Pear Brie Phyllo Bites
User Reviews
5.0
6 reviews
Excellent
Pear Brie Phyllo Bites
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Crispy phyllo pockets filled with tender prosciutto, creamy brie and a glorious balsamic pear compote. Fancy-up your next cocktail party!
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Ingredients
- 15 heets phyllo dough defrosted, covered with a dish towel and topped with a damp dish towel
- 6 tablespoons butter divided
- 2 pears ripe, peeled, cored and cut into a very small dice
- 1 shallot minced
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- ¾ cup Brie cheese or camembert
- 5 prosciutto very thinly sliced, each cut into 3 pieces
Instructions
- Preheat the oven to 350°. Line a large baking sheet with parchment paper and set aside.
- In a small saucepan, heat two tablespoons of the butter over medium high heat, until it begins to foam. Add the diced pears and shallots and cook for 2 minutes, stirring occasionally until tender -- but the pears shouldn't be falling apart. Add the brown sugar and vinegar and cook for an additional 3-5 minutes until syrupy (don't over stir -- you want the pears to retain some shape). Remove from heat and let pear mixture cool.
- Cut the rind from the brie and dice the cheese into 1 inch cubes. Wrap the brie chunks with prosciutto and set aside.
- Place the remaining 4 tablespoons of butter in a small bowl, cover with plastic wrap and microwave in 15 second increments until melted.
- Cover your work surface in plastic wrap (this is optional, but it makes cleanup a lot easier). Place one sheet of phyllo dough on the work surface. Use a pastry brush to spread melted butter along one half (lengthwise) of the phyllo dough. Fold the dry portion of the dough over on itself and pat to seal. Place a brie and prosciutto bundle in the lower right corner of the phyllo (leaving about 1" edge on either side". Spoon a portion of pear compost over the brie and prosciutto. Brush the edges of the phyllo surrounding the brie with butter and fold the pastry diagonally over the filling to form a rectangle. Continue to brush the top of the wrap with butter and continue folding over and back until the pocket is completely sealed. Brush with extra butter and place on the cookie sheet.
- Bake for 15-18 minutes or until golden brown. Arrange on a platter and serve warm with wine and/or cocktails.
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
21mg
(7%)
Sodium
195mg
(8%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
190IU
(4%)
Vitamin C
1.2mg
(1%)
Calcium
19mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 195mg | 8% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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