Review Your Order
Close

Shopping Cart

Baked Brie and Hazelnut Bundles with Cranberry Chutney

Serves: Makes 8 servings

Ingredients:

  • Cranberry Chutney:
  • 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


  • 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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

These Are Perfect For This Recipe

All-Clad Stainless Steel Saucepans with Lids

Stars: 4.9

  • Now:
  • Was:

All-Clad’s classic saucepans deliver delicious results, whether you’re making soups or sauces, boiling pasta or potatoes, or simply reheating leftovers. Designed with high, straight sides and a smaller surface area, these pans hold heat well... More About All Clad Stainless Steel Saucepans »


Sur La Table Platinum Professional Quarter Sheet Pan, 9" x 13"

Stars: 4.7

New Developed just for us in Pittsburgh, PA, by USA Pan, our commercial-quality pan meets the highest standards for performance and durability. Thick aluminized steel offers superior heat transfer, as well as corrosion and rust resistance. The thickness is... More About Sur La Table Platinum Professional Quarter Sheet Pan »

825034
Standard Shipping Rates Apply
In Stock and Ready to Ship

Sur La Table Silpat Baking Mat, 8¼"x 11¾"

Stars: 5.0

Exclusive These nonstick mats provide even heat transfer and release foods easily from the baking sheet. Made of food-grade silicone reinforced glass weave, Silpat baking mats are effective in temperatures from -40 to 480°F. More About Sur La Table Silpat Baking Mat »

123448
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?