Light Brie and Cranberry Cups
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
12
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Cuisine
American
Light Brie and Cranberry Cups
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These Easy Brie and Cranberry cups are ready in 20 minutes and make a great appetizer to entertain guests at your holiday parties.
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Ingredients
- 3 heets phyllo pastry
- 120 g Brie cheese finely chopped
- aromatic herbs I used lemon balm, fresh; handful
- ½ cup cranberry sauce freshly made or store-bought
For the fresh cranberry sauce:
- 200 g Cranberry fresh
- 2 tablespoon sugar or to taste( I used demerara sugar)
- 50 ml orange juice fresh
- 50 ml water
Instructions
For the Cranberry sauce:
- In a medium saucepan, combine orange juice, sugar and water over medium heat.
- Cook, stirring occasionally until the sugar has dissolved.
- Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 7 minutes. Remove from the heat and set aside until ready to serve.
For the Brie and Cranberry cups:
- Preheat the oven to 190 C/200 F.
- Roll out the 3 phyllo sheets one above the other. With the help of a cookie cutter, form small circles, trying to work quickly so that the phyllo pastry doesn't dry out.
- Arrange three rounds on each mould of a mini muffin tin brushed with olive oil.
- Bake for about 5 minutes, until the cups are slightly crisp and golden brown.
- Remove the cups from the oven and arrange some chopped brie cheese in each cup. Dollop a scant spoonful of cranberry sauce on each one.
- Top with fresh aromatic chopped herbs and serve.
Notes
- I used a 3 inch cookie cutter to make 12 mini phyllo cups.If you're using frozen phyllo pastry, make sure to defrost it in the fridge the night before.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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