Phyllo Apricot Brie & Pistachio Roll

• temps total: 15 minutes

Ingrédients

6 sheets phyllo pastry

¼ cup olive oil

1/3 cup apricot jam

1/2 cup chopped pistachios (save 2 tbsp for garnish)

1/3 cup dried cranberries or raisins

3 oz diced brie cheese

Garnish

1 tbsp honey

2 tbsp remaining chopped pistachios

Instructions

Brush 6 sheets of defrosted phyllo pastry with olive oil.

Spread apricot jam over top phyllo sheet.

Sprinkle with dried cranberries and pistachio and diced brie cheese. Fold in sides and roll up.

Brush with oil and bake at 375 F for 15 minutes or until brown.

Drizzle honey over top and then top with remaining 2 tbsp pistachio. Slice and serve warm. Enjoy!