Best Pomegranate Brie Phyllo Cups Recipes

BRIE CUPS

Brie Cups image

If you are looking for a quick, easy, delicious appetizer, this is for you. I've served them many times and my friends always gobble them up. Even cheese haters love this. You can find the phyllo cups in the freezer section.

Provided by EHS

Categories Appetizers and Snacks Cheese Baked Brie Recipes

Time 17m

Yield 15

Number Of Ingredients 3

Ingredients

1 (8 ounce) wedge Brie cheese, rind removed, cut into 1-inch pieces
15 frozen phyllo tart cups
½ cup raspberry preserves, or to taste

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.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 17.4 g, Cholesterol 15.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 187 mg, Sugar 6.9 g

BRIE PHYLLO CUPS

Brie Phyllo Cups image

Mini phyllo shells from the freezer section hurry along these elegant cups. They look fancy and taste delicious but are a snap to put together for a special occasion.-Brenda Little, Boise, Idaho

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 15 appetizers.

Number Of Ingredients 4

Ingredients

1 package (1.9 ounces) frozen miniature phyllo tart shells
3 tablespoons crushed gingersnaps
6 ounces Brie cheese, rind removed, cubed
1/4 cup spreadable fruit of your choice

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.

Nutrition Facts : Calories 83 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 100mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

BAKLAVA PHYLLO CUPS

Baklava Phyllo Cups image

Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon-irresistible.

Provided by Food Network

Categories dessert

Time 45m

Yield 24 servings

Number Of Ingredients 8

Ingredients

2 to 3 sheets of store-bought phyllo pastry dough, thawed
1 tablespoon olive oil, to brush the pastry
4 ounces shelled pistachios
1 teaspoon ground cinnamon
1/4 cup plus 1 tablespoon agave
4 ounces light brown sugar
1 tablespoon fresh lemon juice
1 lemon, zested

Steps:

Preheat the oven to 350 degrees F (180 degrees C).
Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
Bake for about 8 minutes until the pastry is crisp and golden.
To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
Grate over a little lemon zest to garnish. Let cool slightly before serving.