Baked Brie in Phyllo with Mango Chutney Recipe
The gooey brie mixed with the crunchy phyllo and the tangy mango chutney makes the perfect appetizer or party pleaser! It wows company every time I make it. Red pepper jelly also works well instead of the mango chutney.
Great recipe! I let my baked brie sit for a few mins before serving so it didn't ooze everywhere after cutting it. I served a balsamic glaze as well as a ginger apricot marmelade with it. Yum!
we used berry jam and it was so delicious and easy, definitely going to make it again
it worked! and was good. the only things i would change would be to cut down the oil...at least by half (just enough to lightly coat the dough). then, i would trim the white outer coating (as well as the thick exterior) on the brie. makes it taste old if left on. never used phyllo before... it wasn't nearly as hard as i imagined! thanks! one more thing, my husband had the idea of spreading minced garlic on the brie (both sides) before folding the phyllo dough around it. i suppose you could spread anything you wanted on it, like fruit, etc...the flavor does soak in just enough.
This tasted sooo good, my whole family liked it!! I actually substituted the brie for camembert, which tasted great. I used the left-over phyllo pastry sheets, painted them with butter, and bunched them into little "ronettes" and tossed them in the oven for dipping. Sliced apples and pears for dipping are absolutely delicious.
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