Title: Part 2 Phyllo-Wrapped Brie/apricot and Rosemary/chutney
Categories: None
Yield: 1 Servings

*** NON NE *****

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 degrees 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 baking.) Cool cheese on
sheet 45 minutes.
Posted to MC-Recipe Digest by Nancy Berry on Feb 04,
1998