Recipe By : Holiday Appetizers, Better Homes and Gardens, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Margarine
4 md Onions -- cut in thin wedges
2 ts Sugar
1/4 c Hazelnuts or walnuts --
- chopped and toasted
8 Phyllo dough sheets -- thawed
1/4 c Margarine -- melted
9 oz Brie or camembert (2 rounds)
1/4 c Apricot spreadable fruit
Melt 1 tb margarine in a large sauce pan. Add onion. Cover and cook
over medium low heat, about 15 minutes, or until onion is tender,
stirring occassionally. Sprinkle sugar over onion. Cook covered for
10 to 15 minutes more or until browned, stirring occassionally. Stir
in nuts; cool.
Work with one phyllo sheet at a time, keeping remainder of sheets
covered with plastic wrap until needed. Lightly brush one sheet of
dough with some of the melted margarine. Place another sheet of dough
on top of the first sheet and brush with margarine. Repeat with two
more sheets of phyllo, brushing with margarine.
Cut a 12" circle from the stack and discard trimmings. Slice one
round of brie in half, horizontally. Place bottom half in center of
phyllo stack. Spread with 1 tb apricot spreadable fruit; top with
1/4th of the onion-nut mixture. Top with other half of brie. Top that
with 1 tb spreadable fruit and another 1/4th of the onion-nut
mixture. Wrap phyllo up and over filling, pleatting dough as
necessary and slightly twisting to cover top. Brush phyllo with
remaining margarine. Do the second cheese. Place one wrapped brie
round in a 8x8x2" baking pan and chill for up to 24 hours.
Bake in a 400°F oven for 20 minutes or until golden. Let stand 5 to
10 minutes before serving.
