Brie is one of the key players in this recipe. Use a good quality Brie. Usually I like to use a triple cream Brie when it's available in my local market. Camembert would be a fine substitute.
The off-white rind is edible, but for this recipe, we are going to remove it. We're interested in that yummy, creamy center.
Phyllo Cups with Brie, Preserves, and Pecans
To make 15 cups
1 package (15 count) pre-baked phyllo cups
5 oz. Brie, rind removed and cut into ½” cubes
1/2 -3/4 cup preserves—cranberry, sour cherry, lignonberry
15 Pecan halves (unbroken)
Instructions: Place a small bit of preserves in bottom of phyllo cups. Add a cube of Brie, top with pecan.
Bake for 8 minutes in a 425 degree oven. Serve immediately.
______________________________________________________________________________ How-To Pictures and Directions:
Remove the rind on all sides. (I save it for my husband because he loves it.)
Cut the Brie into 1/2 Tbsp. size. Set aside until ready to use. For this recipe you need 15 cubes of Brie--roughly 5 oz. before trimming off the rind.
I like to purchase ready-made mini phyllo cups. These are Athens brand that I purchased in my local supermarket. They come in packages of 15. I line my cookie sheets with Silpat or parchment. It's a good idea to do so in case the cups overflow during baking.
For the preserves, I like to use Lingonberry Jam. (I think it's my Norweigan ancestry.) You could use sour cherry or any thick, fruity jam. Apricot would be nice, too.
Squish the Brie cubes a bit between your fingers and place them on top of the preserves.
Top with an unbroken, raw pecan half.
Preheat your oven to 425 degrees F.
Bake the cups for about 8 minutes. The jam will start to bubble and the cheese will be melted; the nuts will have started to brown.
Let them cool slightly and serve immediately.
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