1, 8 oz. wheel of Brie cheese
10 sheets of Phyllo dough
2/3 c. of fresh blueberries
3 Tbs. C&C Blueberry Balsamic Vinegar
1/2 tsp. cinnamon
2 Tbs. sugar
4 Tbs. melted butter

Combine blueberries, Balsamic vinegar, cinnamon and sugar. Set aside.

Lay one sheet of Phyllo on baking sheet and brush with butter. Layer another piece of Phyllo across bottom piece and brush with butter. Keep layering Phyllo and buttering each layer to create a rough-edged rectangle.

Remove wrapping from Brie round and place in center of pastry. Gently gather Phyllo up around Brie and use a strip of parchment paper to hold it in place, leaving an open top.

Fill opening with blueberry mix and bake at 375F for about 25 minutes or until the Phyllo is lightly browned. Serve immediately.