December 2012 CSA Sneak Peek
Posted on November 29, 2012 / Posted in Newsletter
We’ve been busy testing recipes in the kitchen, and we especially love our new Cranberry Chutney. This holiday recipe for Phyllo-Wrapped Brie with Rosemary and Chutney is courtesy of Appleton Creamery. Perfect for entertaining this month!
See what other goodies you’ll be getting in December and Select Your Share. Expect your boxes the week of December 10.
Phyllo-Wrapped Brie with Rosemary and Chutney
This holiday recipe for Phyllo-Wrapped Brie with Rosemary and Chutney is courtesy of Appleton Creamery.
Cranberry Pear Chutney
unsalted butter, melted
fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons
chopped fresh parsley
wheel of Brie
Assembly of cheese and phyllo:
Brush heavy large baking sheet with butter; set aside. Unroll pastry.
Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked
phyllo sheets to work surface, arranging 1 short side parallel to edge
of work surface. Arrange 2 more stacked phyllo sheets on work surface,
overlapping long side of first sheets by about 5 to 7 inches and
forming rectangle about 18 by 17 inches. Brush pastry with butter;
sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets
atop first set of 2 sheets, then 2 more stacked sheets atop second set
of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons
rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2
tablespoons rosemary. (You will use a total of 12 sheets.)
Using sharp knife or scissors, trim phyllo corners, forming
approximately 17-inch oval. place Brie in center of phyllo. Spread 1
1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner
of phyllo. Lift phyllo and fold onto top of cheese. Brush folded
pastry with butter. Continue to lift phyllo in sections and to fold
snugly over top of cheese, brushing with butter and pressing each
section to adhere until cheese is wrapped (the top center 2 to 3
inches of cheese will not be covered). Use hand and metal spatula to
transfer wrapped cheese to prepared baking sheet.
Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1
long side, fold 1 inch of pastry over. Continue folding pastry loosely
over itself, forming 1-inch-wide strip of pastry over. Continue
folding pastry loosely over itself, forming 1-inch-wide strip of
pastry. Roll up strip into coil. Gather bottom edge of coil together,
pinching to force top slightly open and forming rose. Place rose atop
uncovered center of cheese. Brush with butter. Repeat with 2 more
sheets of phyllo, forming 2 more roses. Place atop cheese, covering
opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover
with plastic; keep chilled.)
Position rack in center of oven and preheat to 400°F. Bake cheese
until pastry is deep golden brown, covering roses loosely with foil if
browning too quickly, about 25 minutes. (If cheese leaks from pastry
during baking, press piece of foil over tear in pastry; continue
Using metal spatula, transfer warm cheese to large platter. Arrange
herbs, dried fruit, baguette slices and apple slices around cheese.
Cut cheese into wedges.