Raspberry Brie Phyllo Cups Recipes

BRIE CUPS

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.

RASPBERRY BRIE PHYLLO CUPS

Steps:

• Preheat oven to 350F. Place tart shells on a baking sheet. Remove rind from brie and cut in cubes.
• Place a piece of brie cheese in each cup.
• Bake for 5-7 minutes or until the cheese is melty and golden brown.
• Remove from the oven and add a little over a teaspoon of raspberry jam.
• Garnish with sliced/toasted almonds. Best served warm!

RASPBERRY PHYLLO CUPS WITH BRIE

Steps:

• to make the phyllo cups, place 1 sheet phyllo on a work surface and brush with melted butter. Top with another sheet and brush with butter. Repeat wit the remaining 2 sheets. Using a 3 inch round metal cookie cutter (or other cylinder), cut layered phyllo into 18 circles. If dough sticks, run a shar knife around the cutter. Lighly butter 2 mini muffin tins. Place 1 phyllo circle into 18 of teh muffin cups and press gently with your fingertips to fit snugly. Preheat oven to 350F and bake for 15 to 20 minutes, or until phyllo is browned and has a nutty aroma. Leaving phyllo cups in muffin tins, place a tiny dollop of raspberry preserves (just a dot) into each. top each with a square of brie. Preheat oven to 350F. Place 2 fresh raspberries in each and bake for 10 minutes, or until brie is melted and bubbly. Serve immediately. Makes 18

PHYLLO-WRAPPED RASPBERRY BRIE

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper or coat with cooking spray.
• Combine raspberry jam. dijon, red pepper flakes and rosemary in a microwave safe bowl. Microwave for approximately 1 minute on high.
• Melt butter. Save 1 tablespoon for the end to coat.
• Place a phyllo sheet on parchment paper and brush lightly with butter. Repeat this step until all 12 sheets are layered and brushed with butter.
• Trim and discard the top rind of brie. Place in the center of the phyllo sheets. Spread jam mixture and slithered almond on top.
• Bring corners of the phyllo up and over the brie. The top center of the brie wheel should not be covered with phyllo sheets. Use remaining butter on phyllo if need.
• Bake 25-30 minutes until pastry is golden brown.
• Let stand 20-30 minutes before serving.
• Serve with favorite crackers, pears are delicious, or baguette slices.
• I have also made this recipe in a cast iron skillet on the grill. Spray the cast iron skillet with cooking spray. Place the phyllo sheets in skillet. Place the brie wheel in the center and top with jam mixture and slithered almonds. I would put it on the top rack of the grill to let it cook slowly. If you want it quickly, place on lower rack but you have to keep a close eye on it. I hope you enjoy this recipe as much as we do.
• * Substitue: instead of raspberry jam you can mix together some peach and apricot jam with the same dijon and rosemary.

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.

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.

RASPBERRY BRIE BITES

Steps:

• Preheat oven to 350°F.
• Cut brie into 3/4 inch cubes and gently press one cube into each mini phyllo cup.
• Top each cup with a dollop of jam.
• Bake for 15 to 20 minutes.

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!