Brie Napoleon with glazed almonds

Preheat oven to 425°F (220°C).

Remove rind from cheese then whip 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 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.