PARTNER POST: Get ready to feed a crowd this winter with appetizer recipes paired perfectly with food-friendly Cavit wines.
With a filling of a luscious balsamic pear compote and chunks of brie wrapped in prosciutto, these crispy phyllo pockets are a sweet, salty, creamy delight.
To quote Julia Child, “I enjoy cooking with wine. Sometimes I even put it in the food.” So when I had the opportunity to create an appetizer to pair with Cavit wine, I thought, “game on!” Introducing light and crispy Pear Brie Phyllo Pockets!
I don’t have to tell you — wine is absolutely meant to be paired with food – it enhances flavors and creates a festive atmosphere. Instead of an “eat to live” mentality, wine celebrates a “live to eat” one. I’m down with that!
For these exceptional phyllo pockets, I combined all of my favorite things into one sweet, savory, crispy, oozy bite — and then washed it all down with a chilled Cavit Pinot Grigio. ???? Food blogging is tough.
This recipe starts with a luscious balsamic pear compote that comes together quickly. Chunks of brie wrapped in thinly sliced prosciutto add a salty creamy bite. A flaky phyllo dough wrapper keeps the innards contained in a convenient little crispy pocket.
Assembly for the pockets is pretty quick — working with one sheet of phyllo at a time, brush a little butter along one side and fold the dough over onto the buttered side. Lightly press the dough then place a chunk of wrapped brie on the dough and top with a heaping spoonful of pear compote.
Wrap the pockets into little triangles by folding one corner in half over the filling, brushing with melted butter as you go and continuing to fold.
Bake these little gems until they are crispy and golden. While they’re baking, uncork the wine — and — well, you know what to do.
For another easy appetizer, try these trout bites. Recipe here.
- 15 sheets phyllo dough, defrosted, covered with a dish towel and topped with a damp dish towel
- 6 tablespoons butter, divided
- 2 firm, ripe pears, peeled, cored and cut into a very small dice
- 1 shallot, minced
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- ¼ wheel brie (or camembert) cheese
- 5 very thin slices prosciutto, each divided into 3 pieces (total of 15)
- 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.