Monday, 26 December 2011

Filo wrapped Brie with apricot and rosemary chutney

It's cheese stuffed with chutney, wrapped in pastry and baked until its hot and gooey, spread on to steamy toasted french baguette, what's not to like? Made it for friends the other night and it was gobbled up pretty quick.. making it again tomorrow for family.
My friend sent me the recipe, just make the chutney and let it cool, halve the brie sideways and spread it in, sandwich and wrap in filo pastry sheets, brushed with melted butter. You can make a rose on the top, brush with butter and chill for an hour or so. Then pop in hot oven until the pastry is all golden and crisp, about 25 mins (if the pastry is browning too quickly, pop foil over the top). Take out the oven and leave for 30-40 mins before serving.
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


Hanna said...

This looks ridiculously delicious! And it is beautiful--well done. Thanks for sharing!

Milli said...

Thank you Hanna, and thanks for putting me on pinterest!

avisionthing said...

this is the most absurdly beautiful baked cheese i have ever seen. how on earth did you create that gorgeous rose on top so perfectly? I'm amazed.

and i totally agree - this would be amazeballs in that baked camembert-crescent-roll concoction of The Londoners.

Milli said...

Thank you! Baked cheese can be beautiful! It's really easy you just roll the filo into long sausage and then with the butter as a glue, just roll it round with a few twists to make a sort of rose.