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Walnut-Pomegranate Baked Brie 1 lb wheel of brie, cut into 16 wedges 2 tbsp olive oil 1 cup leeks (green parts), sliced thin 1/3 cup walnuts, minced 2 tsp garlic, minced 1/2 pkg phyllo 1/2 cup butter, melted 1/2 cup panko bread crumbs 16 tsp pomegranate molasses
Preheat oven to 325°F. Stack the brie together in twos, in opposite directions to create rectangular blocks of cheese. Sauté the leeks in olive oil over medium-high heat. Once the leeks soften, add garlic and nuts. Cook until the garlic starts to slightly brown. Remove from heat and set aside in a bowl with a small spoon. Spread out one sheet of phyllo and, working quickly (because phyllo dries easily), spread with melted butter, sprinkle lightly with panko, and lay another sheet of pastry on top. Press layers together firmly. Butter and add bread crumbs once more. Place the pastry in front of you running the length from left to right. Cut it in half from top to bottom, and arrange a cheese block on each half at the bottom. Spread 1/8 of the leek mixture over each cheese block, and drizzle 2 tsp of pomegranate molasses over the leeks. Roll each cheese block in the pastry, folding in the ends as you go to create a neat little “package.” Place the phyllo packet on a parchment-lined sheet pan, brush with more butter and sprinkle lightly with salt and pepper. Repeat steps 7 more times. Bake for 15-20 minutes, until the pastry is golden brown and crispy. Remove from oven and let them rest for 5 minutes before serving. Yield: 8 servings
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November 2020
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