(WTNH) - Mother-daughter duo Betty Ann and Stephanie are back in the kitchen.
Pears and Brie in Phyllo
1 stick unsalted butter
1 cup finely chopped, peeled and cored ripe pears (Bartlett, D'Anjou, Comice)
1/4 teaspoon dried thyme
1/4 cup dried sweetened cherries, chopped
1 pound Brie wheel
4 sheets phyllo dough (18x14-inch)
1/2 cup sugared walnuts (recipe below)
sliced pears or crackers for serving
Melt butter and set aside to cool. Place 2 tablespoons melted butter in a small saute pan and add pears, thyme, and cherries. cover and cook until pears are soft. Set aside to cool.
meanwhile, slice Brie in half horizontally. Lay one sheet of phyllo out on the counter and brush with butter. Place second sheet of phyllo on top and brush with butter. Repeat with 3rd and 4th sheet, buttering each. Place half of the cooled pear mixture in center of phyllo and spread to the size of the brie. Sprinkle with 1/3 of the walnuts. Place one half of the Brie cut-side up on top of the pears and then spread the rest of the pear mixture on top. Sprinkle on half of the remaining nuts. Place the other half of the Brie cut-side down on top of the pear mixture. Trim the phyllo into a large circle, big enough to completely cover the Brie, bringing it up the sides and over the top, pleating the extra as you go. Butter everything to make it stick. Brush the tope and sides with butter, then carefully turn it over onto a silpat lined tray. Butter everything well again. Wrap well and chill until needed.
To serve: Preheat over to 400F. Bake Brie for 15 to 20 minutes until pastry is golden. Sprinkle remaining nuts on top and serve with sliced pears (best) or crackers.
Sugared walnuts: melt 2 tablespoon butter in a small saute pan and add 2 tablespoons sugar and 1 cup walnuts. Cook over medium heat until nuts are toasted and sugar is golden. Pour onto a sheet of foil and let cool. When cold, chop coarsely.
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