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Add a photoServings: 12
Ingredients
- 12 ounce Dry apricots, minced
- 1 lrg Red onion, minced
- 1 c. Water
- 2/3 c. Cider vinegar
- 2/3 c. Golden sugar, (packed)
- 3 ounce Dry tart cherries, (3/4 c.)
- 1 1/2 Tbsp. Minced fresh rosemary
- 3 lrg Garlic cloves, finely minced
- 2 tsp Grated lemon peel
- 1/2 tsp Salt
- 1/8 tsp Cayenne pepper
- 1/2 c. Blanched slivered almonds, toasted
- 1 c. Unsalted butter, (2 sticks) melted
- 1 lb Fresh phyllo pastry sheets or possibly frzn, thawed
- 4 1/2 Tbsp. Minced fresh rosemary
- 1 x Wheel of Brie 32- to 36-oz
- Fresh herb sprigs (such as rosemary, sage, and chives)
- Additional dry apricots and dry cherries
- Fresh baguettes, thinly sliced
- Thinly sliced apples
Directions
- To Make Chutney Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring till sugar dissolves. Reduce heat to medium-low; simmer till most liquid has evaporated and chutney is thick, stirring occasionally, about 25 min.
- Fold in almonds. Transfer chutney to bowl. Refrigeratetill cool, about 3 hrs.
- (Can be made 1 week ahead. Cover, keep chilled.)
- Assembly of cheese and phyllo: Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel.
- 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. Brush pastry with butter; sprinkle 1 1/2 Tbsp. rosemary over. 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 Tbsp. rosemary.
- Repeat layering 1 more time with phyllo, butter and 1 1/2 Tbsp. rosemary. (You will use a total of 12 sheets.) Using sharp knife or possibly scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 c. chutney proportionately over cheese.
- Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of 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 till cheese is wrapped (the top center 2 to 3 inches of cheese won't be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
- Presentation Using metal spatula, transfer hot cheese to large platter.
- Arrange herbs, dry fruit, baguette slices and apple slices around cheese.
- Cut cheese into wedges. Continued in part 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 164 | 64% |
| Total Fat 18.82g | 24% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 108mg | 5% |
| Potassium 207mg | 6% |
| Total Carbs 21.5g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 17.78g | 12% |
| Protein 2.19g | 4% |
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