West Coast Brie Strudel
Chutney: (or buy something equivalent)
1 red onion, diced
1 tbsp. virgin coconut oil (or substitute)
1 small ripe pineapple, cored and diced
1 tbsp. fresh ginger, diced small
1 tbsp. brown or Demerara sugar
2 tbsp dried cranberries
1/8 tsp. each of ground clove, coriander, cumin and cinnamon
In heavy saucepan heat oil, then add red onion. When onion is translucent, add pineapple, ginger, sugar, cranberries and spices. Stir and simmer until slightly melted but still chunky.
7 tbsp Demerara or brown sugar
1 cup pure cranberry juice (100%)
300 g each of organic frozen blueberries and strawberries
in a heavy saucepan heat sugar and cranberry juice. Reduce until 1/4 volume, liquid should coat the back of a spoon. Add berries.
3 small or 2 large apples, finely sliced.
200 g organic Brie, cut into 16 pieces
454 g pkg of frozen Phyllo pastry dough, thawed
200 ml virgin coconut oil, or other oil, melted
Preheat oven to 375. Lay out one sheet Phyllo, and brush with oil, lightly. Put remaining sheets in a towel so they don't dry out. Place one piece of Brie on the top centre of sheet and cover with apples. Fold 1/3 of phyllo over cheese, then brush with oil. Roll Brie and phyllo over once more and continue rolling to form a small rectangular pkg, brushing dough with oil as you are rolling.
Place on a parchment-lined baking sheet. Repeat all above steps until the Brie is wrapped. Place sheet on middle rack of oven and cook until phyllo is golden brown, about 10-12 minutes.
Place chutney in centre of plate and drizzle reduction around it. Place strudel, whole or cut in half, diagonally, on top of chutney and serve. Bon appetite!
Does this sound good to anyone?