Yield: 16 servings.
Ingredients
- ½ cup butter, melted
- Zest of 1/2 lemon
- Zest of 1/2 orange
- ½ cup finely chopped toasted walnuts
- 1 tsp. sugar
- Pinch cinnamon
- Pinch allspice
- ¼ cup mango chutney
- 8 ounces brie
- ½ pound to 1 pound package of phyllo
Method
- Preheat oven to 350 degrees F.
- Cut brie into sixteen ¾-inch cubes.
- Add chopped walnuts, cinnamon, sugar, lemon zest and orange zest to a small bowl. Toss to combine.
- While working with phyllo, keep covered with lightly dampened towel so pastry doesn’t dry out.
- Cut phyllo sheets into 5-inch squares.
- Lay one square of phyllo on a board and brush with melted butter. Lay another square on top but turn it 45 degrees, brush with more butter, repeat so there are there are 3 layers of phyllo.
- Place a piece of brie in the centre of the phyllo. Add a ¼ tsp. of mango chutney and ¼ tsp. of the nut mixture on top of the brie. Bring ends of phyllo together to create a bundle. Twist to secure. Brush with more butter.
- Brush phyllo with more butter. Repeat to make 16 bundles.
- Place the phyllo bundles on a baking sheet lined with parchment paper. Bake until phyllo is golden brown and crisp, about 10 minutes.