Creamy brie and sweet balsamic combine in flakey phyllo parcels for a meal you soon won't forget!
Blueberry Jam(ContainsMustard/Moutarde, Sulphites/Sulfite)
Arugula and Spinach Mix
Salad Topping Mix(ContainsSoy/Soja)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce.Heat a small pot over low heat. Add 2 tbsp butter (dbl for 4 ppl), then stir to melt, 30 secs. Set aside. Stir together blueberry jam and half the balsamic glaze in a small bowl. Cut the brie in half. (NOTE: You should have 4 pieces for 4 ppl.)
Unroll the phyllo pastry on a clean surface and arrange 2 phyllo sheets on top of each other. Brush sheets with 1/2 tbsp melted butter. Continue layering 2 phyllo sheets on top and brush with 1/2 tbsp melted butter, until the stack is 4 sheets high. Cut the stack in half. (NOTE: You will have four stacks for 4 ppl.) Dollop the blueberry-balsamic jam in the centre of the stacks, then top with brie.
Fold one side of the phyllo over the brie, then the other side. Press the ends of the phyllo gently to close. (NOTE: You should have 2 parcels for 2 ppl; 4 for 4 ppl) Lay the assembled parcels, folded-side down, onto a parchment-lined baking sheet. Brush the outside of the parcels with the remaining melted butter. Bake, in the middle of oven, until phyllo is golden-brown, 16-17 min.
While the brie bakes, heat a small non-stick pan over medium heat. When hot, add the seeds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Cut the cucumbers into 1/2-inch half moons. Whisk together the remaining balsamic glaze and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the arugula-spinach mixture, cucumbers, cranberries and seeds. Toss to combine. Season with salt and pepper. Set aside