For the filling:

1. Combine the diced brie cheese, chopped walnuts, chopped scallions, chopped dried apricots, honey, ground cinnamon, fresh lemon juice and lemon zest in a medium sized bowl and mix together.

Phyllo Triangles:

1. Unroll and cover the phyllo pastry sheets with a damp towel to prevent drying out.
2. Brush phyllo dough with melted butter, then top with another sheet of phyllo dough and brush with melted butter; repeat this process one more time until you have brushed three sheets of phyllo dough. *Note: depending on the thickness of the phyllo you are using you may only need two sheets.
3. To make the triangles, use a pizza wheel or knife to slice the phyllo sheet horizontally or lengthwise into 6 strips. Place 1 teaspoon of filling about 1 inch from the edge of the sliced phyllo strip. Fold the corner of the phyllo diagonally across to opposite edge to form a triangle. Continue to fold into a triangle. Here is an easy video tutoria on how to fold phyllo triangles.
4. Finally, brush each triangle with butter and place on the prepared baking sheets.
5. Bake at 350 degrees F. for about 15 minutes or until the triangles are slightly golden and the cheese is bubbling at the corners. Remove immediately from the baking sheet and onto a serving tray. Any leftover triangles reheat beautifully in a toaster oven.

For the dip:

1. Combine all of the ingredients for the sour cream dip in a medium sized bowl and stir together until well incorporated.
2. Refrigerate until ready to use.
3. This dip is a wonderful compliment to many other dishes as well so enjoy!