Phyllo-Wrapped Brie with Apricot and Rosemary Chutney

Name: Phyllo-Wrapped Brie with Apricot and Rosemary Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 16 servings Thinly sliced apples; 16 servings Fresh baguettes, thinly sliced; 118 milliliters blanched slivered almonds, toasted; 907 grams wheel of Brie; 0 teaspoons cayenne pepper; 177 milliliters ounces dried tart cherries; 16 servings Additional dried apricots and dried cherries; 158 milliliters cider vinegar; 340 grams dried apricots, chopped; 2 Tbsps chopped fresh rosemary; 5 Tbsps chopped fresh rosemary; 3 larges garlic cloves, finely chopped; 158 milliliters (packed) golden brown sugar; 2 teaspoons grated lemon peel; 1 pound sheet pound fresh phyllo pastry sheets or frozen, thawed; 1 large red onion, chopped; 1 teaspoons salt; 1 sprig Fresh herb (such as rosemary, sage,a and chives); 237 milliliters (2 sticks) unsalted butter, melted; 237 milliliters water

Phyllo-Wrapped Brie with Apricot and Rosemary Chutney might be just the hor d'oeuvre you are searching for. This vegetarian recipe serves 16. One portion of this dish contains approximately 21g of protein, 32g of fat, and a total of 702 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have rosemary, water, blanched slivered almonds, and a few other ingredients on hand, you can make it.

Instructions

Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes.

Ingredients you will need

Almonds

Chutney

Sugar

Equipment you will use

Sauce Pan

Mix in almonds.

Ingredients you will need

Almonds

Transfer chutney to bowl.

Ingredients you will need

Chutney

Equipment you will use

Bowl

Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)

Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel.

Ingredients you will need

Butter

Wrap

Equipment you will use

Kitchen Towels

Baking Sheet

Plastic Wrap

Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches.

Ingredients you will need

Filo Pastry

Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over.

Ingredients you will need

Rosemary

Butter

Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets.

Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)

Ingredients you will need

Rosemary

Butter

Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo.

Ingredients you will need

Brie

Equipment you will use

Kitchen Scissors

Knife

Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese.

Ingredients you will need

Spread

Cheese

Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.

Ingredients you will need

Butter

Cheese

Equipment you will use

Baking Sheet

Spatula

Place 1 phyllo sheet on work surface.

Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry.

Ingredients you will need

Butter

Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose.

Ingredients you will need

Roll

Place rose atop uncovered center of cheese.

Ingredients you will need

Cheese

Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses.

Ingredients you will need

Butter

Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)

Ingredients you will need

Cheese

Position rack in center of oven and preheat to 400F.

Equipment you will use

Oven

Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)

Ingredients you will need

Cheese

Equipment you will use

Oven

Aluminum Foil