Mango-Brie Baklava

This tasty appetizer is a variation of what we usually think of as Baklava. The recipe originates with Calgary chef-caterer Gail Norton, owner of The Cookbook Company. 

Mango-Brie Baklava:

¼ c. olive oil

1-½ tsp. curry powder

7 sheets phyllo pastry

8 oz. Brie

¾ c. mango chutney

In small saucepan, mix oil with curry powder. Cook, stirring, 5 min. over low heat until hot and fragrant. Let stand at room temperature 12 hours or overnight. Strain through coffee filter or paper towel; discard spice. Lightly brush 13- x 9-inch (3 L or 12-cup) baking dish with some of the flavored oil; set aside. Lightly brush 13- x 9-inch (3 L or 12-cup) baking dish with some of the flavored oil; set aside.

In small saucepan, mix oil with curry powder. Cook, stirring, 5 min. over low heat until hot and fragrant. Let stand at room temperature 12 hours or overnight.

Cut phyllo stack in half crosswise. Place one sheet on work surface, keeping remainder covered with damp towel to prevent drying out. Dab sheet with some of the oil. Layer with 5 more sheets, dabbing each with oil. Place stack in pan. Cut Brie into 1-inch cubes. Scatter evenly over phyllo.

On work surface, dab another sheet of phyllo with oil; layer with two more sheets, dabbing each with oil. Place over cheese. Spread mango chutney over top. On work surface, layer remaining five sheets of phyllo, dabbing each with oil and placing over chutney.

With tip of sharp knife and without cutting through to filling, score phyllo diagonally from one  corner to opposite corner; make parallel cuts 1-inch apart to edge. Repeat in opposite direction to form diamonds. Bake in centre of 400°F oven for 25 minutes or until golden brown. Let stand for 1 impossibly difficult hour before cutting (Make ahead: Cover and refrigerate for up to one day; serve at room temperature).