Apple Cranberry Brie Purse Recipe

Serves 8 to 10

Ingredients:
18 sheets phyllo dough (from a 16 oz box)
8 tbsp unsalted butter, melted
8 oz brie cheese, cut into 1/2 inch cubes
6 tbsp Stonewall Apple Cranberry Chutney


Directions:
Preheat oven to 350° F. Stack three sheets of buttered phyllo dough and place on flat surface. Using a pizza wheel, or a very sharp knife, cut the prepared phyllo dough into 6 pieces, approximately 4-inch squares.  Place 1 cube of brie, a small  dollop of jam, and 1 or 2 raspberries into the center of each square of prepared phyllo dough.  Gather up all sides of the phyllo squares to form a bundle, or little purse, making sure that the dough is cinched.  Repeat steps with remaining phyllo dough sheets and chill for 30 minutes.  Bake for 14 to 16 minutes or until golden and cheese is hot.  Transfer to a serving platter and allow it to cool for 5 to 10 minutes before serving, as brie will be very hot.

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