This is a perfect dessert for special occasions. It can be made in advance and kept refrigerated until you are ready to bake it.
Author: Mary Gillespie
2/3cup/ 160 ml dried sour cherriescoarsely chopped
1/3cup/ 80 ml whole almondstoasted and finely chopped
3tablespoons/ 45 ml grated dark chocolateor finely chopped chocolate chips
1 6-inch/ 15 cm wheel of Brie
6sheets of phyllo pastry
1/3cup/ 80 ml melted butter
Preheat oven to 375 degrees F / 190 degrees C.
Line a baking sheet with parchment paper.
In small bowl, combine cherries, almonds and chocolate. Stir until evenly mixed.
Cut Brie into 8 wedges.
On working surface, lay out one layer of phyllo. Keep other layers covered with a slightly damp towel to keep it from drying out.
Lightly brush the phyllo layer on your work surface with melted butter.Top with another layer of phyllo and brush new layer with butter.Top with one more layer of phyllo and brush very lightly with butter.
Cut pastry into 2 pieces by cutting in half vertically. You will have 2 long rectangles. Place a wedge of Brie in the middle of each rectangle and top with approximately 2 tablespoons of the cherry mixture.
Fold the sides of the pastry over the Brie, then bring one of the long pieces over the top and lightly brush with butter. Bring the other side to cover the bundle, and stand the edges to fan over the middle. (Don't worry if they don't look perfect.They will look wonderful when baked.)
Place your bundles on prepared baking sheet. Repeat with the remaining phyllo.
Bake in preheated oven for 15 minutes, or until phyllo is golden brown. Let the bundles cool for at least 10 minutes before serving.
If you can find some Italian amaretti cookies, they would be a nice addition to these bundles. Crush 8 cookies into fine crumbs and sprinkle about 2 teaspoons over the butter between the layers of phyllo.