PHYLLO PURSES WITH BRIE, PISTACHIOS & APRICOTS
Steps:
- Cook apricot nectar and rum in medium saucepan over medium heat until the mixture has reduced to 1/4 cup. Remove from heat and reserve. Preheat oven to 350 Toss pistachios with 2 tablespoons of melted butter and the salt. Transfre to a baking dish and lightly brown in the oven for 5 minutes. Remove and let cool. Increase oven temperature to 425 Remove the phyllo from the package, unroll it onto a work surface and cover it with a large sheet of plastic wrap. Cover plastic wrap with a damp towel to weight it down and keep it from drying out. Cut 4 or 5 sheets of the pastry at a time into 5 inch squares, returning it under the plastic wrap quickly. You will need 32 squares. Working quickly, lay 8 squares of phylo separately. Brush each with melted butter and place another sheet of phyllo on top of each, offsetting them so that each piece has 8 points. Retreat with the rest of the phyllo so that each piece has 4 buttered layers. Transfer the phyllo to 2 parchment lined baking sheets. Add a piece of Brie to the center of each phyllo stack. Top with a few pieces of dried apricot and a light scatteing of toasted pistachios, reserving about half for garnish. Add about 1/2 teaspoon of apricot preserves to the top of each. Gather the sides of the phyllo up to enclose the cheese mixture and twist so that the package stays closed. Brush the outside of each package with butter and bake until browned and the cheese inside has melted. 15 to 20 minutes. Reheat the reduced apricot nectar and drizzle it over 4 heated plates. Place 2 Brie packages on top of the sauce and garnish with a scattering of pistachios. Serve hot.
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