I first made these when I catered a wedding reception two years ago. The groom’s mother had tasted something similar at a farmer’s market and asked me to recreate it. This is what I came up with. Time and time again, it has become a favorite of many.
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.
Place a small amount of preserves in the bottom of each phyllo cup. I would estimate the amount to be near 1/2 to 1 tsp. Enough to cover the bottom, but not enough to fill the whole cup.
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.
Let them cool slightly and serve immediately.
oh thank you!
perfect recipe. i have a bunch of those phyllo cups sitting in my freezer and i had no idea what to do with them.
p.s. will you be sharing recipes from the baby shower? i hope so!
Thanks. Now I’m starving and potato chips aren’t going to cut it. :)
The food you prepared for the shower looks and sounds amazing.
This sounds absolutely delicious. I am going to have try this out sometime.
Caroline–Yes! It’s taking me forever to do it. This recipe is actually one from the shower. Everyone that went keeps talking about these. They seem so fancy, but they are SO easy.
Nikki–I’ll make you some very soon.
Jess–they are pretty awesome.
I loved them Lindsey!
wow! this looks like a lot of work. i don’t think i’m up for the job. if i just buy the stuff, can you make it for me?
Oh my mouth is watering now.
Yum! Thank you!
These look amazing. I have all the ingredients so I think I’m going to make them, even though I have no special occasion.
These look wonderful! I’m excited to make them.
yuuuuuum. yum. i want them. this is a fabulous idea. next time i host something i am definitely trying these.
Hi there, I have enjoyed reading through your recipes!
This one looks really good – great instructions, must remember these for Christmas.
These look like a great little appetizer! I’m a big fan of fruit and Brie, and I bet the pecan is pulls it all together nicely. I have a fabulous orange fig jam that would work perfectly. Thanks for the inspiration!
oooh looks incredible. can’t wait to give it a whirl. :)
Brie and lingonberries (and pecans)!?! You have me in love. I have never had those two ingredients together but I love them both!
Thank you!! I am desperately searching for recipes for tomorrow and i’m sure this will be a hit! :D