Brie and Pear Filo Crinkle Pie

Ingredients

• 500 g filo pastry (1 pack)
• 350 g Brie cheese (Source gives 300–400 g)
• 1 pears (1 large or 2 small pears; approximately 230 g edible fruit)
• 120 g butter (Melted)
• 200 g cream (18–20% fat)
• 2.5 eggs (Source gives 2–3 eggs)
• salt (To taste)
• black pepper (To taste; listed by the source as pepper)
• honey (For lightly drizzling individual slices, if desired)
• fresh thyme leaves (For sprinkling)

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Fold each sheet of filo pastry into an accordion shape. You may fold two sheets at a time. Arrange the folded pastry in a baking tray or baking dish.

3. 3

   Once all the pastry sheets are arranged in the tray, pour the melted butter evenly over the top.

4. 4

   Slice the Brie and pears thinly so the pieces can fit between the folds of pastry.

5. 5

   Alternate slices of Brie and pear, placing them between the pastry folds and distributing them evenly across the entire pie.

6. 6

   Beat the eggs, then mix them with the cream. Season the mixture with salt and pepper to taste.

7. 7

   Pour the egg-and-cream mixture evenly over the pastry so the filo is well soaked.

8. 8

   Reduce the oven temperature to 180°C and bake the pie for 40 minutes, or until the egg-and-cream mixture is fully set and the pastry is golden.

9. 9

   Remove the pie from the oven and allow it to cool slightly.

10. 10

    Sprinkle the pie with fresh thyme leaves.

11. 11

    Before serving, lightly drizzle individual slices with honey, if desired.

Notes

The source specifies preheating to 200°C, then baking at 180°C, but does not explicitly state when to lower the temperature; lower it immediately before placing the pie in the oven. Quantities for Brie, pears, eggs, salt, pepper, honey, and thyme are ranges or to taste.

Nutrition per serving

• main
• baked
• vegetarian
• sweet-savory
• European
• Brie
• pear
• filo pastry