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1
Combine all ingredients except almonds in heavy large saucepan.
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2
Bring to boil over medium-high heat, stirring until sugar dissolves.
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3
Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes.
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4
Mix in almonds.
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5
Transfer chutney to bowl.
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6
Chill until cold, about 3 hours.
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7
(Can be made 1 week ahead.
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8
Cover, keep chilled.)
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9
Brush heavy large baking sheet with butter; set aside.
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10
Unroll pastry.
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11
Cover with plastic wrap and damp kitchen towel.
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12
Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface.
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13
Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches.
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14
Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over.
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15
Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets.
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16
Brush with butter and sprinkle with 1 1/2 tablespoons rosemary.
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17
Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary.
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18
(You will use a total of 12 sheets.)
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19
Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval.
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20
place Brie in center of phyllo.
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21
Spread 1 1/2 cups chutney evenly over cheese.
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22
Slide hand under 1 rounded corner of phyllo.
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23
Lift phyllo and fold onto top of cheese.
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24
Brush folded pastry with butter.
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25
Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered).
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26
Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
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27
Place 1 phyllo sheet on work surface.
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28
Brush with butter.
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29
Starting at 1 long side, fold 1 inch of pastry over.
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30
Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over.
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31
Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry.
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32
Roll up strip into coil.
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33
Gather bottom edge of coil together, pinching to force top slightly open and forming rose.
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34
Place rose atop uncovered center of cheese.
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35
Brush with butter.
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36
Repeat with 2 more sheets of phyllo, forming 2 more roses.
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37
Place atop cheese, covering opening completely.
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38
Chill 3 hours.
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39
(Can be made 1 day ahead.
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40
Cover with plastic; keep chilled.)
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41
Position rack in center of oven and preheat to 400F.
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42
Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes.
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43
(If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
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44
Cool cheese on sheet 45 minutes.
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45
Using metal spatula, transfer warm cheese to large platter.
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46
Arrange herbs, dried fruit, baguette slices and apple slices around cheese.
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47
Cut cheese into wedges.
