Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Line a baking sheet with parchment paper or foil; set aside.
In a small saucepan, combine pears, apple juice (or water), maple syrup and, if desired, snipped thyme. Bring to a boil; reduce heat. Simmer, uncovered, for about 5 minutes or until pears are tender. Drain pears; discard liquid. Return pears to the pan. Add walnuts (or almonds) and dried cherries to the pan. Add brown sugar and apple pie spice; toss gently until mixed. Set aside.
Unroll phyllo dough. Stack five phyllo sheets on a work surface, brushing each sheet lightly with some of the melted butter before topping with the next. Cut phyllo stack lengthwise in half and crosswise in thirds to form 6 squares total.
Place a slice of Brie near the bottom edge of a phyllo square. Spoon a rounded tablespoon of filling on top. Fold bottom edge over filling; fold in sides. Roll up around filling. Place on the prepared baking sheet. Repeat with remaining phyllo squares, Brie and filling. Brush tops with some of the remaining melted butter. Repeat with remaining phyllo sheets, melted butter and pear mixture to form two more stacks.
Bake for 13 to 15 minutes or until rolls are golden. (Rolls may leak slightly during baking.) Cool on a wire rack. Serve slightly warm. If desired, garnish with fresh thyme.