Recipe: Chutney Puff Pastry Appetizer


Recipe Ingredients

1/2 package frozen puff pastry (1 sheet)
1 egg
1 Tbsp. half & half
1/2 cup Aloha From Oregon Chutney (Cranberry Pecan Or Ginger Peach)
1 Brie cheese round (approx. 1 lb)
1/4 to 1/3 cup chopped pecans for the cranberry pecan; sliced or slivered almonds for the ginger peach
1 Tbsp. brown sugar
2 Tbsp. brandy (optional)

Recipe Instructions

Thaw the puff pastry sheet at room temperature for 30 minutes. Preheat oven to 400. Mix egg and half & half, set aside. Unfold pastry on lightly floured surface. Roll into a 14 inch square. Cut off corners to make a circle. Put the chutney in the middle of the pastry. Sprinkle with the nuts and brown sugar and brandy. Top with cheese. Brush edges with the egg mixture. Fold two opposite sides over the cheese. Trim remaining two sides to form edge. Fold these two sides to make round. Press edges to seal. Place seam side down on baking sheet. Cut decorative pieces of leftover pastry and place on top of the round. Brush with the egg mixture and bake for 20 minutes or until golden brown. Let stand 30 minutes. Serve with crackers.


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