6 Natural Delights Medjool Dates, pitted and chopped
2 tsp (10 mL) chopped fresh thyme leaves
1 small clove garlic, minced
3 Tbsp (45 mL) liquid honey
4 sheets phyllo pastry
1/4 cup (60 mL) butter, melted
1 brie round (200 or 300 g)
Line a baking sheet with parchment paper and set aside.
In a bowl, stir together Medjool dates, thyme and garlic. Drizzle with honey and stir to combine; set aside.
Lay one sheet of phyllo pastry onto work surface and brush lightly with some of the butter. Top with another sheet of phyllo pastry and brush with some more of the butter. Repeat layers with last two sheets of phyllo and butter. Place brie in center of phyllo pastry. Spoon date mixture on top of brie.
Using a sharp knife cut corners off phyllo pastry and discard. Bring up edge of pastry up and over brie and continue all folding phyllo up around brie to cover. Brush with remaining butter and place on prepared sheet.
Bake in 400 F (200 C) oven for about 20 minutes or until golden brown. Let stand about 5 minutes before cutting into and serving.
Tip: Prepare brie with phyllo, cover well with plastic wrap and refrigerate for up to 4 hours before baking. Brush lightly with butter before baking. May take a few minutes longer in oven to turn golden.