Gourmet Appetizers - Individual Brie and Fig Strudels

Although we strive to present recipes for easy to make appetizers, we recognize that there will be times and occasions that call for gourmet appetizers which will take more time and effort to prepare.

But time and effort does not have to mean difficult to prepare! If you do have a special occasion coming up, or are just trying to impress the boss, give this wonderful baked brie appetizer recipe a whirl. Brie and fig compote are perfectly paired in these elegant strudel gourmet appetizers. Don't be scared off by the number of ingredients required for these delicious appetizers - the recipe is easier than it looks, and you won't be disappointed with the end result!

Individual Brie and Fig Strudels

6 oz (175 gm) dried figs, stems removed and chopped
1/2 cup (125 ml) chopped red onion
1/2 cup (125 ml) water
1/4 cup (50 ml) balsamic vinegar
1/4 cup (50 ml) lightly packed brown sugar
1/2 cup (125 ml) golden raisins
1 clove garlic, minced
1 tblsp (15 ml) minced fresh ginger
2 tsp (10 ml) orange zest
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) cayenne pepper
1/4 cup (50 ml) toasted pine nuts
8 sheets phyllo pastry
1/4 cup (50 ml) butter, melted
8 oz (250 gm) brie, rind removed and sliced

1. Preheat oven to 375 F (190 C).
2. In 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 more butter. Arrange 2 slices of brie along 1 narrow end of the phyllo, leaving a 1-inch (2.5 cm) border. Top with 1/4 cup (50 ml) of fig mixture and top with another slice or 2 of the brie (use 1 oz/30 gm per strudel). Fold sides over to enclose filling and roll up.
4. Place seam side down on parchment-lined, rimmed baking sheat. 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.

Makes 8 servings.
Recipe courtesy Food & Drink

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