Recipe - Phyllo Wrapped Brie Wrosemary Apricot Chutney Part 1

CHUTNEY
12 ounce Dried apricots; chopped
1 lg Red onion; chopped
1 cup Water
2/3 cup Cider vinegar
2/3 cup Golden brown sugar; (packed)
3 ounce Dried tart cherries; (3/4
cup)
1 One half tablespoon Chopped fresh rosemary
3 lg Garlic cloves; finely
chopped
2 teaspoon Grated lemon peel
One half teaspoon Salt
1/8 teaspoon Cayenne pepper
One half cup Blanched slivered almonds;
toasted

CHEESE AND PHYLLO
1 cup Unsalted butter; (2 sticks)
melted
1 pound Fresh phyllo pastry sheets
or frozen; thawed
4 One half tablespoon Chopped fresh rosemary
1 Wheel of Brie 32 to
36ounce

PRESENTATION
Fresh herb sprigs (such as
rosemary; sage, and chives)
Additional dried apricots
and dried cherries
Fresh baguettes; thinly
cut or sliced up
Thinly cut or sliced up apples

To Make Chutney Combine all ingredients except almonds in heavy large
saucepan. Bring to boil over mediumhigh heat, stirring until sugar
dissolves. Reduce heat to mediumlow; 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 One half 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 One half tablespoons rosemary.
Repeat layering 1 more time with phyllo, butter and 1 One half tablespoons
rosemary. (You will use a total of 12 sheets.) Using sharp knife or
scissors, trim phyllo corners, forming approximately 17inch oval. place
Brie in center of phyllo. Spread 1 One half 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.
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