This post is sponsored by Cavit Wines. I was compensated and received samples for this post. Thank you for supporting the brands that support Garlic & Zest! #cavitwines
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 Cavit wine, I thought, “game on!” Introducing light and crispy Pear Brie Phyllo 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 Cavit Pinot Grigio. 🙂 Food blogging is tough.
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.
Pear Brie Phyllo Bites
Ingredients
- 15 sheets phyllo dough defrosted, covered with a dish towel and topped with a damp dish towel
- 6 tablespoons butter divided
- 2 pears ripe, peeled, cored and cut into a very small dice
- 1 shallot minced
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- ¾ cup brie cheese or camembert
- 5 prosciutto very thinly sliced, each cut into 3 pieces
Instructions
- Preheat the oven to 350°. Line a large baking sheet with parchment paper and set aside.
- In a small saucepan, heat two tablespoons of the butter over medium high heat, until it begins to foam. Add the diced pears and shallots and cook for 2 minutes, stirring occasionally until tender -- but the pears shouldn't be falling apart. Add the brown sugar and vinegar and cook for an additional 3-5 minutes until syrupy (don't over stir -- you want the pears to retain some shape). Remove from heat and let pear mixture cool.
- Cut the rind from the brie and dice the cheese into 1 inch cubes. Wrap the brie chunks with prosciutto and set aside.
- Place the remaining 4 tablespoons of butter in a small bowl, cover with plastic wrap and microwave in 15 second increments until melted.
- Cover your work surface in plastic wrap (this is optional, but it makes cleanup a lot easier). Place one sheet of phyllo dough on the work surface. Use a pastry brush to spread melted butter along one half (lengthwise) of the phyllo dough. Fold the dry portion of the dough over on itself and pat to seal. Place a brie and prosciutto bundle in the lower right corner of the phyllo (leaving about 1" edge on either side". Spoon a portion of pear compost over the brie and prosciutto. Brush the edges of the phyllo surrounding the brie with butter and fold the pastry diagonally over the filling to form a rectangle. Continue to brush the top of the wrap with butter and continue folding over and back until the pocket is completely sealed. Brush with extra butter and place on the cookie sheet.
- Bake for 15-18 minutes or until golden brown. Arrange on a platter and serve warm with wine and/or cocktails.
Nutrition
More Mouthwatering Nibbles To Pair With Wine:
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- Deviled Ham Stuffed Eggs
-
- Pepperonata Bruschetta
-
- Smoked Fish Dip
Just finished taking the last few out of the oven. I ran out of butter so had to melt several more tablespoons which probably means they will be a little more buttery than they need to be but they taste delicious.
A little butter never hurt anyone!
Lovely recipe Lisa! I will be saving this to try during the holidays 🙂
Thank you, Yang Yang! Let me know how you like it!
Thank you so much Yang Yang!
I have to take an appetizer to a party tomorrow. Can I make these today and reheat tomorrow?
Absolutely. I made some and refrigerated them — then reheated at 325° for 5-7 minutes.
Everything about this recipe (as usual) has me salivating! The brie, the balsamic pear compote, the wine. I know what I’m making for New Year’s this year!
1Thank you, Mackenzie– that pear compote is good on its own, too!
I absolutely love pairing brie with pears … and wine for that matter. Cavit is one of my favorites!
Definitely a good combo!
I love this combo too!
I have never worked with phyllo pastry before, but you’re tempting me to try! This reminds me of such a delicious girls night in, wine and all!
Definitely a fun girls night!
Absolutely love your clicks and the fruity pockets look and sound amazing. I love working with phyllo sheets ans this is yet another great recipe to try.
I’m so happy that you like it Sandhya!
Phyllo dough is so great for recipes like this. Love the Brie pair combo too!
This pear compote would be great spread over a crostini, too!
These little phyllo pockets look amazing! I’d totally serve these paired with Cavit at my next party!
They go very well with a good glass of wine, Renee!
oooo I’m in the middle of making pear paninis, and I feel like I’ve made a mistake! I should’ve made pear pockets!!! … It’s a good thing I have more pears 😀
Pear paninis sound awesome! I’ll have to try that soon!
I love the salty, sweet combination of this recipe. You have created a delicious recipe for wine parties. Sharing this and saving this on social media. It is a definite must try!
Thanks, Sharee! I’m glad you approve!
Wow!
Wow — in a good way?
These look and sound amazing! Perfect for holiday parties! And way to take one for the team in the food blogging is tough category! ?
Absolutely gorgeous. A stunning combination of cheese and pears!
Thank you very much! They are quite addictive in that hand to mouth, bite-chew-swallow-sip kind of way!