Ingredients
24
24 servings
- •3 tablespoons salted butter, melted, plus more for greasing
- •8 oz phyllo dough, thawed
- •6 oz brie cheese, rind removed, cubed
- •1 cup Fisher® Walnut Halves and Pieces
- •1 asian pear, cored and very thinly sliced
- •2 tablespoons honey
- •2 tablespoons fresh thyme leaves
- •¼ cup pomegranate seeds
Instructions
- Preheat the oven to 375°F (190°C). Brush a 24-cup mini muffin tin with melted butter.
- Unroll the phyllo dough on a cutting board. Cut through the stack in a 5 x 3 grid to make 15 2½-inch squares per sheet. Any remaining dough scraps can be refrigerated or frozen for another use.
- Gently press 2–3 sheets of phyllo dough into each muffin cup, then brush with melted butter. Repeat to make 2 more layers of dough, brushing with melted butter between.
- Reserve 24 of the larger Fisher® Walnut Halves and Pieces, then fill each phyllo cup with a cube of Brie, ½ teaspoon of the smaller walnuts, and a few small slices of pear. Place one of the reserved larger Fisher walnut halves on top of each cup. Drizzle each cup with about ¼ teaspoon of honey and sprinkle with thyme.
- Bake the tartlets for 8–10 minutes, or until the phyllo cups are browned and the cheese is bubbly. Remove from the oven and let cool slightly before carefully removing the tartlets from the tin.
- Garnish each tartlet with 3 pomegranate seeds.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 24 servings
- Calories: 81
- Carbohydrate: 3g
- Fat: 6g
- Fiber: 17g
- Protein: 2g
- Sugar: 1g
Related Recipes
Honey-Walnut Brie Bites
Raspberry Walnut Baked Brie
Sweet Orange and Cranberry Baked Brie
Hazelnut-Crusted Pear & Brie Tart
Figs and Toasted Almonds Brie
Baked Brie with Caramelized Pears, Shallots and Thyme
Walnut Brownies
Baked Stuffed Brie with Cranberries & Walnuts
Easy Baked Brie with Almonds and Brown Sugar
Garlicky Baked Brie
Brie & Walnuts Sweet Potato Toast
