Baked Brie and Cranberry Bites

Baked Brie and Cranberry Bites

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 4 ounces triple creme brie
  • 1/4 cup Cranberry Orange Relish
  • 4 sheets phyllo pastry sheets, thawed
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 400°F.
  2. Cut brie into 1/4-inch slices, then in 1-inch pieces; set aside.
  3. Unroll and cover the phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. On a large cutting board, place one sheet of phyllo. Lightly brush with melted butter. Continue to layer phyllo sheets and brush with butter, but do not butter the top of the last sheet.
  4. Cut the layered phyllo sheets into 24 equal squares. Place each square in a mini-muffin pan, pushing down center to form a cup. Keep cut squares and already shaped phyllo cups covered with plastic wrap and a damp towel to prevent drying out while shaping more squares.
  5. Place a piece of brie in each phyllo cup in muffin pans. Top with 1/2 teaspoon cranberry relish.
  6. Bake 8 to 10 minutes or until golden brown.

Serves: 24

TEST KITCHEN TIP:

  • For a cranberry relish shortcut, use leftover relish or use a food processor to blend 1 can (14 oz.) whole berry cranberry sauce, 1 tablespoons Grand Marnier® liqueur or orange juice, 1 teaspoon orange zest and a dash of ground cloves.
  • Nonstick cooking spray can be used instead of butter between sheets of phyllo.

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