I’ll warn you- these are a pain in the ass to make. The bite size is fun though, and eliminated any urge to put the brie on top of bread. I did base this off an old recipe of mine (also a staple at my holiday get-togethers), so if you want something a bit easier just leave the brie whole, top it with the fruit and wrap the whole thing in brie. Cooking time will be abut the same.
1 pat butter
3 pears, diced finely
1/2 pint raspberries
1/4 c. brown sugar
1 wheel brie, chilled
1 pkg phyllo dough
Melt the butter in a pan. Add the pears and sugar and cook until soft. Stir in the berries and remove from heat.
As best as you can, cut the brie into about 1″ cubes (this will be easiest if it’s chilled).
Working quickly so the dough doesn’t dry out, layer 3 sheets of phyllo (spray each sheet with oil). Cut them into 3 long strips.
Put one cheese cube and a little of the fruit mixture on the bottom left of each strip. Fold it up into a triangle, flag-style. Repeat until you run out of filling. I got a little over 30 puffs.
Place on a greased baking sheet (don’t let them tough each other or they’ll stick together). Bake at 350 for 20 minutes.