CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Phyllo Baked Brie with Walnuts, Pears and Honey

  • Overview
  • Ingredients
    10 items
  • Directions

❤️ This Phyllo Baked Brie with Walnuts, Pears & Honey is the perfect treat—golden, gooey, and effortlessly elegant.✨ Easy to make, but guaranteed to impress!

Serves 6 as a Starter

 

1          French Brie

3          sheets phyllo pastry

40 g     butter

2          firm pears, cored, peeled and cut into slices or cubed

30 ml   honey

            zest of 1 small lemon

            fresh thyme

30 g     toasted, lightly chopped walnuts

ROASTED PEARS FOR SERVING/OPTIONAL

3          firm pears, cut into wedges and cored

15 ml   olive oil and

15 ml   castor sugar

 

  • Preheat the oven to 180°C and line a baking tray with baking paper
  • Melt half of the butter in a frying pan and add the pears. Drizzle over the honey and add the lemon zest and thyme.  Panfry the pear slices/cubes until they are golden brown and softened.  Cool and keep aside
  • Melt the rest of the butter and brush and stack the 3 phyllo pastry sheets
  • Place the French Brie in the middle of the phyllo pastry, top with the pear slices, the walnuts and more fresh thyme sprigs
  • Take the 4 points of the pastry and bring it together, gathering it gently around the cheese to make a phyllo parcel. Cut off any excess pastry and make sure the cheese, pears and nuts are wrapped securely in the pastry
  • Place the phyllo parcel on the prepared baking tray, brush with the leftover butter and bake in the oven for about 25 minutes until the pastry is golden brown and crisp
  • Serve warm accompanied with the roasted pears
  • TO MAKE THE ROASTED PEARS: Place the pear wedges in a ovenproof dish, drizzle the with the olive oil and castor sugar and bake in the oven for about 15 minutes until the pears are softened and starting to caramelize.