Light Brie and Cranberry Cups
These Easy Brie and Cranberry cups are ready in 20 minutes and make a great appetizer to entertain guests at your holiday parties.
Serving: 12
Ingredients
- 3 sheets phyllo pastry
- 120 g brie cheese, finely chopped
- handful of fresh aromatic herbs, I used lemon balm
- ½ cup cranberry sauce, freshly made or store-bought
For the fresh cranberry sauce:
- 200 g fresh cranberries
- 2 tablespoon sugar, or to taste( I used demerara sugar)
- 50 ml fresh orange juice
- 50 ml water
Instructions
For the Cranberry sauce:
- In a medium saucepan, combine orange juice, sugar and water over medium heat.
- Cook, stirring occasionally until the sugar has dissolved.
- Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 7 minutes. Remove from the heat and set aside until ready to serve.
For the Brie and Cranberry cups:
- Preheat the oven to 190 C/200 F.
- Roll out the 3 phyllo sheets one above the other. With the help of a cookie cutter, form small circles, trying to work quickly so that the phyllo pastry doesn't dry out.
- Arrange three rounds on each mould of a mini muffin tin brushed with olive oil.
- Bake for about 5 minutes, until the cups are slightly crisp and golden brown.
- Remove the cups from the oven and arrange some chopped brie cheese in each cup. Dollop a scant spoonful of cranberry sauce on each one.
- Top with fresh aromatic chopped herbs and serve.
Notes
I used a 3 inch cookie cutter to make 12 mini phyllo cups.
If you're using frozen phyllo pastry, make sure to defrost it in the fridge the night before.
If you're using frozen phyllo pastry, make sure to defrost it in the fridge the night before.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.