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Phyllo Purses with Brie, Pistachios and Apricots

Phyllo Purses with Brie, Pistachios and Apricots Recipe

  • 1 cup apricot nectar
  • ¼ cup white rum
  • ½ cup chopped natural (green) pistachios
  • ½ cup (1 stick) plus 2 tablespoons unsalted butter, melted, divided
  • ¼ teaspoon salt
  • About 8 sheets phyllo pastry, thawed in the refrigerator for 12 hours if frozen
  • 4 ounces Brie, cut into 8 square pieces
  • 1/3 cup dried apricots, snipped into quarters with kitchen shears
  • 4 teaspoons apricot preserves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 655kcal (33%)
Total Fat 46g (71%)
Saturated Fat 25g (123%)
Cholesterol 105mg (35%)
Total Carbohydrate 44g
Dietary Fiber 3g
Sugars 18g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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