Phyllo-Wrapped Brie with Apricot and Rosemary Chutney

I saw this recipe a long time ago in Bon Appetit magazine. It took me over 10 years to gather the courage to try it. Working with phyllo scared me for a while. Luckily, it's not too hard to use. This dish has become our go-to appetizer for special occasions, especially the holidays. It gets rave reviews everywhere we bring it.


The recipe takes a little planning ahead. The good thing is that you can get most of the prep work finished a day ahead of time. The chutney can be made and kept in the fridge for up to a week in advance. In fact, the longer it chills, the more time the flavors have to meld.


The original recipe called for a 2-pound wheel of Brie. Unless you are making this for a party of 30 or more, there is no reason to use that much cheese. I scaled the recipe down to a more reasonable amount. If, by chance you are hosting a large scale party, then double the recipe, and make sure you have a rimmed baking sheet that the phyllo-wrapped finished product will fit onto.


Phyllo Wrapped Brie with Apricot and Rosemary Chutney
Adapted from Bon Appetit
January 1996

Chutney:
8 oz dried apricots, chopped
½ c chopped red onion (about ½ a medium)
½ c water
1/3 c cider vinegar
1/3 c light brown sugar
2 oz dried tart cherries, chopped
1 Tbs fresh chopped rosemary
2 cloves garlic, finely chopped
1 ½ tsp grated lemon peel
¼ tsp salt
¼ c sliced almonds

½ c (1 stick) unsalted butter, melted
1 roll frozen phyllo sheets, thawed (half a box)
2 Tbs fresh rosemary, chopped
1 lb Brie wheel

Baguette, sliced into rounds
Thin apple slices

Make the chutney 1 day in advance: Combine all the ingredients except for the almonds in a medium saucepan. Cook over medium-high heat, until the mixture begins to boil. Reduce heat and cook for about 30 minutes until the mixture has thickened, stirring occasionally. Stir in the almonds. Transfer to a bowl, cover, and chill overnight.

Brush a rimmed baking sheet with some of the melted butter. Set aside. Unroll phyllo, and keep it covered with plastic wrap and a damp towel when not working with it. Arrange two stacked sheets of phyllo on a clean work surface. Overlap with another two stacked sheets of phyllo, arranging along the longside so the phyllo forms a large squarish shape. Brush the surface of the phyllo with melted butter. Repeat two more times, so you have 6 layers of phyllo, and three layers of butter. Sprinkle with one third of the rosemary.

Using a sharp knife, trim the corners of the phyllo. Place the Brie wheel in the center of the phyllo. Pile a generous amount of chutney on top of the cheese (use all if possible.) Sprinkle with another third of the rosemary. Fold phyllo over the cheese and chutney, patting gently to cover them snugly. Brush all the surfaces (including the sides) of the phyllo with butter as you go, being careful not to tear the phyllo. It’s okay if the phyllo on top doesn’t completely cover the top surface.

Brush another phyllo sheet with butter. Fold lengthwise into a 1-inch wide strip. Roll into a rose shape and place on the top of the phyllo-wrapped brie. Continue with more phyllo strips, forming a decorative top, and covering up any exposed chutney. Brush phyllo roses with butter. Sprinkle with the remaining third of rosemary. Using a spatula, carefully lift the wrapped cheese and place onto prepared baking sheet. Chill on the baking sheet for at least 3 hours. If chilling overnight, cover loosely with plastic wrap.

Position oven rack in bottom third of the oven. Preheat oven to 375 degrees. Place the baking sheet with the Brie in the oven and bake until the pastry is golden brown, about 30 minutes. If the roses brown too quickly, place a sheet of foil over them. If cheese leaks from the pastry, press a piece of foil over the opening and continue baking.

Let cheese cool for 45 minutes. Serve with baguette rounds and apple slices. (I recommend layering an apple slice on a baguette round, and topping with the baked Brie.)