Description
Sweet, salty, and utterly irresistible! These crispy phyllo pockets are filled with a luscious pear compote, creamy brie, and salty prosciutto.
Ingredients
Scale
- 15 sheets Phyllo Dough
- 6 tbsp Butter
- 2 Pears, peeled, cored, and finely diced
- 1 Shallot, minced
- 1 tbsp Brown Sugar
- 2 tbsp Balsamic Vinegar
- 1/4 wheel Brie or Camembert Cheese, rind removed
- 5 slices Prosciutto, each divided into 3 pieces (total 15)
Instructions
- 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.
- 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.
- Brush the pockets with extra butter.
- Bake in preheated oven for about 20-25 minutes, or until golden and crisp.
Notes
- To prevent soggy phyllo, work quickly and keep unused sheets covered with a damp cloth.
- For a richer flavor, use a high-quality, aged balsamic vinegar.
- These pockets can be assembled ahead of time and baked just before serving. Store assembled, unbaked pockets, covered in the refrigerator for up to 2 hours.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 20