Part 2 phyllo-wrapped brie/apricot and rosemary/chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *** NON NE ***** | ||
Directions
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 400 degrees F. 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.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Feb 04, 1998
Related recipes
- Baked brie en croute with tomato chutney
- Baked brie topped with blueberry chutney
- Baked brie with cranberry chutney
- Baked brie with pear chutney
- Baked brie wrapped in pastry
- Brie and apple chutney
- Brie and cranberry phyllo triangles
- Brie en croute 2
- Brie in phyllo
- Brie topped with blueberry chutney
- Brie wrapped in phyllo
- Party nibbles: brie with cranberry chutney
- Phyllo wrapped brie w/rosemary apricot chutney part 1
- Phyllo wrapped brie with caramelized onions
- Phyllo-wrapped brie and mushrooms
- Phyllo-wrapped brie with apricot and rosemary chutney
- Warm brie cheese with blueberry chutney
- Warm brie with blueberry chutney
- Warm brie with blueberry chutney *
- Warmed brie with blueberry chutney