Baked Brie In Phyllo With Mango Chutney Recipes

CHUTNEY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

BAKED BRIE WITH MANGO CHUTNEY

Steps:

• Preheat oven to 350 degreesF.
• Place Brie on a cookie sheet and spread the chutney on top, leaving a 1/2 inch border Place the almonds around the border.
• Bake for 15 minutes.
• Carefully transfer warm brie to a cheese board and surround with apples and french bread.

BAKED BRIE WITH ALMONDS AND MANGO

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the puff pastry sheet on a lightly floured work surface and roll into a 10-inch square. Place the Brie wheel in center of the pastry. Spread the chutney over the Brie; sprinkle with the raisins and almonds. Fold the dough up and over the cheese and fillings, pleating the dough to enclose like a packet or purse. Trim the dough, if needed. Flip the packet over and place on the prepared baking sheet.
• Whisk together the egg and 1 teaspoon water; brush the Brie packet with the egg mixture.
• Bake until golden, about 20 minutes. Remove from the oven and sprinkle with the thyme. Cool for about 3 minutes. Serve with sliced apples and baguettes.

CHUTNEY-TOPPED BRIE

Steps:

• Place the cheese in an ungreased ovenproof serving dish. Top with chutney and bacon. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers.

BAKED BRIE WITH MANGO CHUTNEY

Steps:

• Roll puff pastry to 10-inch circle (or use one 10-inch sheet); place on a greased baking sheet.
• Cut Brie in half crosswise; place bottom half on center of pastry.
• Spread Brie with chutney and sprinkle with pecans.
• Place remaining half of Brie, rind side up on top of Chutney.
• Wrap pastry around Brie, pleating edges and sealing seam. Brush with beaten egg.
• Bake at 400F for 30-35 minutes or until golden brown. Cool 5-10 minutes before serving.

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY

Steps:

• 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 400°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.
• 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.