Cranberry Pecan Brie Phyllo Bites
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 15 mini phyllo pastry shells (one box)
- 6 ounces Brie cheese
- 1/3 cup whole berry cranberry sauce
- 1/4 cup chopped pecans
- Fresh rosemary sprigs for garnish (optional)
- Honey for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to ensure easy cleanup and to prevent any cheese that might bubble over from sticking to the pan.
- Remove the Brie from the refrigerator. It is easier to cut when it is cold. You can choose to leave the white rind on or trim it off. Cut the cheese into 15 small cubes, approximately 1/2 inch in size, so they fit comfortably inside the shells.
- Arrange the mini phyllo shells on the prepared baking sheet. Place one cube of Brie into each shell. Top each cube of cheese with a generous teaspoon of whole berry cranberry sauce and a sprinkle of chopped pecans.
- Place the baking sheet in the oven and bake for 8 to 10 minutes. The cheese should be melted and bubbly, and the edges of the phyllo shells should be a light golden brown.
- Remove the tray from the oven. While still warm, garnish each bite with a tiny piece of fresh rosemary if you want a fragrant, herbal note. For extra sweetness, add a very light drizzle of honey over the top. Serve immediately.