Pecan And Brie Phyllo Cups Recipes

BRIE CUPS

Brie Cups image

If you are looking for a quick, easy, delicious appetizer, this is for you. I've served them many times and my friends always gobble them up. Even cheese haters love this. You can find the phyllo cups in the freezer section.

Provided by EHS

Categories Appetizers and Snacks Cheese Baked Brie Recipes

Time 17m

Yield 15

Number Of Ingredients 3

Ingredients

1 (8 ounce) wedge Brie cheese, rind removed, cut into 1-inch pieces
15 frozen phyllo tart cups
½ cup raspberry preserves, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.
Bake in the preheated oven until Brie is melted, about 7 minutes.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 17.4 g, Cholesterol 15.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 187 mg, Sugar 6.9 g

BRIE PHYLLO CUPS

Brie Phyllo Cups image

Mini phyllo shells from the freezer section hurry along these elegant cups. They look fancy and taste delicious but are a snap to put together for a special occasion.-Brenda Little, Boise, Idaho

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 15 appetizers.

Number Of Ingredients 4

Ingredients

1 package (1.9 ounces) frozen miniature phyllo tart shells
3 tablespoons crushed gingersnaps
6 ounces Brie cheese, rind removed, cubed
1/4 cup spreadable fruit of your choice

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.

Nutrition Facts : Calories 83 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 100mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

ONE-BITE BAKED BRIE WITH GRAPE-PECAN COMPOTE

One-Bite Baked Brie with Grape-Pecan Compote image

Baked Brie wrapped in phyllo is a perennial party favorite because of the perfect combination of gooey-good baked cheese and crisp, buttery pastry. We've taken it modern and mini, baking the Brie in individual phyllo cups (easier than working with sheets of phyllo) and adding a compote made with toasted pecans and red grapes roasted to intensify their flavor.

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 cups small red grapes
1 tablespoon vegetable oil
1/4 cup pecans
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
Kosher salt
One 8-ounce wheel Brie
Two 1.9-ounce packages mini phyllo shells (about 30)
Coarsely ground black pepper

Steps:

Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.
Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop.
Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.)
Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.

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