Directions
- 1Slice the phyllo into very thin strands, about 1/16th of an inch or so.
- 2Open up your brie bites and throw them in the freezer for 10 minutes.
- 3Divide your phyllo strands into a little mound, brush brie with butter and place in the center of each phyllo strand mound.
- 4Brush the top with butter and start wrapping it with the phyllo, brushing with more butter as needed. You can use plastic wrap to wrap it tightly. I like topping it with a few extra phyllo strands for texture.
- 5Bake at 425F for 15-18 minutes until golden.
- 6Drizzle with honey, pistachio, crushed red peppers, and chives.
Ingredients
- 8 oz phyllo
- 8 oz melted unsalted butter
- 12 brie bites
- to taste honey
- 0.25 cup crushed pistachios
- to taste crushed red peppers
- to taste chives
Equipment
knifepastry brushbaking sheetoven
Tips
- If you have leftover phyllo shreds, you can freeze them in a ziploc for later.
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