Brie And Walnut Filled Phyllo
A savory pastry filled with creamy Brie and crunchy walnuts, seasoned with herbs and spices, perfect as an elegant appetizer or sophisticated snack.
Ingredients
- 8 oz Brie ⓘ
- 1 teaspoon dried rosemary, crumbled ⓘ
- 1/4 teaspoon cayenne ⓘ
- 1 egg
- 3 tablespoons coarsely chopped walnuts ⓘ
- 15 phyllo sheets ⓘ
- 1 cup melted butter ⓘ
- 2 tablespoons butter ⓘ
- 1 onion, finely chopped ⓘ
- 1 garlic clove, crushed ⓘ
- 1 1/2 pounds ground pork ⓘ
- 1/2 cup water ⓘ
- 1/2 teaspoon savory ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon ground thyme ⓘ
Instructions
- Cook the chopped onion and crushed garlic in butter until softened.
- Add ground pork and sauté, stirring and breaking the meat into small pieces.
- Pour in water and add seasonings: dried rosemary, cayenne, savory, ground cloves, cinnamon, and ground thyme.
- Cook for 30 minutes, stirring occasionally.
- If the mixture looks watery, add a little cornstarch to thicken.
- Chill the pork mixture before using.
- Preheat oven and prepare phyllo sheets by brushing with melted butter.
- Place a small amount of the pork mixture on each sheet, top with a slice of Brie, and sprinkle with chopped walnuts and crumbled rosemary.
- Fold or roll the phyllo to enclose the filling, then brush with beaten egg and melted butter.
- Bake until golden and crispy, about 20-25 minutes.
Tips & Substitutions
To prevent phyllo sheets from drying out, keep them covered with a damp cloth while you work. You can substitute cream cheese for Brie if desired, and add herbs like thyme or tarragon for extra flavor. For a spicier kick, consider adding a pinch of crushed red pepper flakes to the filling. Make sure to brush each layer of phyllo well with melted butter for optimal crispiness.
Serving Suggestions
These delightful pastries are perfect as an appetizer or party snack. Serve them alongside a fresh salad or a dipping sauce like a sweet chili sauce for contrast. They also pair beautifully with a glass of white wine or can complement hearty dishes like Sticky Ribs or Cabbage And Tomato for a well-rounded meal.
Storage & Reheating
Leftover Brie and Walnut Filled Phyllo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. Avoid microwaving, as it can make the phyllo soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Brie And Walnut Filled Phyllo contains roughly 1404 calories, with 28g protein, 173g carbohydrates, and 80g fat. It is an excellent source of iron (191% of the Daily Value), dietary fiber (183% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 761mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these in advance?
Yes, you can prepare the filled phyllo pastries in advance and freeze them before baking. Just ensure they are tightly wrapped in plastic wrap and stored in an airtight container. When ready to serve, bake directly from frozen, adding a few extra minutes to the cooking time.
What can I use instead of ground pork?
If you're looking for an alternative to ground pork, ground turkey or chicken can work well in this recipe. For a vegetarian option, consider using a mix of sautéed mushrooms and lentils to achieve a similar texture while adding additional flavors.
How can I make these gluten-free?
To make this recipe gluten-free, substitute the phyllo dough with gluten-free pastry sheets or use rice paper wrappers. Ensure all other ingredients, including seasonings and the Brie cheese, are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).