Brie Bundles with Savory Tomato Chutney

These pretty, flaky phyllo appetizers are stuffed with Brie cheese, complemented with savory Tomato Chutney.


  • 1 jar Crosse & Blackwell® Tomato Chutney
  • 9 9"x14" sheets phyllo pastry (1 lb. box, 40 sheets), thawed
  • 1/2 cup butter, melted
  • 6 ounces brie cheese, cut into 36 pieces
  • 2 teaspoons chopped parsley


  1. HEAT oven to 350°F.
  2. BRUSH one sheet of phyllo pastry lightly with butter. Place second sheet of pastry on top of first; brush with butter. Repeat with third sheet.
  3. CUT this stack (3 phyllo sheets) into 12 squares (approx. 3"x3 1/2").
  4. REPEAT above steps with remaining 6 sheets of phyllo. (You will have a total of 36 3"x3 1/2" squares.)
  5. PLACE teaspoon-sized piece of brie in center of each phyllo square. Bring the four corners together. Pinch edges together to make bundle, twisting top slightly.
  6. ARRANGE bundles on ungreased parchment or foil-lined baking sheet. Bake, uncovered, for 10-15 minutes or until golden.
  7. WARM chutney in small pan. Pour chutney into small serving dish. Garnish with parsley and serve with warm bundles.
Brie Bundles with Savory Tomato Chutney

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