Baked Camembert with Apricots and Pecans


4 sheets   Phyllo Pastry
3 tbsp 45 ml   Butter
0.5 cup 125 ml   Pecans
0.25 cup 60 ml   Dried Apricots, diced
3 tbsp 45 ml   Brown Sugar
1 wheel   Camembert (should be about the diameter of a side plate)
1. Heat one tablespoon of the butter in a small frying pan over medium heat. Stir in the pecans and one tablespoon of the brown sugar, shake the pan occasionally until the pecans are brown and carmelising (around 5-7 minutes).

2. Place the camembert in the center of the phyllo pastry and set on a baking sheet. Sprinkle the sliced apricots, toasted pecans and remaining brown sugar on top of the cheese. Fold the edges of the phyllo over top of the camembert like a parcel. Heat the remaining butter and brush the closed phyllo parcel.

3. Place the baking sheet in a 325*F oven, and bake for 30 minutes. Serve with crackers and baguette rounds.