Baked Brie and Hazelnut Bundles with Cranberry Chutney
By Tested and perfected in the Sur la Table kitchen
Baked Brie and Hazelnut Bundles with Cranberry Chutney
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 servings
Cranberry Chutney:
Brie Buundles:
- 12-ounce fresh cranberries
- 1 cup apple jelly
- 1 red bell pepper, chopped
- ¼ cup firmly packed dark brown sugar
- ¾ teaspoon ground coriander seeds
- 1 teaspoon mustard seeds
- ¾ teaspoon dried hot red pepper flakes
- 1 teaspoon kosher
- ¼ teaspoon freshly ground black pepper
- ½ cup raisins
- ¼ cup cider vinegar
- ¼ lemon, zested
- 1 yellow onion, chopped
Brie Buundles:
- ¼-cup unsalted butter, melted
- 3 sheets (9 x 14-inch) frozen phyllo pastry, thawed
- 1 pound Brie cheese, cut into ¾-inch slices
- ¼ cup hazelnuts, toasted and chopped
These Brie-filled bundles look like mini pouches. The combination of the creamy yet tangy sweet flavors, wrapped to resemble a holiday gift, will be the highlight of your festive holiday gathering.
Preheat an oven to 375 degrees.
To make cranberry chutney: In a saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Allow to cool.
To make the brie bundles: Prepare a baking sheet with a silpat or parchment paper. Unroll the phyllo sheets and cover the phyllo sheets with a towel to prevent the pastry from drying out. Take one sheet of the phyllo pastry and lay it onto a cutting board and brush with melted butter. Repeat this process with 4 more layers of phyllo pastry.
Cut the phyllo pastry into 4-½-inch squares, and place square onto prepared baking sheet. Place a slice of Brie in the middle of the phyllo square and add a tablespoon of the cranberry compote onto the top of the brie, then sprinkle with hazelnuts. Gently pull the phyllo layers up and around the Brie to resemble a pouch. Give the top part a squeeze to secure and close it, and trim any excess.
Gently brush a little butter around the outside of the bundles, and bake until golden-brown, about 20 minutes. Serve hot.
Preheat an oven to 375 degrees.
To make cranberry chutney: In a saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Allow to cool.
To make the brie bundles: Prepare a baking sheet with a silpat or parchment paper. Unroll the phyllo sheets and cover the phyllo sheets with a towel to prevent the pastry from drying out. Take one sheet of the phyllo pastry and lay it onto a cutting board and brush with melted butter. Repeat this process with 4 more layers of phyllo pastry.
Cut the phyllo pastry into 4-½-inch squares, and place square onto prepared baking sheet. Place a slice of Brie in the middle of the phyllo square and add a tablespoon of the cranberry compote onto the top of the brie, then sprinkle with hazelnuts. Gently pull the phyllo layers up and around the Brie to resemble a pouch. Give the top part a squeeze to secure and close it, and trim any excess.
Gently brush a little butter around the outside of the bundles, and bake until golden-brown, about 20 minutes. Serve hot.