Chutney Stuffed Brie

Apple Ginger Chutney

1 cup sugar
3 stalks celery, chopped (about 1 cup)
3/4 cup cider vinegar
1/2 cup apple juice
1/4 cup chopped dried apricots
2 tablespoons minced peeled gingerroot
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper
3 medium baking apples, peeled, cut into
1/2-inch pieces

Brie
1 (1-pound) wheel Brie cheese
1/3 cup Apple Ginger Chutney or prepared chutney
1 sheet frozen puff pastry
1 egg, beaten
1-1/2 teaspoons milk

For the chutney, bring the sugar, celery, vinegar, apple juice, apricots,
gingerroot, lemon juice and red pepper to a boil in a 2-quart saucepan;
reduce heat. Simmer for 15 to 20 minutes or until of the desired
consistency stirring occasionally. Stir in the apples. Simmer for 15 to 20
minutes or until thickened and most of the liquid is absorbed, stirring
frequently. Let stand until cool.

For the Brie, preheat the oven to 400 degrees. Split the Brie cheese
horizontally into halves. Spread cut side of the bottom half with chutney;
top with remaining layer cut side down. Roll the puff pastry on a hard
surface to a dimension large enough to enclose the Brie wheel.

Place the Brie wheel in the center of the pastry. Overlap the pastry to
completely enclose the Brie; pinch and seal edge. Brush the pastry with a
mixture of egg and milk. Place on a baking sheet lined with waxed paper.
Chill until the egg wash dries.

Bake for 10 to 12 minutes or until the pastry is brown Let stand for 5
minutes before serving to allow the cheese to set.

Serves sixteen.