Ingredients
Scale
- 24 pre-baked mini phyllo shells (usually found in the freezer aisle)
- 8 oz wheel of high-quality Brie cheese
- 1/2 cup sweet cranberry preserves or whole berry cranberry sauce
- 1/4 cup chopped walnuts or pecans (optional for crunch)
- 2 sprigs fresh rosemary, finely chopped for garnish
- Honey for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure an easy cleanup. Remove the Brie from the refrigerator while it is still cold. Cold cheese is much easier to slice into clean cubes. Cut the Brie into small 1/2-inch pieces. You do not need to remove the white rind, as it is completely edible and helps the cheese maintain its shape while melting.
- Arrange the mini phyllo shells in rows on your prepared baking sheet. Place one cube of Brie into the center of each shell. Top the cheese with a generous teaspoon of cranberry preserves. If you are using chopped walnuts or pecans, sprinkle a small amount over the top of the preserves now so they toast slightly in the oven.
- Slide the baking sheet into the center rack of the oven. Bake for 10 to 12 minutes. You want the cheese to be completely melted and bubbling, and the edges of the phyllo shells to turn a deep, golden brown. Keep a close eye on them during the last two minutes to prevent the pastry from burning.
- Remove the tray from the oven and let the bites cool for about 3 minutes so the cheese sets slightly. While they are still warm, garnish each bite with a tiny pinch of fresh rosemary or a light drizzle of honey. Transfer them to a festive serving platter and serve them immediately while the center is still warm and gooey.
- Cook Time: 27 minutes