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Ингредиенты
- 12 ounce Dry apricots, minced
- 1 lrg Red onion, minced
- 1 c. Water
- 2/3 c. Cider vinegar
- 2/3 c. Golden sugar, (packed)
- 3 ounce Dry tart cherries, (3/4 c.)
- 1Â 1/2 Tbsp. Minced fresh rosemary
- 3 lrg Garlic cloves, finely minced
- 2 tsp Grated lemon peel
- 1/2 tsp Salt
- 1/8 tsp Cayenne pepper
- 1/2 c. Blanched slivered almonds, toasted
- 1 c. Unsalted butter, melted (2 sticks)
- 1 lb Fresh phyllo pastry sheets or possibly frzn, thawed
- 4Â 1/2 Tbsp. Minced fresh rosemary
- 1 x Wheel of Brie, (32- to 36-oz)
- Â Â Fresh herb sprigs, (such as rosemary, sage,a and chives)
- Â Â Additional dry apricots and dry cherries
- Â Â Fresh baguettes, thinly sliced
- Â Â Thinly sliced apples
Инструкции
- To Make Chutney:Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring till sugar dissolves. Reduce heat to medium-low; simmer till most liquid has evaporated and chutney is thick, stirring occasionally, about 25 min. Fold in almonds. Transfer chutney to bowl.
- Refrigeratetill cool, about 3 hrs. (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 Tbsp. 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 Tbsp. rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 Tbsp. rosemary. (You will use a total of 12 sheets.)
- Using sharp knife or possibly scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 c. chutney proportionately 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 till cheese is wrapped (the top center 2 to 3 inches of cheese won't 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. Refrigerate3 hrs. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
- Position rack in center of oven and preheat to 400F. Bake cheese till pastry is deep golden, covering roses loosely with foil if browning too quickly, about 25 min. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
- Cold cheese on sheet 45 min.
- Presentation:Using metal spatula, transfer hot cheese to large platter. Arrange herbs, dry fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.
- Serves 16. Bon Apetit January 1995
