Cranberry Brie Bites with Phyllo
These Cranberry Baked Brie Bites are a quick and easy bite-size appetizer to serve at your next holiday get together. Each phyllo dough cup is full of melted Brie cheese, cranberry sauce, toasted pecans, and topped with a tiny sprig of fresh rosemary.
Servings: 30 brie bites
Calories: 38kcal
Ingredients
- 2 (1.9-ounce) boxes frozen mini phyllo shells (30 shells)
- 8 ounces Brie cheese cut into 1/2-inch cubes
- 1/2 cup cranberry sauce
- 5 sprigs rosemary
- 1/4 cup pecans chopped
Instructions
- Preheat the oven to 375 degrees. Place the phyllo shells on a rimmed baking sheet. There's no need to thaw them.
- Place a cube of Brie in each shell, then top with about 1 teaspoon of cranberry sauce and a few chopped pecans.
- Bake for 6 to 8 minutes, until the Brie is melted and the shells are lightly golden.
- Garnish each bite with a tiny sprig of rosemary and serve warm. Enjoy!
Video
Notes
- Storing leftovers: store baked Brie bites in an airtight container in the fridge for up to 3 days.
- Freezing: freeze flat on a sheet tray for about 30 minutes before storing frozen in an airtight container for up to 2 months.
- To reheat: place back into muffin tins and reheat in a preheated 350 degree oven until warm.
- Make-ahead: you can prepare this recipe up to 2 days in advance, then cover and store in the fridge. When you are ready to bake, pull the pan from the fridge while you preheat the oven and bake as directed.
- Substitutions: You can also use 2 Crescent Roll cans or 2 sheets of puff pastry in place of the phyllo dough.
Nutrition
Calories: 38kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 48mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.1mg