DRIED FRUIT BRANDY COMPOTE & GREEN APPLE PHYLLO CIGARS

Who doesn’t love warm, savoury, melty brie wrapped in buttery, crispy phyllo? These are perfect hand-held bites for any holiday moment, and they are even more wonderful because you can prepare them ahead of time. Place them in the refrigerator and bake just before serving.

DRIED FRUIT BRANDY COMPOTE

2 tbsp (30 mL) golden raisins

2 tbsp (30 mL) dried cranberries

3 tbsp (45 mL) dried cherries

1/4 cup (60 mL) finely chopped dried apricots 3 large dried Turkish figs, finely chopped 2 tbsp (30 mL) brown sugar

1 tbsp (15 mL) grainy mustard

3 tbsp (45 mL) brandy

2 tbsp (30 mL) water

2 tbsp (30 mL) fresh thyme leaves

1 tsp (5 mL) freshly ground pepper

7 oz (200 g) brie cheese wheel, cut into 1/2-inch (1 cm) cubes

1/2 unpeeled Granny Smith apple, cut in 1/2-inch (1 cm) cubes

2 tbsp (30 mL) unsalted butter

3 tbsp (45 mL) olive oil

8 sheets phyllo, thawed (see TIP)

1 Preheat oven to 375°F (191°C). Line baking sheet with parchment paper.

2 To make compote, add raisins, cranberries, cherries, apricots, figs, brown sugar, mustard, brandy and water to a small saucepan. Cook over medium heat, stirring occasionally, for 3 to 4 minutes, until liquid has slightly evaporated.

3 Remove from heat and stir in thyme and pepper. Let cool for 10 minutes.

4 Stir brie and apple into mixture and set aside.

5 In a small bowl, melt butter and stir in olive oil.

6 Roll out phyllo. Set 1 phyllo sheet horizontally on a work surface and, using a pastry brush, lightly brush with some of the butter mixture. Press second sheet of phyllo on top. Cover the rest of the phyllo sheets with a damp kitchen towel to prevent them from drying out.

7 Using a sharp knife, cut phyllo vertically into 3 even strips. Measure out 4 tsp (20 mL) of the compote and evenly spread onto short edge of one of the phyllo pieces, leaving 3/4 inch (2 cm) on each side. Roll up phyllo, neatly and tightly tucking in sides one-third of the way up to enclose filling. Continue to roll up phyllo tightly with sides open. Place cigar seam-side down on baking sheet. Repeat with remaining phyllo and compote. Brush top of each cigar with butter mixture and bake for 20 to 25 minutes, until golden and crispy. Serve warm.

Serves 4 to 6

TIP

Leftover phyllo sheets can be wrapped with plastic wrap and a damp cloth and stored in the refrigerator for up to 3 days.