Brie Bundles with
Rosemary Chutney
These little bundles are very popular. They are timing consuming to make but freeze
beautifully, so make a lot and keep a supply in the freezer!
2/3 cup mango chutney
1/2 tsp dried rosemary or 1 ½ tsp fresh rosemary chopped
finely
1/4 cup toasted almonds, chopped
4 .5 oz Brie cheese, cut into 36 pieces
Melted butter
Phyllo pastry
METHOD
Process chutney in food processor until large lumps are
eliminated.
Combine chutney, rosemary and almonds in a bowl.
Lay one sheet of phyllo on a cutting board and brush with
melted butter.
Top with another sheet of phyllo and brush with butter.
Repeat one more time and then cut into long strips.
Place brie and one tsp of chutney mixture at end of strip
and roll into flag shape (triangle) or a Chinese Spring roll by
folding in each side and rolling into a log shape.
Brush with butter and bake at 350f for 15 minutes.
FOX19-WXIX
