Raspberry Phyllo Cups with Brie
Elizabeth Parri Butler, president of Perfect Parties, a café and catering company based in Madison, Connecticut, says she likes this holiday finger-food recipe because the phyllo cups can be filled ahead of time and stored in the freezer for up to two weeks. A few hours before serving, a quick turn in the oven is all they need.
- 4 sheets frozen phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- About 1 tablespoon raspberry preserves
- About 1/2 pound Brie, rind removed, cut into 1-inch squares (1/8 inch thick)
- 36 fresh raspberries, for serving
To make the phyllo cups: Place 1 sheet of the phyllo on a work surface and brush with melted butter. Top with another sheet and brush with melted butter. Repeat with the remaining 2 phyllo sheets. Using a 3-inch round metal cookie cutter (or other cylinder), cut the layered phyllo into 18 circles. If the dough sticks, run a sharp knife around the cutter.
Lightly butter 2 mini muffin tins. Place 1 phyllo circle each into 18 of the muffin cups and press gently with your fingertips to fit snugly. (One tin will be half filled.)
Preheat the oven to 350 degrees F.
Bake the phyllo cups for 15 to 20 minutes, or until the phyllo is browned and has a nutty aroma. Leaving the phyllo cups in the muffin tins, place a tiny dollop of raspberry preserves (just a dot) into each. Top each with a square of Brie. At this point, the filled cups can be covered and frozen for up to 2 weeks.
The day you plan to serve the phyllo cups, thaw them in the refrigerator about 6 hours. Just before serving, preheat the oven to 350 degrees F. Place 2 fresh raspberries in each and bake for 10 minutes, or until the Brie is melted and bubbly. Arrange the appetizers on a platter and serve immediately.