Description
Elegant, flaky phyllo parcels filled with creamy brie and sweet pear, topped with a sprinkle of pistachio dust for a delightful appetizer or light dessert.
Ingredients
Scale
For the Crust:
- 6 sheets phyllo pastry, thawed
- 1 ripe pear, peeled and thinly sliced
- 200g brie cheese, rind removed and cut into small pieces
- 1/4 cup shelled pistachios, finely chopped
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay one phyllo sheet on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat with a third sheet.
- Place a few pear slices and brie pieces in the center of the layered phyllo. Drizzle with a little honey and sprinkle with cinnamon and salt.
- Fold the phyllo over the filling to form a neat parcel, brushing edges with butter to seal. Repeat with remaining phyllo and filling.
- Place parcels on the baking sheet, brush tops with butter, and bake for 15-18 minutes until golden and crisp.
- Sprinkle with pistachio dust and extra honey before serving warm.
Notes
You can customize the seasonings to taste.