Pear, Brie & Caramelized-Onion Phyllo Parcels

Ingredients

Pear-onion filling

• 1 medium onion (150 g), thinly sliced
• 2 tsp olive oil
• ¼ tsp fine salt
• 2 tbsp water, divided as needed
• 1 ripe but firm pear (180 g edible weight), peeled and cut into ¼-inch dice
• ½ tsp fresh thyme leaves
• 120 g brie, cut into 6 equal small pieces; edible rind left on

Phyllo and finish

• 6 thawed phyllo sheets, about 9 × 14 inches each
• 2 tbsp (28 g) unsalted butter, melted
• 1 tbsp balsamic glaze
• ½ tsp fresh thyme leaves, for finishing

Equipment

Air fryer, skillet, pastry brush, damp clean towel, spatula

Allergens and ingredient notes: Wheat, milk. Choose pasteurized brie if needed for the intended eater. Phyllo sizes vary; use strips close to the listed dimensions.

Step by step

1. Heat olive oil in a skillet over medium-low. Add onion and salt. Cook 25–30 minutes, stirring often, until soft and golden brown; add the listed water a little at a time if the pan starts sticking. Add pear and the filling thyme for the final 5 minutes, cooking until the pear is tender and the pan is dry. Spread on a plate and cool about 10 minutes.
2. Keep phyllo covered under a barely damp towel while working. Lay one sheet flat and brush lightly with melted butter. Place a second sheet over it and brush lightly again. Cut lengthwise into 2 strips, each about 4½ × 14 inches. Repeat with the other 4 sheets to make 6 double-layer strips. Reserve a little butter for the finished parcels.
3. Divide pear-onion filling into 6 equal portions. Place one portion and one brie piece near the lower end of each strip. Fold one corner over diagonally into a triangle, then keep folding up the strip in triangles, enclosing the filling. Brush the final flap to seal and brush the outside lightly with the remaining butter.
4. Preheat the air fryer to 350°F (175°C) according to its manual. Place 3 parcels seam-side down in a single layer with gaps. Air-fry 8–10 minutes, turning gently after 5 minutes if the underside needs color, until evenly golden, the pastry layers are cooked through, and the cheese inside is melted. Repeat for the other 3 parcels.
5. Rest 3 minutes so the filling is less fluid, then serve 2 parcels per person. Divide balsamic glaze and finishing thyme over the parcels just before serving.

The Devotti twist: Pear and onion are cooked dry before wrapping, giving the melting brie a sweet-savory partner without making the phyllo soggy.

Air-fryer setup and batch notes

Phyllo must be fully thawed according to its package. Keep exposed sheets covered, use cooled dry filling, and tuck every loose flap under the parcel so the fan cannot lift it toward the heating element. The caramelized filling is made on the stovetop.

Appliances vary: use the listed time as a starting range, check early, leave space for airflow, and follow your model’s manual for preheating and compatible cookware. Use the stated doneness cues and internal temperatures rather than time alone.

Make ahead and storage

Refrigerate cooked parcels within 2 hours and use within 2 days. Reheat in the air fryer at 325°F (165°C), checking early, until the centers reach 165°F (74°C). Add glaze after reheating. Pastry is crispest freshly cooked.