Warm Brie and Chutney Appetizer Triangles
Indulge in the perfect blend of creamy, sweet, and savory with these Warm Brie and Chutney Appetizer Triangles. This bite-sized delight marries the buttery crispness of phyllo dough with the melty decadence of Brie cheese, complemented by a dollop of tangy-sweet chutney—perfectly customizable with mango, fig, or your preferred flavor. Easy to prepare in under 40 minutes, these golden-brown triangles make an impressive appetizer for parties or gatherings, with their gorgeous presentation and irresistible flavor. Garnished with a touch of fresh thyme, they’re sure to be the star of your appetizer spread. Whether hosting a holiday soirée or a casual dinner, these phyllo triangles are an elegant crowd-pleaser that will disappear in no time!
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 4 tablespoons unsalted butter, melted
- 8 ounces Brie cheese
- 0.5 cup chutney (mango, fig, or any of your choice)
- 1 teaspoon fresh thyme leaves (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the phyllo dough and cover it with a damp kitchen towel to keep it from drying out. Work with one sheet at a time, keeping the others covered.
Brush one sheet of phyllo dough lightly with melted butter, making sure to cover the entire surface. Place a second sheet of phyllo dough on top, and brush it with butter as well. Repeat this process until you have a stack of three buttered sheets.
Using a sharp knife or pizza cutter, slice the stacked phyllo sheets lengthwise into 3-inch wide strips.
Cut the Brie cheese into small chunks, roughly 1 inch in size.
Place a piece of Brie and about 1 teaspoon of chutney near the bottom of one phyllo strip. Fold one corner of the strip diagonally over the filling to form a triangle. Continue folding the strip in a triangle pattern, like folding a flag, until the filling is enclosed.
Repeat the filling and folding process with the remaining phyllo strips, Brie, and chutney.
Place the triangles seam-side down on the prepared baking sheet. Lightly brush the tops with melted butter.
Bake in the preheated oven for 12-15 minutes, or until the phyllo triangles are golden brown and crisp.
Remove from the oven and let them cool slightly before serving. Garnish with fresh thyme leaves, if desired.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 60.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 459 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
