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 a crisp white wine, I thought, “game on!” Introducing light and crispy Brie, Prosciutto and Pear 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 Pinot Grigio.

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.

See Also

Spring Bites with Smoked Salmon and Asparagus

Step by Step Guide to Making Brie, Prosciutto and Pear Pockets

Preparation:

• • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Melt 2 tablespoons of butter in a saucepan over medium-high heat. Add diced pears and shallots, cook for 2 minutes. Add brown sugar and vinegar, cook for another 3-5 minutes until syrupy. Let cool.
  • Cut the cheese into 1-inch cubes and wrap each cube with a piece of prosciutto.

Assembling Pockets:

• • Melt the remaining 4 tablespoons of butter.
  • Place a phyllo sheet on a work surface. Brush half with melted butter, fold over, and seal.
  • Place a brie-prosciutto bundle and some pear mixture on the lower part of the phyllo. Brush edges with butter.
  • Fold phyllo diagonally over filling, forming a rectangle. Continue folding, sealing with butter. Place on prepared baking sheet.

Baking:

• • Brush the pockets with extra butter.
  • Bake in preheated oven for about 20-25 minutes, or until golden and crisp.

Recipe Notes:

1. Keep phyllo dough covered with a damp cloth to prevent drying out.
2. Work quickly to prevent phyllo from cracking.
3. Adjust the amount of pear mixture and cheese based on preference.
4. Can be served hot or at room temperature.