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Baked Feta (or Brie) Phyllo

Ingredients

• 1-16 oz package phyllo
• 4-6 oz unsalted butter, melted, divided
• 3 oz pancetta, diced
• 10 sage leaves, chiffonade
• ¼ cup cranberries
• ¼ cup chopped pecans
• 1 tbsp chili crisp
• ⅓ cup raspberry preserves
• 3 tbsp chives, chopped
• 8 oz feta, slice lengthwise into long rectangles (sub for brie cheese)
• 10 tbsp Honey, ½-1 tbsp per bite, to taste

Directions

1. Preheat your oven to 400℉. Fold your phyllo in half lengthwise and then cut. Roll the half back up in the plastic it comes in and store for later use, this recipe makes 12 bites using half the package of phyllo
2. Brush some melted butter in between a couple of the phyllo sheets. I did some every 3 sheets or so. You will use the rest of the butter later. In a preheated pan, add the pancetta and let it render on medium-low heat. Once it is about halfway done, add in the sage and let it crisp in the pancetta fat. To a food processor, add cranberries, pecans, chili crisp and your sautéed pancetta and sage. Pulse a few times. Spread the jam onto the phyllo, then spread the cranberry pecan mixture and sprinkle some chives evenly over the phyllo dough. Add the feta rectangles at the edge of the phyllo sheets along the wider side of the sheets and roll it up really tightly, brushing some butter at the edges. See the video if you want to watch it done. Slice into 12 rounds with a sharp knife. Add ½ tbsp of butter to the bottom of a 12 muffin tin. Add the phyllo bites onto the muffin tin and add ½ tbsp butter on top of each one. Bake for 20-25 minutes or until golden. Drizzle each bite with ½-1 tbsp of honey and enjoy!