Fare With A Flair: Brie and walnut pastry a bundle of flavour

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This is a special weekend as many will gather to celebrate Thanksgiving.

As with any special meal and gathering, I try to get as much of my food preparations done ahead of time as possible.

My recipe this week is for an appetizer that can be made a day ahead using phyllo pastry. My first experience with this pastry was when Greek spanakopita became popular.

The recipe below uses the same “folding” technique, with a savoury filling of onion, herbs, Brie cheese and apple or pear.

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Phyllo pastry is available in the freezer section of grocery stores. To thaw, leave in the fridge overnight.

These triangles are delicious served on their own and even better with your favourite chutney.

Wishing everyone a wonderful Thanksgiving.

Brie, Walnut, Bundles

(Makes 16)

1 tbsp. (15 ml) vegetable oil

1 small onion, diced

1 cup (250 ml) peeled and diced apple or pear

2 tsp. (10 ml) of chopped fresh sage or thyme

1/2 tsp. (2 ml) salt

1/4 tsp. (1 ml) pepper

6 oz. chilled Brie cut into 1/2 inch dice

1/3 cup (75 ml) chopped roasted walnuts

12 sheets of phyllo pastry

1/3 cup (75 ml) melted butter

Directions:

1. In a small skillet, heat vegetable oil over medium-high heat. Cook onion until soft.

2. Add apple or pear, herbs, salt and pepper and continue to cook until fruit is just beginning to soften. Let completely cool.

3. In a small bowl, combine cooled mixture with the Brie.

4. Place 1 sheet of phyllo pastry on a clean dry surface. Brush lightly with melted butter. Place another sheet over top and brush with butter. Place a third sheet over top.

5. With a sharp knife or a pair of clean scissors. Cut phyllo lengthwise into 4 strips.

6. Place a heaping tablespoon of filling at the bottom of each pastry strip. Take one corner and fold across to opposite side. Flip pastry up (flag folding style). Repeat with remaining 3 strips.

7. Repeat with remaining phyllo sheets and filling (repeat Steps 1 through 3, three additional times). Place on a baking sheet.

8. Bake in a preheated 400 F. (200C) oven for about 12-14 minutes or until golden. Let cool for a few minutes before serving with your favourite chutney.

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