Sunday, December 20, 2015

Cranberry Brie Cups

Fresh cranberries scream out "Holidays" whenever I see them, bringing me back to memories of Thanksgiving and Christmas. Wonderful as a jam, a sauce, or even in sangria, this versatile berry adds a tarty touch to every recipe and a colorful pop to every dish. This appetizer is a miniature version of a holiday favorite - baked brie wrapped in pastry dough. Savory, yet tart, these bite-sized pieces are wonderful as a pass-around party appetizer. 

Cranberry-Orange Brie Phyllo Cups 

Prep time: 20 minutes
Cook time: 15 minutes
Yield: 60 pieces

4 boxes (15 pc per box) of mini fillo shells (I use the Athens brand) 
1/2 lb brie
Cranberry Jam:
6 oz fresh (or frozen) cranberries
1/2 cup sugar
1/2 cup water
1/2 tsp orange zest

1/4 cup dry toasted pecans, chopped
1 tbsp granulated sugar

1. Add cranberries, sugar, and water to a small sauce pan. Bring to boil. Cook until all cranberries have popped. Lower heat to a simmer and continue cooking, stirring occasionally for an additional 5 minutes to thicken. Add orange zest and cook for an additional 1 minute. Remove from heat. 
2. In a small pan, add chopped pecan pieces and sugar. Heat on medium and stir continuously for 2-3 minutes to glaze and candy the nuts. 
3. Arrange phyllo cups on a baking sheet
4. Cut brie into 60 even pieces and place a piece in each phyllo cup
5. Divide cranberry jam evenly amongst the phyllo cups. (About 1/2 tsp per cup)
6. Bake at 350 degrees F for 15 minutes
7. Add a sprinkle of candied pecans on top of each cup

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