“Just hear those sleigh bells ringin’ and a jing-jing-jinglin’ too. It’s lovely weather to make Brie Phyllo Cups together with you!” That seems like a lot of extra syllables there, but I’m pretty sure that’s how the song goes.
I’m definitely in the holiday spirit this year and I’m just so happy to have Alexis Johnson in the Tiny Kitchen today to help me make one of my all-time favorite Tiny Kitchen holiday appetizers, Brie Phyllo Cups. There is nothing not to love about these little magic, crunchy gems of Heaven.
I sincerely think they are the perfect appetizer!
That’s a bold statement, I know. But, think about it. They’re:
- Easy to Make!
- Quick to Bake!
- Mighty, mighty Tasty!
They’re perfectly crunchy and melty, with a hint of sweetness from the jam, some saltiness from the pistachios and a pop of freshness from the Pomegranate. A little red…a little green…just perfect for the holidays! Like I said, the perfect appetizer!
Not to mention the obvious fact that they are made from one of my faves…BRIE CHEESE.
I was actually making this little app for Thanksgiving as I always love sharing (testing) my Tiny Kitchen recipes with (on) my family and friends. It helps me to get some input and tweak them if necessary.
As I was making them, my niece and nephew discovered Brie Cheese for the first time. Oh, it’s been around in the past…plenty of times, but I don’t think they ever tried it. They would just look at it and go to something more familiar, like Cheddar. But after trying it, they couldn’t get enough! My niece has even proclaimed it as her favorite cheese!
If you haven’t tried Brie Cheese, now is the time! It’s a smooth and creamy cheese that just melts beautifully. Paired with the crunchiness of the phyllo shells and YUM!Now, if you can’t find the pre-made phyllo cups, you can make your own. You can find regular Phyllo dough (or “Fillo Dough” as it is spelled sometimes) in most any grocery store these days. Usually, you have to work pretty fast with it because it dries really quickly, but since we’re spraying it with cooking spray, we don’t have to be in a huge rush. I recommend using a mild cooking spray like Canola Oil. Olive oil doesn’t work as well with the flavors so try to avoid it for this recipe.
A couple of folds and you shape it into the mini muffin pan. I actually like the homemade shells a little better because they’re all one-of-a-kind and they tend to be a bit more ornate and have some “Wow” factor to them. The only downside is that it takes a little bit longer to make.
I love using Pomegranate at the holidays and since I discovered a new way to peel/seed them, I am using them in everything! I mean EVERYTHING! (Hint: just wait until next weeks video) I can’t get enough. Take a look at the video above where I show you an easy way to see the pomegranate. And seeding your own will save you a chunk of change. Pomegranates usually run a couple of bucks…if you buy just the seeds, you’re paying more than double for a fraction of the amount of seeds you can get from a pomegranate. Let me know when you try this trick out and how it works for you.
As for jam and jellies, try whatever you like. I think my favorite was the Apple Spice and Apricot. The Fig was good, but less is more as it has a stronger flavor than the others. Another great option is to add honey. Really, anything to add some sweetness with a more mild flavor works great.
Use whatever kind of nuts you like. I used the pistachios because they are green for Christmas, but I used pecans and almonds in the past and they work great too!
There are so many different combinations you can try and, really, most anything you go with is going to be great. But I want to hear from you….what flavor combinations did you try?!?
And don’t forget to check out EVERYTHING Alexis at:
Brie Phyllo Cups
Variety Jams/Jellies like:
* If you can’t find Phyllo Shells/Cups, you can substitute:
- Place Phyllo Shells/Cups on a Baking Sheet with a Silicone Baking Mat. Bake at 350°F for about 5 minutes to crisp.
- (Note: If you can’t find pre-made Phyllo Shells/Cup, you can make your own by spraying one sheet of Phyllo Dough with Non-stick Cooking Spray. Fold in half. Spray again. Fold in half again. Spray again. Cut the long end of the folded Phyllo Dough in two equal pieces. Shape into mini-muffin cup, creating a homemade Phyllo Shell/Cup. Bake at 350°F for about 5 minutes to crisp.)
- While they’re baking, you can prep the Pistachios and Pomegranate. Start by placing Pistachios in a Ziploc bag and lightly tap them with a Wooden Spoon to crush them into smaller pieces.
- Seed the Pomegranate (Note: Watch the Video of this recipe at tinykitchen.net for an easy technique on how to seed a Pomegranate)
- After you remove the Shells/Cups from the oven, place a small amount (about 1/4 teaspoon) of Jam in each Phyllo Cup. (Note: if making your own shells, you might want to add a touch more as they will be bigger)
- Place 1/4 – 1/2 ounce of Brie Cheese on top of the Jam. (Note: if making your own shells, you might want to add a touch more as they will be bigger)
- Bake at 350°F for another 5-10 minutes, until the cheese is melted and bubbly. Be sure to watch then to make sure that the Shells don’t burn.
- Remove from oven and garnish with Crushed Pistachios, Pomegranate Seeds and a leaf of Fresh Mint.