Individual brie and figs strudels

Category

These are lovely for brunch and can be served over a bed of lightly dressed peppery greens or sprinkled with a little coarse sugar before baking for a not-too-sweet dessert. The smell is wonderful as they bake!

Yields-8 Servings
 175 g Dried figs, teas removed and chopped (6 oz)
 ½ cup Red onion chopped
 ½ cup Water
 ¼ cup Balsamic vinegar
 ¼ cup Brown sugar, lightly packed
 ½ cup Golden raisins
 1 Clove garlic, minced
 1 tbsp Fresh ginger, minced
 2 tsp Orange zest
 ½ tsp Salt
 ¼ tsp Cayenne pepper
 ¼ cup Pine nuts, toasted
 8 Sheets phyllo pastry
 ¼ cup Melted butter
 250 g brie, rind removed and sliced (8 oz)
1

Preheat oven to 375ºF (190ºC).

2

In a heavy saucepan, combine figs, onion, water, balsamic vinegar, brown sugar, raisins, garlic, ginger, orange zest, salt and cayenne over medium-high heat; bring to boil. Reduce heat to medium-low to maintain a gentle simmer until most of liquid has been evaporated, about 25 minutes. Remove from heat. Stir in pine nuts. Let cool.

3

Place 1 sheet of phyllo on a work surface, keeping remaining sheets covered with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Fold in half lengthwise; brush lightly with some of the butter. Arrange 2 slices of Brie along 1 narrow end of the phyllo, leaving a 1-inch (2.5-cm) border. Top with ¼ cup (50 mL) of fig mixture and top with another slice or 2 of the brie (use 1oz/30 g per strudel). Fold sides over to enclose filling and roll up.

4

Place seam side down on parchment-lined, rimmed baking sheet. Brush with butter. Repeat with remaining ingredients to make 7 more strudels. Using the tip of a sharp knife, make diagonal slits about 1 inch (2.5 cm) apart in the tops of the strudels.

5

Bake in the centre of the oven until pastry is golden, about 13 to 16 minutes. Serve warm with sliced apples and pears.

Ingredients

 175 g Dried figs, teas removed and chopped (6 oz)
 ½ cup Red onion chopped
 ½ cup Water
 ¼ cup Balsamic vinegar
 ¼ cup Brown sugar, lightly packed
 ½ cup Golden raisins
 1 Clove garlic, minced
 1 tbsp Fresh ginger, minced
 2 tsp Orange zest
 ½ tsp Salt
 ¼ tsp Cayenne pepper
 ¼ cup Pine nuts, toasted
 8 Sheets phyllo pastry
 ¼ cup Melted butter
 250 g brie, rind removed and sliced (8 oz)

Directions

1

Preheat oven to 375ºF (190ºC).

2

In a heavy saucepan, combine figs, onion, water, balsamic vinegar, brown sugar, raisins, garlic, ginger, orange zest, salt and cayenne over medium-high heat; bring to boil. Reduce heat to medium-low to maintain a gentle simmer until most of liquid has been evaporated, about 25 minutes. Remove from heat. Stir in pine nuts. Let cool.

3

Place 1 sheet of phyllo on a work surface, keeping remaining sheets covered with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Fold in half lengthwise; brush lightly with some of the butter. Arrange 2 slices of Brie along 1 narrow end of the phyllo, leaving a 1-inch (2.5-cm) border. Top with ¼ cup (50 mL) of fig mixture and top with another slice or 2 of the brie (use 1oz/30 g per strudel). Fold sides over to enclose filling and roll up.

4

Place seam side down on parchment-lined, rimmed baking sheet. Brush with butter. Repeat with remaining ingredients to make 7 more strudels. Using the tip of a sharp knife, make diagonal slits about 1 inch (2.5 cm) apart in the tops of the strudels.

5

Bake in the centre of the oven until pastry is golden, about 13 to 16 minutes. Serve warm with sliced apples and pears.

Individual brie and figs strudels

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