Crispy Phyllo Brie Bites
Mini brie rounds wrapped in shredded phyllo, brushed with butter, and baked until golden, then finished with honey, crushed pistachios, red pepper, and chives.
Equipment
- Basting Brush
- baking sheet
- Plastic wrap (optional)
Ingredients
Brie Bites
- 12 brie bites
- 8 oz phyllo dough about 8-10 sheets
- 8 oz unsalted butter melted
Toppings
- honey to taste
- ¼ cup pistachios crushed
- crushed red pepper to taste
- chives chopped, to taste
Instructions
- Freeze the Brie: Preheat the oven to 425°F (220°C). Unwrap 12 brie bites and place them in the freezer for 10 minutes.12 brie bites
- Slice the Phyllo: Roll up the phyllo sheets on a cutting board. Slice the roll into very thin strands, about 1/16 inch wide. Divide the strands into 12 even sections.8 oz phyllo dough
- Wrap the Brie: Brush a brie bite with melted butter and place it in the center of one phyllo section. Brush the top with more butter and wrap the phyllo strands around the brie, brushing with butter as needed. Use plastic wrap to tighten the wrap if needed. Press a few extra strands on top for texture. Repeat with the remaining brie bites.8 oz unsalted butter
- Bake: Arrange the wrapped brie bites on a baking sheet. Bake for 15-18 minutes or until golden.
- Finish: Drizzle with honey and top with crushed pistachios, crushed red pepper, and chives.honey, ¼ cup pistachios, crushed red pepper, chives
Nutrition
Calories: 303kcal, Carbohydrates: 11g, Protein: 8g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 273mg, Potassium: 91mg, Fiber: 1g, Sugar: 1g, Vitamin A: 686IU, Vitamin C: 0.3mg, Calcium: 62mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.