Baked Brie Phyllo Tarts
When your holiday party calls for grown-up appetizers, but you don’t have grown-up patience or adult-level skills, try these. Baked Brie Phyllo Tarts are easy to make and look gorgeous: Just fill ready-made pastry shells with a super-simple cranberry sauce and brie. The unusual-but-delicious combo of creamy Brie with tangy cranberries and the heat of the jalapeno slices will call to your foodie friends from across the buffet table.
Yield: 15 tarts
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Ingredients
- 10 oz. Brie
- 15 Phyllo pastry shells
- 6 oz. Fresh or frozen cranberries
- ½ cup Water
- ½ cup Sugar
- 4 Medium-sized jalapenos
Directions
- Seed and mince the jalapenos. Combine sugar, water, cranberries and ½ of the minced jalapenos in a saucepan over medium high heat. Boil for 10 minutes, stirring occasionally. Allow to cool, then refrigerate until serving.
- To serve, preheat oven to 350. Pulse the brie, including the rind, in a food processor until well mixed. Scoop 2 tsp. brie into each phyllo shell and set on a baking sheet.
- Top with one 2 tsp. cranberry sauce, sprinkle with additional minced jalapenos.
- Bake for 5 minutes, or just enough to warm the brie. Serve
Jennifer Fujita
Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat