Individual Brie & Fig Strudels

Individual Brie And Fig Strudels

From LCBO Holiday 2008 edition, Food And Drink

Fig Compote and brie make perfect partners in these inspired strudels. Serve them at the beginning of the meal over a bed of peppery greens, or sprinkle them with a little coarse sugar befor baking a not-too-sweet dessert.

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Ingredients:

6 oz. dried figs, stems removed and chopped

1/2 cup chopped red onion

1/2 cup water

1/4 cup balsamic vinegar

1/4 cup lightly packed brown sugar

1/2 cup golden raisins

1 clove garlic, minced

1 Tablespoon minced fresh ginger

2 teaspoons orange zest

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup toasted pine nuts

8 phyllo pastry sheets

1/4 cup butter, melted

8 oz. brie, rind removed and sliced

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Directions: 
Preheat oven to 375ºF.

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.

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 border. Top with ¼ cup of fig mixture and top with another slice or 2 of the brie (use 1 oz. per strudel). Fold sides over to enclose filling and roll up.

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 apart in the tops of the strudels.

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

Makes 8 servings