Description
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.
Ingredients
Scale
- 15 sheets Phyllo Dough, defrosted
- 6 tablespoons Butter, divided
- 2 firm, ripe Pears, peeled, cored, and finely diced
- 1 Shallot, minced
- 1 tablespoon Brown Sugar
- 2 tablespoons Balsamic Vinegar
- 1/4 wheel Brie or Camembert Cheese, rind removed
- 5 thin slices Prosciutto, each divided into 3 pieces (total 15)
Instructions
- 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.
Notes
- Keep phyllo dough covered with a damp cloth to prevent drying out.
- Work quickly to prevent phyllo from cracking.
- Adjust the amount of pear mixture and cheese based on preference.
- Can be served hot or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American