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 88
Fat 6g
Carbs 5g
Fiber 17g
Sugar 3g
Protein 2g
How to Make It
1. Step
Preheat the oven to 375°F (190°C). Brush a 24-cup mini muffin tin with melted butter.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
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.
