Baked Brie Cups
By America's Test KitchenPublished on July 28, 2011
Yield
Makes 30 pieces
Ingredients
⅓ cup red currant jelly 2 (2.1-ounce) boxes frozen mini filo cups 1 (8-ounce) wheel firm Brie, rind trimmed, cheese cut into ½-inch cubes¼ cup coarsely chopped smokehouse almonds
Before You Begin
Make-Ahead Note: The filled cups will keep up to 2 days in the refrigerator or 1 month in the freezer. If frozen, defrost for 20 minutes before baking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spoon 1/2 teaspoon jelly into each filo cup. Place 1 piece of Brie in each cup and sprinkle with 1/4 teaspoon almonds. Place filo cups on parchment-lined baking sheet. Bake until cheese is melted and jelly is bubbly, about 15 minutes. Cool slightly and serve warm.
Yield
Makes 30 piecesIngredients
⅓ cup red currant jelly
2 (2.1-ounce) boxes frozen mini filo cups
1 (8-ounce) wheel firm Brie, rind trimmed, cheese cut into ½-inch cubes
¼ cup coarsely chopped smokehouse almonds
Ingredients
⅓ cup red currant jelly
2 (2.1-ounce) boxes frozen mini filo cups
1 (8-ounce) wheel firm Brie, rind trimmed, cheese cut into ½-inch cubes
¼ cup coarsely chopped smokehouse almonds
Ingredients
⅓ cup red currant jelly
2 (2.1-ounce) boxes frozen mini filo cups
1 (8-ounce) wheel firm Brie, rind trimmed, cheese cut into ½-inch cubes
¼ cup coarsely chopped smokehouse almonds
Why This Recipe Works
This Baked Brie Cups recipe takes the concept of baked Brie and re-imagines it in the miniature as bite-size hors d’oeuvres. Rather than puff pastry, we used frozen phyllo pastry cups from the freezer section. We added currant jelly, small cubes of Brie, and smoked almonds to each cup.
Before You Begin
Make-Ahead Note: The filled cups will keep up to 2 days in the refrigerator or 1 month in the freezer. If frozen, defrost for 20 minutes before baking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spoon 1/2 teaspoon jelly into each filo cup. Place 1 piece of Brie in each cup and sprinkle with 1/4 teaspoon almonds. Place filo cups on parchment-lined baking sheet. Bake until cheese is melted and jelly is bubbly, about 15 minutes. Cool slightly and serve warm.
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