Phyllo Wrapped Brie With Apricot And Rosemary Chutney Recipes

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GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY



Gooey Baked Brie In Phyllo Dough Recipe by Tasty image

Here's what you need: phyllo dough, brie cheese, raspberry preserve, butter

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 4

10 sheets phyllo dough, thawed
1 wheel brie cheese
raspberry preserve
butter, melted

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!

Nutrition Facts : Calories 49 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY



Phyllo-Wrapped Brie with Apricot and Rosemary Chutney image

Categories     Cheese     Bake     Cocktail Party     Vegetarian     Oscars     New Year's Eve     Buffet     Brie     Dried Fruit     Apricot     Cherry     Rosemary     Almond     Winter     Bon Appétit

Yield Serves 16

Number Of Ingredients 23

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted
Cheese and Phyllo
1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie
Presentation
Fresh herb sprigs (such as rosemary, sage,a and chives)
Additional dried apricots and dried cherries
Fresh baguettes, thinly sliced
Thinly sliced apples

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.

PHYLLO-WRAPPED RASPBERRY BRIE



Phyllo-Wrapped Raspberry Brie image

This Brie recipe is easy to prepare and can be tweaked to your liking. The crispy layers of the phyllo and the crunch of the slivered almonds is a game changer. I just love this recipe. This recipe is for the large 18 ounce wheel of brie. You can adapt it to the smaller wheel but let's be honest, Why?

Provided by shadowgirl...

Categories     < 60 Mins

Time 40m

Yield 18 ounces

Number Of Ingredients 8

1 cup raspberry jam
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried rosemary (crushed) (optional)
1/2 cup slivered almonds
6 tablespoons melted butter
12 phyllo pastry sheets, thawed
18 ounces brie round

Steps:

  • Preheat oven to 400°F Line a baking sheet with parchment paper or coat with cooking spray.
  • Combine raspberry jam. dijon, red pepper flakes and rosemary in a microwave safe bowl. Microwave for approximately 1 minute on high.
  • Melt butter. Save 1 tablespoon for the end to coat.
  • Place a phyllo sheet on parchment paper and brush lightly with butter. Repeat this step until all 12 sheets are layered and brushed with butter.
  • Trim and discard the top rind of brie. Place in the center of the phyllo sheets. Spread jam mixture and slithered almond on top.
  • Bring corners of the phyllo up and over the brie. The top center of the brie wheel should not be covered with phyllo sheets. Use remaining butter on phyllo if need.
  • Bake 25-30 minutes until pastry is golden brown.
  • Let stand 20-30 minutes before serving.
  • Serve with favorite crackers, pears are delicious, or baguette slices.
  • I have also made this recipe in a cast iron skillet on the grill. Spray the cast iron skillet with cooking spray. Place the phyllo sheets in skillet. Place the brie wheel in the center and top with jam mixture and slithered almonds. I would put it on the top rack of the grill to let it cook slowly. If you want it quickly, place on lower rack but you have to keep a close eye on it. I hope you enjoy this recipe as much as we do.
  • * Substitue: instead of raspberry jam you can mix together some peach and apricot jam with the same dijon and rosemary.

Nutrition Facts : Calories 233.9, Fat 14, SaturatedFat 7.7, Cholesterol 38.6, Sodium 288.8, Carbohydrate 19.7, Fiber 0.8, Sugar 8.9, Protein 7.6

APRICOT AND ROSEMARY BAKED BRIE



Apricot and Rosemary Baked Brie image

This is a very simple, yet elegant, appetizer that can be served with fruit slices and/or water crackers (my preference).

Provided by dojemi

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) brie round
2 tablespoons butter
1/4 cup apricot preserves
2 tablespoons heavy cream
1/4 teaspoon dried rosemary leaves (crushed)
2 tablespoons sliced almonds
1 loaf French bread, cut into 24 slices
apricots (for garnish) or pear (for garnish)

Steps:

  • Preheat oven to 325 degrees.
  • Spray shallow ovenproof serving dish with cooking spray.
  • Carefully remove top rind from Brie with sharp knife.
  • Place in center of prepared dish.
  • Melt butter in small saucepan over medium heat.
  • Add preserves; cook and stir until preserves are melted.
  • Stir in cream and rosemary.
  • cook and stir for 3 minutes, or until thickened.
  • Spoon mixture over Brie.
  • Top with almonds.
  • Bake 10 minutes, or until Brie is soft and knife is easily inserted.
  • Serve with bread and fruit slices, if desired.

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