Here's a perfect little crispy, luscious bite to serve with cocktails or a glass of Prosecco before dinner.

Makes about 1 dozen

Peel and dice 

1 large apple

Add the apples to a saute pan along with

2 tbsp butter

pinch salt

1/4 tsp five spice powder

juice of half a lemon

Toss together over medium heat until the apples begin to soften but are still firm. Add:

1/2 cup chopped dry figs

Cook only for a minute or two more, remove from heat and allow to cool thoroughly.

1/2 cup melted butter
1/2 pkg frozen phyllo pastry
6-8 ounces brie cheese

Cut the pastry sheets into about 4x6 rectangles. Use four of these per hors d'ouevre. Lay one sheet of phyllo flat, brush with a little butter and repeat until you have a stack of 4 layers. Place a tablespoon of the fig apple mixture along with a small square of cheese at the center of short side of the rectangle, near the edge. Fold the sides in toward the middle, meeting almost at the center, almost covering the filling, then roll up like a spring roll. Place the bundles, seem side down on a parchment lined baking sheet. Bake at 350 degrees F for about 15 minutes or until they are evenly golden brown. Cool for a few minutes before serving.