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Brie Napoleon with Glazed Almonds https://www.metro.ca/userfiles/image/recipes/Millefeuilles-Brie-amandes-glacees-4346.jpg PT20M PT15M PT35M
Preheat oven to 425°F (220°C).Remove rind then whip cheese with an electric mixer until light and smooth.Lay out 1 sheet of phyllo dough on a pastry board and brush with melted butter. Place second sheet on top and brush with melted butter. Repeat with remaining sheet. Cut stack into 18 pieces of equal size, place on a non-stick baking sheet and bake for about 5 minutes, or until lightly browned.In a frying pan over medium-high heat, melt 1/2 tsp (2 mL) butter. Add apples and thyme and cook until apples start to colour. Add maple syrup and cinnamon, and continue cooking until liquid has evaporated.In another frying pan, melt 1 tbsp (15 mL) butter and brown sugar. Add almonds and cook until caramelized.To assemble, place a piece of phyllo in centre of plate, top with a spoonful of whipped Canadian Brie and 1 tsp (5 mL) cooked apple. Repeat with a second piece of phyllo. Top with last piece of phyllo. Sprinkle with glazed almonds and icing sugar. Garnish with a mint leaf.Repeat assembling for the five other Napoleon.
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1 lb (500 g) canadian brie 3 sheets phyllo dough 1/2 cup (125 mL) butter, melted 1/2 tsp. (125 mL) butter 3 small green apples, diced 1/2 tsp. (2 mL) fresh thyme 2 1/2 tsp. (13 mL) Maple syrup 1 tiny pinch cinnamon 1 Tbsp. (15 mL) butter 1 tsp. (5 mL) brown sugar 1/3 cup (80 mL) almonds 1 Tbsp. (15 mL) icing sugar 6 mint leaves
Brie Napoleon with Glazed Almonds

Brie Napoleon with Glazed Almonds

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6
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 1 lb
    (500 g)
    canadian brie
  • 3
    sheets phyllo dough
  • 1/2 cup
    (125 mL)
    butter, melted
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    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1/2 tsp.
    (125 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 3
    small green apples, diced
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    ORGANIC GALA OR GRANNY SMITH APPLES

    ORGANIC GALA OR GRANNY SMITH APPLES

    $4.99 ea.

    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


  • 1/2 tsp.
    (2 mL)
    fresh thyme
  • 2 1/2 tsp.
    (13 mL)
    Maple syrup
  • 1
    tiny pinch cinnamon
  • 1 Tbsp.
    (15 mL)
    butter
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    SELECTION BUTTER

    SELECTION BUTTER

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    454 g SALTED OR UNSALTED


  • 1 tsp.
    (5 mL)
    brown sugar
  • 1/3 cup
    (80 mL)
    almonds
  • 1 Tbsp.
    (15 mL)
    icing sugar
  • 6
    mint leaves
Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

Remove rind then whip cheese with an electric mixer until light and smooth.

Lay out 1 sheet of phyllo dough on a pastry board and brush with melted butter. Place second sheet on top and brush with melted butter. Repeat with remaining sheet. Cut stack into 18 pieces of equal size, place on a non-stick baking sheet and bake for about 5 minutes, or until lightly browned.

In a frying pan over medium-high heat, melt 1/2 tsp (2 mL) butter. Add apples and thyme and cook until apples start to colour. Add maple syrup and cinnamon, and continue cooking until liquid has evaporated.

In another frying pan, melt 1 tbsp (15 mL) butter and brown sugar. Add almonds and cook until caramelized.

To assemble, place a piece of phyllo in centre of plate, top with a spoonful of whipped Canadian Brie and 1 tsp (5 mL) cooked apple. Repeat with a second piece of phyllo. Top with last piece of phyllo. Sprinkle with glazed almonds and icing sugar. Garnish with a mint leaf.

Repeat assembling for the five other Napoleon.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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