Brie and Pistachio «Candy»
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 3 shallots, finely chopped
- 2 tbsp butter
- 2 sheets phyllo dough
- 1/4 cup (55 g) butter, melted
- 1/4 cup (35 g) shelled pistachios, crushed
- 2 oz (55 g) Brie cheese, rind removed, diced
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a small saucepan over medium heat, soften the shallots in the butter. Remove from the heat.
- On a work surface, place a sheet of phyllo dough and brush it with melted butter. Sprinkle with the pistachios and cover with the second sheet of dough. Cut into twelve 4-inch (10 cm) squares.
- At the centre of each square, place a piece of cheese and 1 tsp (5 ml) of shallots. Wrap the square onto itself and pinch the dough on both sides of the cheese into the shape of a wrapped candy. Place on the baking sheet. Brush with the remaining butter.
- Bake for 15 minutes. Serve warm.
Featured in the book Ma cuisine week-end Book (French Version)