رقائق فيلو بحشوة التوت البري وجبن الكاممبرت

British 20 Mins Prep · 30 Mins Cook

1. To make the cranberry chutney, remove the seeds from the jalapeño and finely chop it. Peel, cored and dice the apple.
2. In a large pot set over a medium-high heat, bring the apple cider vinegar and sugar to a boil. Reduce heat and simmer until the sugar dissolves, approx. 2-3 minutes.
3. Add the spices, cranberries, jalapeno and apple.
4. Bring the solution back up to a boil then simmer for 15 minutes, or until the fruit is soft, stirring occasionally. Take off the heat and set aside to cool.
5. To prepare the phyllo-wrapped camembert, cut the phyllo sheets in half so you have 8 sheets altogether.
6. Unroll the phyllo sheets and cover with a damp towel to prevent them from drying out.
7. Line a baking sheet with parchment paper or a silicone baking mat.
8. Place one sheet of phyllo dough on top of the parchment.
9. Melt the butter and brush the phyllo sheet with the butter from edge to edge, then top with second sheet of phyllo. Repeat buttering and layering until all the dough is used.
10. Place the camembert on top of the prepared phyllo.
11. Toast and chop the pecans.
12. Top the camembert with the toasted pecans and the chutney and wrap by bringing the four corners up to the centre, allowing them to fan up, and fold in along the sides. Gently twist the ends together, or tie with kitchen string (easier option).
13. Brush the parcels carefully with the butter, then transfer to a lower rack in the oven.
14. Bake for 30 minutes, until the phyllo is golden brown.
15. Remove from the oven and cool for 10 minutes, then serve.

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