INGREDIENTS

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.
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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