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.
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:
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.
Let them cool slightly and serve immediately.