Savory Rosemary Baklava with Brie is a savory and sweet version of the traditional dessert, but in an appetizer form.
I’ve been playing with this idea in my head for a while. I can’t even remember how I thought of it. My brain just sort of makes leaps and jumps from one subject to another. At the end of the conversation in my head I even have difficulty following the train of thought. I usually have to explain myself sometimes. Sometimes I really do have to think to myself, “How in the world did I think of that?” I’m guessing it was something I saw on savory shortbread? Lord knows.
This just seems like an excellent holiday appetizer. Okay. Is it just me or does everything in phyllo dough just seem more elegant? Maybe it is just me, but all those crispy layers that are a mystery to bake with for some people. I embrace the crispy layers of goodness that is phyllo, but S doesn’t really like it all that much, but he did try this. Not his cup of tea, as he said. I knew it wouldn’t be.
Sometimes, I make things just to see how they taste. That’s the case with these tasty gems. I will have to say, that I accidentally overcooked the syrup and it was more of a soft ball candy stage. Whoops. I need to work on my simple syrup skills. Maybe this winter. *shrugs* Or, you could skip the syrup all together. I’ve shown it both ways for your viewing pleasure.
A word on brie. It’s really soft. In order to make this work, I wanted to grate the brie. Yeah. I said grate. I froze it just enough to make it hard and grate-able. Well, somewhat grate-able. Once it was semi-frozen, it was easy enough to handle and I was able to grate it for the most part. Then I took the grated brie and put it in the processor with the pistachios. It make some chunky crumbles that were rather tasty. I’m thinking this would be the good start to a cheese log. Now there’s an idea!!
You see how my brain works.
Either way, I think this would be an interesting appetizer or nibble for any holiday party. They’re quick and easy. I literally whipped these up after the brie was frozen in about 30 minutes or so. You can easily prep this with the nut mixture at least a day before. You can have the syrup in the fridge at least 3 days ahead. Then just assemble and bake the day of. Seriously. How easy is that? I LOVE making easy look so good.
I was thinking, at some point, to make a cranberry syrup for Christmas and may still try that for the co-workers. They are my guinea pigs, ya know. LOL
Make sure you scroll down and see all the other talented bloggers who are participating in this Thankful #SundaySupper. I am thankful to be part of such a great group of bloggers, chefs, and writers!
Savory Rosemary Baklava with Brie
- 1 1/2 cups red wine
- 1 cup sugar
- 1/2 teaspoon ground rosemary
- 1 cup pistachios
- 6 ounces brie frozen and grated
- 1 cup butter melted
- 21 sheets phyllo dough thawed
Place brie in freezer until firm, about 40 minutes. Grate and add to bowl of a food processor. Add the pistachios and pulse until chopped.
Combine the wine, sugar and ground rosemary in a small sauce pan over medium high heat. Bring to a boil and simmer until thickened; about 20 minutes.
Preheat oven to 350.
Working with one sheet at a time and keeping the rest covered with a damp paper towel, place one sheet of dough in the bottom of a 9 x 12 baking pan. Lightly coat with butter, and place another sheet on top. Continue layer a total of 7 sheets.
Top with half of the nut mixture. Repeat layers until all the phyllo dough and nut mixture have been used.
Bake at 350 for 20 minutes or until golden brown.
Remove from oven and cut into diamond shaped pieces.
Pour the syrup over the baklava and allow to rest about 10 minutes before serving to allow the syrup to be absorbed by the dough.
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.