in a sweet cinnamon crust


  • 1 whole Emborg Brie (size can vary)
  • 3 sheets of filo pastry
  • 150 g Emborg unsalted butter, melted
  • 4 tbs icing sugar
  • 1 tsp cinnamon
  • 200 g fresh blackberries
  • 100 g cane sugar
  • 1 vanilla pod, split
  • Fresh mint leaves to serve



Turn the oven on at 160 degrees.

Brush one sheet of filo pastry with melted butter and sprinkle liberally with an even layer of icing sugar, followed by a light sprinkle of cinnamon. Place a new sheet of filo on top of the first sheet aand repeat the process. Top with another sheet of filo.Place the Brie in the center of the pastry and fold the pastry up around the cheese. Let the excess pastry fold gently on top of the Brie. Bake the brie on a baking tray lined with baking paper until golden and crispy - approximately 25 min.

Meanwhile prepare the blackberry compote. Place the sugar and vanilla pod in a small saucepan and cover the sugar with water. Careful to only just cover the sugar with water. Let the mixture simmer gently for 5 min and then add the blackberries. Let simmer gently  for a further 10 min. Set aside to cool. 

Remove the brie from the oven when golden and serve warm with the blackberry compote.