Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Ingredients
for 24 tartlets
- 3 tablespoons salted butter, melted, plus more for greasing
- 8 oz phyllo dough (225 g), thawed
- 6 oz brie cheese (170 g), rind removed, cubed
- 1 cup Fisher® Walnut Halves and Pieces (125 g)
- 1 asian pear, cored and very thinly sliced
- 2 tablespoons honey
- 2 tablespoons fresh thyme leaves
- ¼ cup pomegranate seeds (35 g)
Nutrition Info
- Calories 81
- Fat 6g
- Carbs 3g
- Fiber 17g
- Sugar 1g
- Protein 2g
Estimated values based on one serving size.
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Preparation
- 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!