Best Brie Cups Recipes

BRIE CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.
• Bake in the preheated oven until Brie is melted, about 7 minutes.

BRIE PHYLLO CUPS

Steps:

• Preheat oven to 325°. Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake 5 minutes or until cheese is melted.

BRIE CHERRY PASTRY CUPS

Steps:

• Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups., Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake until golden brown, 6-8 minutes longer. With spoon handle, press squares down again., Spoon 1/2 rounded teaspoon of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake until cheese is melted, 3-5 minutes.

ALOUETTE® CRèME DE BRIE® SHRIMP CUPS

Steps:

• Arrange tartlet shells on 2 serving plates. Spoon a scant teaspoon Alouette® Crème de Brie in each.
• In medium bowl, combine shrimp and all remaining ingredients. Toss to coat shrimp.
• Place 1 shrimp over cheese in each shell. Spoon a little orange juice-chive mixture over shrimp. Serve immediately.
• Variation:.
• For a slightly salty flavor, substitute 30 cup-shaped tortilla chips for the phyllo tartlet shells.
• If using phyllo tartlet shells, these can be served cold or warm (warm for 5 minutes at 350° F).

CRANBERRY-PECAN BRIE CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake 6-8 minutes or until edges begin to brown., Meanwhile, in a small saucepan, combine cranberry sauce, marmalade, honey, brandy and spices; heat through over medium heat, stirring frequently. Remove from heat., Divide cheese among wonton cups; top with cranberry mixture. Sprinkle with pecans. Bake 8-10 minutes or until heated through and wonton wrappers are golden brown.

BRIE AND CHERRY PASTRY CUPS

Steps:

• Heat oven to 375°. Spray 36 miniature muffin cups, 1 3/4x1 inch, with cooking spray. Cut pastry into 36 (1 1/2-inch) squares. Slightly press each square into muffin cup; press center with finger.
• Bake 10 minutes. Press center with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about 1/2 teaspoon preserves. Top with cheese piece, pecans and chives.
• Bake 3 to 5 minutes or until cheese is melted. Serve warm.

WHITE CHOCOLATE BRIE CUPS

Steps:

• Preheat oven to 350°. Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade. , Bake 6-8 minutes or until golden brown. Serve warm. If desired, top with kumquat.

BAKED BRIE CUPS

Steps:

• 1.Heat the oven to 350°lF. 2.Spoon ¼ teaspoon jam and place 1 piece cheese into each pastry cup. Sprinkle with the pecans. Place the filled pastry cups onto a baking sheet. 3.Bake for 5 minutes or until the cheese is melted. Let the pastries cool on a wire rack for 5 minutes.

POMEGRANATE-BRIE PHYLLO CUPS

Steps:

• Place 15 mini phyllo shells on a baking sheet and bake at 350 degrees F until toasted, 3 to 5 minutes. Fill each shell with 1/2 teaspoon fig jam, a 3/4-inch cube of brie and some chopped walnuts. Return to the oven until the cheese is bubbling, about 10 minutes. Top with pomegranate seeds.

BRIE CHERRY PASTRY CUPS

Steps:

• Unfold puff pastry; cut into 36 squares.
• Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
• Bake at 375 degrees for 10 minutes.
• Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each.
• Bake 6-8 minutes longer or until golden brown.
• With spoon handle, press squares down again.
• Spoon a rounded 1/2 teaspoonful of preserves into each cup.
• Top with cheese; sprinkle with nuts and chives.
• Bake for 3-5 minutes or until cheese is melted.

ALOUETTE CRÈME DE BRIE SHRIMP CUPS

Steps:

• Arrange tartlet shells on 2 serving plates. Spoon a scant teaspoon Alouette® Crème de Brie in each. In medium bowl, combine shrimp and all remaining ingredients. Toss to coat shrimp. Place 1 shrimp over cheese in each shell. Spoon a little orange juice-chive mixture over shrimp. Serve immediately. Variation: For a slightly salty flavor, substitute 30 cup-shaped tortilla chips for the phyllo tartlet shells. If using phyllo tartlet shells, these can be served cold or warm (warm for 5 minutes at 350° F).

PEACH HOT PEPPER & BRIE IN PUFF PASTRY CUPS

Steps:

• Defrost the puff pastry and separate the strips.
• Cut each strip into three squares. Then cut those squares into four squares.
• Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
• Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
• Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.

WHITE CHOCOLATE BRIE CUPS RECIPE

Steps:

• •Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade. • Bake at 350° for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.

BAKED BRIE CUPS

Steps:

• 1. Put 1/2 tap. Of jelly into each fillo cup. Place one piece of Bri into each cup and sprinkle with 1/4 tsp. of almonds.
• 2. Place fillo cups on parchment lined baking sheets. Bake until cheese is melted and jelly is bubbly, about 15 minutes. Cool slightly and serve warm.

RASPBERRY PHYLLO CUPS WITH BRIE

Steps:

• to make the phyllo cups, place 1 sheet phyllo on a work surface and brush with melted butter. Top with another sheet and brush with butter. Repeat wit the remaining 2 sheets. Using a 3 inch round metal cookie cutter (or other cylinder), cut layered phyllo into 18 circles. If dough sticks, run a shar knife around the cutter. Lighly butter 2 mini muffin tins. Place 1 phyllo circle into 18 of teh muffin cups and press gently with your fingertips to fit snugly. Preheat oven to 350F and bake for 15 to 20 minutes, or until phyllo is browned and has a nutty aroma. Leaving phyllo cups in muffin tins, place a tiny dollop of raspberry preserves (just a dot) into each. top each with a square of brie. Preheat oven to 350F. Place 2 fresh raspberries in each and bake for 10 minutes, or until brie is melted and bubbly. Serve immediately. Makes 18

PECAN AND BRIE PHYLLO CUPS

Steps:

• Preheat the oven to 350 F / 180 C.
• Fill the cups with brie cubes.
• Top with pecan halves.
• Bake in the oven for 15 minutes or until the edges of the cups are golden brown and crispy and the brie is soft.
• Drizzle with honey and serve immediately.

BRIE PHYLLO CUPS

Steps:

• Place the tart shells on an ungreased baking sheet. sprinkle about 1/2 t. gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake at 375 for 5 minutes or until cheese is melted.

BRIE CHERRY PASTRY CUPS

Steps:

• Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups., Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again., Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted.

PEACH HOT PEPPER & BRIE IN PUFF PASTRY CUPS

Steps:

• Defrost the puff pastry and separate the strips.
• Cut each strip into three squares. Then cut those squares into four squares.
• Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
• Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
• Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.

PORTABELLA AND BRIE CUPS

Steps:

• Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Brush mushrooms or wipe clean with damp cloth. Finely chop.
• In 6-inch skillet, stir mushrooms, butter and garlic. Cook and stir over medium heat 5 to 6 minutes or until butter is absorbed and mushrooms are tender. Stir in onions and mustard.
• If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• Cut each rectangle in half lengthwise; make 2 crosswise cuts to form 6 squares of dough from each rectangle. Press 1 square of dough into each muffin cup, letting corners stand above top of each cup. Spoon about 1 tablespoon mushroom mixture into each cup.
• Bake 10 to 12 minutes or until light golden brown. Meanwhile, cut Brie into 24 pieces. Remove cups from oven. Place 1 piece of Brie over mushroom mixture in each cup.
• Bake 2 to 4 minutes longer or until cups are golden brown and cheese is softened. Cool 5 minutes; remove from muffin cups. Cool slightly before serving.