Brie Bundles with Rosemary Chutney

1. 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.

2. 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.

3. 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.