Description
Elegant, flaky phyllo parcels filled with creamy brie and sweet pear, topped with a sprinkle of crushed pistachios for a delightful appetizer or light main.
Ingredients
Scale
For the Crust:
- 1 sheet phyllo dough, thawed
- 4 oz brie cheese, rind removed and cubed
- 1 ripe pear, peeled, cored, and diced
- 2 tbsp unsalted butter, melted
- 2 tbsp shelled pistachios, finely crushed
- 1 tsp honey
- Pinch of salt and black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lay phyllo sheet on a clean surface and brush lightly with melted butter.
- Cut phyllo into 4 equal squares. Place a few cubes of brie and diced pear in the center of each square.
- Gather the edges of each square to form a parcel, twisting the top to seal. Brush the outside with more melted butter.
- Place parcels on a baking sheet and bake for 15-18 minutes, until golden and crisp.
- Remove from oven, drizzle with honey, and sprinkle with crushed pistachios before serving.
Notes
You can customize the seasonings to taste.