Brie, Apple and Walnut Phyllo Triangles

Servings: 40


8 sheets phyllo pastry
1/3 cup (75 mL) butter, melted

Filling:
1 tbsp (15 mL) butter
2 shallots (or 1 small onion), finely chopped
1/2 cup (125 mL) finely diced (unpeeled) green apple
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) chopped walnuts
8 oz (250 g) brie cheese, diced
2 tbsp (25 mL) chopped fresh parsley


Filling: In skillet, melt butter over medium heat; cook shallots, apple, salt and pepper until shallots are softened, about 4 minutes. Let cool.

In bowl, stir together chopped walnuts, Brie and parsley; add apple mixture, stirring to combine.

Place 1 sheet of the phyllo pastry on work surface, keeping remainder covered with damp tea towel to prevent drying out. Cut lengthwise into five 2-1/2-inch (6 cm) wide strips.
Brush each strip lightly with some of the butter. Spoon 1 tsp (5 mL) of the filling about 1/2-inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle. Continue folding triangle sideways and upward to end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.

Brush both sides of phyllo triangles lightly with butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)
Bake in single layer on rimmed baking sheet in 375°F (190°C) oven until golden, about 18 minutes.