Ingredients

• 2/3  cup chutney
• 1-1/2  teaspoons fresh snipped rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4  cup chopped toasted almonds
• 9  sheets (18x14 inches) frozen phyllo dough, thawed
• 1/2  cup margarine or butter, melted
• 1  4-1/2-ounce round Brie cheese, cut into 36 pieces

Directions

Cut up pieces of chutney, if necessary. Combine chutney, rosemary, and almonds in a small bowl; set aside. Lightly brush one sheet of phyllo dough with some of the margarine or butter. Place a second phyllo sheet on top of the first; brush with some of the margarine or butter. Repeat with a third sheet of phyllo and more margaine or butter. (Cover remaining phyllo with plastic wrap to prevent it from drying out.) Cut the stack of phyllo into twelve 4-inch squares, trimming edges as necessary.

Place a piece of Brie in the center of each phyllo square. Top with about 1 teaspoon of the chutney mixture. Bring the four corners of each phyllo square together. Pinch edges together to make a bundle; twist top slightly. Repeat with remaining phyllo dough, margaine or butter, Brie, and chutney mixture to make a total of 36 bundles.

Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F. oven for 10 to 15 minutes or until golden. Serve warm. Makes 36.