Mont Brie Bleu Phyllo

This dish is a perfect way to enjoy our indulgently creamy Mont Brie Bleu. Wrapped in pastry and served with a fresh fruit compote, seasoned with fennel seed and thyme. Another delicious creation for Sodiaal by Chef Tristan Downes.

Step 1 - Strawberry fennel and peach compote

• 150g strawberries cut in half 
• 2 yellow peaches pitted and sliced
• 60g caster sugar
• 1 tsp table salt
• 2 sprigs of fresh thyme
• 1/2 tsp vanilla extract
• 1 tsp lemon juice
• 2g fennel seed

1. Slice the strawberries and cut into halves. Remove the pits from each of your stone fruits and cut into slices.

2. In your saucepan, add your fennel seed and let toast for a while, then add peaches and strawberries and caster sugar. Stir to combine then bring to a simmer over medium low heat, stirring occasionally, until the fruits release their juices and begin to break down and soften, about 5 minutes.

3. Add in the kosher salt, lemon juice, and the sprigs of thyme and stir to combine. Allow the compote to simmer, stirring every couple of minutes, for the next 10 to 15 minutes. The liquid will become syrupy and slightly thickened with the chunks of fruit softening but still retaining their texture.

4. Remove from heat. Stir in the vanilla extract. Taste and adjust seasoning as desired. Allow to cool slightly before serving or cool to room temp before serving.

Step 2 - Assemble the Mont Brie Bleu Phyllo

Brush a sheet of phyllo dough with melted butter. Place the wrapped brie fold side down in the centre of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.

Brush a generous amount of butter on your 6th sheet of phyllo dough. Gently place the phyllo over the jam, butter side down, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.

Place on a baking tray and Bake 15 minutes in a 180-degree oven or until lightly brown.

Once ready let cool for 5 mins then serve with strawberry fennel and peach compote.