Ingredients
- 8 ounces brie cheese, chilled for firmness and rind removed
- 2 boxes mini phyllo pastry shells (30 total, such as Athens brand, frozen section)
- ½ cup homemade cranberry sauce (or canned cranberry sauce)
- ¼ cup chopped pecans
- Fresh rosemary sprigs, for garnish
- Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut brie into teaspoon-sized cubes and place one cube into each mini phyllo shell. Arrange shells on the baking sheet.
- Bake for 10 minutes, or until pastry edges are golden and brie is melted.
- Remove from oven and cool slightly.
- Spoon about 1 teaspoon cranberry sauce over the melted brie in each shell.
- Sprinkle with chopped pecans, add a small rosemary sprig, and finish with a pinch of flaky sea salt.
- Serve warm or at room temperature.
Notes
- Use chilled brie for easier cutting and handling.
- Can be prepared ahead and baked just before serving.
- Swap cranberry sauce with fig jam or apricot preserves for variation.
- For extra crunch, toast the pecans before sprinkling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 438 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 65 mg
