Brie Apple Almond Phyllo Cups Food

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.

BRIE, APPLE & ALMOND PHYLLO CUPS

Steps:

• Preheat your oven to 350 degrees.
• Place the phyllo cups onto a parchment lined baking sheet. Place a piece of brie and apple into each cup.
• Bake for about 6-8 minutes, until golden and the brie is all gooey and melted.
• Top the cups with some chopped almonds and a drizzle of honey.

POMEGRANATE-BRIE PHYLLO CUPS

Steps:

• Place 15 mini phyllo shells on a baking sheet and bake at 350 degrees F until toasted, 3 to 5 minutes. Fill each shell with 1/2 teaspoon fig jam, a 3/4-inch cube of brie and some chopped walnuts. Return to the oven until the cheese is bubbling, about 10 minutes. Top with pomegranate seeds.

PHYLLO-WRAPPED BRIE WITH ALMONDS

Steps:

• Preheat oven to 375 degrees F.
• Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter.
• Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter.
• Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving.

MINI BRIE AND APPLE QUICHES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
• Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
• Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

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.

APPLE BRIE BRAID WITH ALMONDS

Steps:

• Thaw dough in refrigerator 12 hours.
• Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds.
• Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85°), free from drafts 1 1/2 hours or until doubled in size.
• Preheat oven to 350°.
• Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350° for 30 minutes or until golden.