Mini Phyllo Cranberry Shells Recipes

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CRANBERRY-CHEESE BITES



Cranberry-Cheese Bites image

Impress your guests with this easy appetizer, served in mini phyllo cups and topped with toasted pecans and rosemary.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 30

Number Of Ingredients 10

1 cup fresh or frozen (thawed) cranberries
1 jar (10.5 oz) red pepper jelly
1/4 cup sugar
1/4 cup water
1/4 teaspoon crushed red pepper flakes
1 teaspoon chopped fresh rosemary leaves
30 pecan halves (about 1/2 cup)
2 packages (2.1 oz each) frozen mini phyllo shells, thawed
1 package (8 oz) Camembert cheese, cut into 1/2-inch cubes
Additional fresh rosemary leaves, if desired

Steps:

  • In large saucepan, heat cranberries, jelly, sugar, water and pepper flakes to boiling over medium-high heat, stirring often. Reduce heat; simmer 10 to 15 minutes, stirring often, until cranberry skins begin to split and mixture begins to thicken. Remove from heat; stir in chopped rosemary. Cool completely, about 45 minutes.
  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • Increase oven temperature to 375°F. Spray cookie sheet with cooking spray. Place phyllo shells on cookie sheet; place 1 cheese cube in each shell. Bake 5 minutes or until cheese is melted. Top with 1/2 teaspoon cranberry mixture, 1 toasted pecan half and 1 rosemary leaf. Serve immediately.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg

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