Cranberry, Pear, and Brie Pockets
Recipe Number: 381
Contributor: charm
Rating: Recipe Unrated
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Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
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| Ingredients: |
pound phyllo dough
1 cup butter
1 cup whole berry cranberry sauce
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1 large ripe pear, peeled, cored, and diced
8 ounces Brie, cut into 1/2" cubes
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| Cooking
Instructions: |
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Preheat the oven to 350 degrees. Soften the butter in the microwave or over very low heat until it is very soft but not melted. You should be able to easily spread the butter with a pastry brush, but it should not be liquid. Cut the phyllo dough in half lengthwise. Cover one half of the dough with a clean damp kitchen towel. Place a sheet of phyllo dough on a clean dry surface and brush liberally with the butter. Top with another sheet of phyllo and brush with butter. Fold the sheets in half lengthwise and brush liberally with butter. Place a teaspoon of the cranberry filling, a few chunks of pear, and 6 cubes of brie at the bottom of the phyllo layers. Turn the corner over the filling diagonally, forming a triangle. Continue to fold the dough over and over, brushing liberally with butter after each fold and maintaining the triangle shape until the dough is all rolled. Place the triangle on a rimmed pan. Repeat with the remaining ingredients. Bake for 10 minutes or until golden brown and flaky. Cool for 5 minutes, then serve hot. |
| Additional
Comments: |
love this recipe for festive occasions. They look great, are relatively easy to make, and taste divine. It takes a little bit of practice to get used to using phyllo dough, but once you do it is marvelous and most definitely worth the effort. The most important thing to do is to keep the phyllo moist so that it does not dry out.
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