Light Brie and Cranberry Cups
Andrea Soranidis - The Petite Cook
These Easy Brie and Cranberry cups are ready in 20 minutes and make a great appetizer to entertain guests at your holiday parties.
handful of fresh aromatic herbs
I used lemon balm
freshly made or store-bought
For the fresh cranberry sauce:
or to taste( I used demerara sugar)
fresh orange juice
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.
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.