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1
Cook the apricot nectar and rum in a medium saucepan over medium heat until the mixture has reduced to 1/4 cup.
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2
Remove from the heat and reserve.
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3
Preheat the oven to 350F.
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4
Toss the pistachios with 2 tablespoons of the melted butter and the salt.
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5
Transfer the nuts to a baking sheet and lightly brown in the oven for about 5 minutes.
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6
Remove from the oven and let cool.
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7
Increase the oven temperature to 425F.
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8
Remove the phyllo from the package, unroll it onto a work surface, and immediately cover it with a large sheet of plastic wrap.
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9
Cover the plastic wrap with a damp towel to weigh it down and keep the pastry from drying out.
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10
Cut 4 or 5 sheets of the pastry at a time into 5-inch squares, returning it under the plastic wrap quickly.
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11
You will need 32 of these squares.
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12
Working quickly so that the phyllo doesnt dry out, layout 8 squares of phyllo separately.
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13
Brush each with melted butter and place another sheet of phyllo on top of each, offsetting them so that each piece has 8 points.
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14
Repeat with the rest of the phyllo so that each piece has 4 buttered layers.
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15
Transfer the phyllo to 2 parchment-lined baking sheets.
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16
Add a piece of Brie to the center of each phyllo stack.
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17
Top with a few pieces of dried apricot and a light scattering of the toasted pistachios, reserving about half for garnish.
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18
Add about 1/2 teaspoon of apricot preserves to the top of each.
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19
Gather the sides of the phyllo up to enclose the cheese mixture, and twist so that the package stays closed.
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20
Brush the outside of each package with butter and bake until browned and the cheese inside has melted, 15 to 20 minutes.
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21
Reheat the reduced apricot nectar and drizzle it over 4 heated plates.
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22
Place 2 Brie packages on top of the sauce and garnish with a scattering of the remaining pistachios.
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23
Serve hot.
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24
Variations: Substitute Gorgonzola for the Brie.
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25
dried figs for the apricots, toasted walnuts for the pistachios, and cider for the apricot nectar.
