Brie and Pear Pockets
Ingredients
- 15 sheets phyllo dough defrosted, covered with a dish towel and topped with a damp dish towel
- 6 tablespoons butter divided
- 2 firm ripe pears, peeled, cored and cut into a very small dice
- 1 shallot minced
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 1/4 wheel brie or camembert cheese
- 5 very thin slices prosciutto each divided into 3 pieces (total of 15)
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