Baked Brie Phyllo Tarts Recipes

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

BAKED BRIE PHYLLO TARTS

Steps:

• Directions Seed and mince the jalapenos. Combine sugar, water, cranberries and ½ of the minced jalapenos in a saucepan over medium high heat. Boil for 10 minutes, stirring occasionally. Allow to cool, then refrigerate until serving. To serve, preheat oven to 350. Pulse the brie, including the rind, in a food processor until well mixed. Scoop 2 tsp. brie into each phyllo shell and set on a baking sheet. Top with one 2 tsp. cranberry sauce, sprinkle with additional minced jalapenos. Bake for 5 minutes, or just enough to warm the brie. Serve

BRIE PHYLLO CUPS

Steps:

• Preheat oven to 325°. Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake 5 minutes or until cheese is melted.

BRIE-LEEK TARTLETS

Steps:

• In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.

RASPBERRY-BRIE TARTS

Steps:

• Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each phyllo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
• Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
• Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.

BAKED BRIE WITH PHYLLO, HOT HONEY, AND ANCHOVIES

Steps:

• Heat the oven to 425°F. In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.
• On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the center and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.
• Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the center of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the center on top where the Brie is uncovered, and that's okay.
• Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.
• Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.

BAKED BRIE AND RED PEPPER JELLY WRAPPED IN PHYLLO PASTRY

Steps:

• Preheat oven to 350 degrees.
• Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
• (This is much easier to do if Brie is nicely chilled first).
• Spread red pepper jelly on bottom half of Brie and then replace top half of brie and set aside.
• Using a pastry brush, brush butter on first sheet of phyllo, place a second sheet on top at roughly a 30 degree angle, brush with butter, place third sheet on top at roughly a 30 degree angle from the first, brush with butter and continue until all sheets have been used.
• (The reason for placing the sheets on angles is that you'll end up with a larger surface which makes for easier wrapping and it also gives you a more interesting presentation as you bring all the sheets together).
• Place Brie in centre of phyllo and gently pull all the sheets up and over the Brie, twisting closed at the top.
• Arrange the sheets in the"twist" in various directions.
• Brush entire package with melted butter.
• Bake for 30-35 minutes.
• Set aside for 5-10 minutes before serving.
• Serve with crackers or thinly sliced baguette.

BRIE AND SAFFRON PHYLLO TARTLETS

Steps:

• Preheat oven to 350°F.
• On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Top with a third phyllo sheet and cut stacked phyllo lengthwise into 4 strips and crosswise into 6 strips to make twenty-four 3-inch squares. With scissors cut off corners of squares to form octagons and cover with plastic wrap.
• Line each mini-muffin cup with 1 phyllo octagon, letting edges curl naturally, and bake in middle of oven until golden brown, about 10 minutes. Carefully transfer shells in cups to racks to cool completely. Make 24 more octagons with remaining 3 phyllo sheets and butter in same manner, Shells may be made 1 week ahead and kept in cups, wrapped in plastic wrap, at room temperature, or 1 month ahead and frozen.
• In a small saucepan simmer cream with saffron until reduced to about 3/4 cup and cool slightly. Whisk in yolks and season with salt and pepper. Divide Brie among shells and spoon 2 teaspoons saffron cream into each shell. Bake tartlets in 2 batches in middle of oven about 8 minutes, or until filling is puffed. Cool tartlets in cups on racks 5 minutes and carefully lift out onto racks to cool completely. Serve tartlets warm or at room temperature.

WARM BRIE AND PEAR TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.