INGREDIENTS

INSTRUCTIONS

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.
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. Roll up strip into coil. Gather bottom edge of coil  together,
pinching to force top slightly open and forming rose. Place  rose atop
uncovered center of cheese. Brush with butter. Repeat with  2 more
sheets of phyllo, forming 2 more roses. Place atop cheese,  covering
opening completely. Chill 3 hours. (Can be made 1 day ahead.  Cover
with plastic; keep chilled.)  Position rack in center of oven and
preheat to 400F. 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.)  Cool cheese on sheet 45
minutes.  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.  Serves 16.  Bon Apetit
January 1995

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Nutrition (calculated from recipe ingredients)
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Calories: 5536
Calories From Fat: 2082
Total Fat: 238.8g
Cholesterol: 488.1mg
Sodium: 4959.7mg
Potassium: 6858.9mg
Carbohydrates: 810.2g
Fiber: 82.1g
Sugar: 270.4g
Protein: 100.6g