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Ingredients
- 1 Brie wedge cut into 12 one-inch cubes
- 1 Package phyllo dough
- 1/2 cup Toasted pistachios
- 1/2 cup honey
- Melted butter for brushing
Method
- Unwrap the phyllo dough and lay one sheet on a counter or cook surface. Brush sheet with melted butter, layer another phyllo sheet on top and brush with butter. Repeat twice to make a stack of four sheets.
- Cut the phyllo dough stack in half, width wise, and place one brie cube on each section.
- Top brie with about 1 tsp. pistachios and drizzle with honey.
- Gather the edges of the phyllo dough to create a pouch around the cheese. Slightly twist the dough at the top to secure being careful not to rip anything.
- Repeat the steps with the remaining sheets until all of the cheese is used.
- Bake according to the package watching closely so the tops do not burn.
