Recipe Courtesy of Callaway Vineyard & Winery Ingredients:
1 kilo wheel of Brie
12 sheets of Filo pastry
6 oz melted butter
1/2 cup honey
1 cup toasted slivered almonds
2 oranges cut into segments, no seeds Fresh ground pepper
1 tsp fresh lavender
Peel and cut oranges into segments. Place into a bowl and mix with the honey, lavender and pepper. Separate Filo pastry into two piles of six sheets each, lightly brush top sheet with melted butter. Restack the pastry into one pile; place the brie in the center of the pastry and top brie with orange mixture. Close pastry and gently bunch together to seal.
Paint the outer pastry with more butter. Next, bake on a non-stick cookie sheet or pan in a 400 degree oven until golden brown. Transfer to a serving plate.
Serve right out of the oven with a baguette or crackers and ripe fresh fruit.
Serves 15-20 people as an appetizer course.