If there is anything in the world that I absolutely love, it’s great food and wine. Some of my fondest memories are with friends and family sharing a great bottle of wine and a simple cheese platter or dishes to pass. The art of food and wine pairings is one that I’m slowly trying to master since so much of my life revolves around wine. It can be really intimidating, but a quick google search and reading the tasting notes on the bottle get you halfway there already. The rest is acquired over time with drinking more wine and experimenting – not a bad deal ;-)
For our Pink Party, I was on the hunt for some great simple recipes that would pair well with Chardonnay and this was was such a winner. The combination of brie, candied walnuts and figs all wrapped up in buttery, flaky phyllo dough was so delicious with a well balanced Chardonnay (lightly oaked with a slightly sweet/caramel finish). I’m dying for an excuse to make these again. Enjoy!
Prep: 20 minutes
1 package phyllo dough sheets (available in the dessert freezer aisle)
4 tablespoons butter (melted)
1 – 10-14 oz. wheel of brie cheese (cut into 12 wedges)
Fig spread (available in this set)
Walnuts (I use Fresh Gourmet Glazed Walnuts)
1. Allow phyllo dough to thaw for time designated on the package and preheat oven to 350 degrees.
2. Place 1 sheet of phyllo dough on wax paper and brush with melted butter. Layer another piece of phyllo dough on top and repeat until you have 6 layers.
3. Cut the phyllo dough into 12 sections.
4. Butter the bottoms and sides of each well of a cupcake pan and place each section of 6 layers of phyllo dough into individual wells. You need to have enough phyllo to wrap around the contents and close on the top so it’s sometimes easier to save one of the 6 layers for covering the top.
5. Place one wedge of brie into the bottom of each cup and layer 3 tablespoons of fig spread and 1 tablespoon of walnuts into each cup. You should use all of your fig spread so if you have extra, add it to your pastries. If you prefer to remove the rind from the brie, do that at this time.
6. Close each cup and brush the tops with melted butter.
7. Place on bottom rack of oven and bake for 10-15 minutes or until phyllo is slightly browned and crispy.
8. Remove from oven and allow to cool for 5 minutes. Gently scoop each cup out being careful not to tear the layers and place on serving dish. Serve while warm with ONEHOPE Chardonnay – DELICIOUS!
Recipe inspired by this.