Name: Phyllo Wrapped Brie W/rosemary Apricot Chutney Part 1
Ingredients: 12 oz Dried apricots; chopped; 1 lg Red onion; chopped; 1 c Water; 2/3 c Cider vinegar; 2/3 c Golden brown sugar; (packed); 3 oz Dried tart cherries; (3/4 cup); 1 1/2 tb Chopped fresh rosemary; 3 lg Garlic cloves; finely chopped; 2 ts Grated lemon peel; 1/2 ts Salt; 1/8 ts Cayenne pepper; 1/2 c Blanched slivered almonds; toasted; 1 c Unsalted butter; (2 sticks) melted; 1 lb Fresh phyllo pastry sheets or frozen; thawed; 4 1/2 tb Chopped fresh rosemary; 1 Wheel of Brie 32- to 36-ounce; Fresh herb sprigs (such as rosemary; sage, and chives); Additional dried apricots and dried cherries; Fresh baguettes; thinly sliced; Thinly sliced apples

CATEGORY	CUISINE	TAG	YIELD
		Appetizers, Bon appetit	16	Servings

INGREDIENTS

12	oz	Dried apricots; chopped
1	lg	Red onion; chopped
1	c	Water
2/3	c	Cider vinegar
2/3	c	Golden brown sugar; (packed)
3	oz	Dried tart cherries; (3/4 cup)
1 1/2	tb	Chopped fresh rosemary
3	lg	Garlic cloves; finely chopped
2	ts	Grated lemon peel
1/2	ts	Salt
1/8	ts	Cayenne pepper
1/2	c	Blanched slivered almonds; toasted
1	c	Unsalted butter; (2 sticks) melted
1	lb	Fresh phyllo pastry sheets or frozen; thawed
4 1/2	tb	Chopped fresh rosemary
1		Wheel of Brie 32- to 36-ounce
		Fresh herb sprigs (such as rosemary; sage, and chives)
		Additional dried apricots and dried cherries
		Fresh baguettes; thinly sliced
		Thinly sliced apples

INSTRUCTIONS

CHUTNEY
CHEESE AND PHYLLO
PRESENTATION
To Make Chutney 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.
Mix in almonds. Transfer chutney to bowl. Chill until cold, about 3 hours.
(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 tablespoons 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 tablespoons rosemary.
Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons
rosemary. (You will use a total of 12 sheets.) Using sharp knife or
scissors, trim phyllo corners, forming approximately 17-inch oval. place
Brie in center of phyllo. 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. 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.
Presentation Using metal spatula, transfer warm cheese to large platter.
Arrange herbs, dried fruit, baguette slices and apple slices around cheese.
Cut cheese into wedges. Continued in part 2.
16    Servings Bon Appetit, January 1995
Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com
Recipe by: Bon Appetit
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Feb 04,
1998

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