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Mini Brie and Pepper Jelly Phyllo Cups
Mini Brie and Pepper Jelly Phyllo Cups

Mini Brie and Pepper Jelly Phyllo Cups

18 Review(s)
Cook Minutes 30 Min
Prep : 20 Min Cook: 10 Min
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 phyllo pastry sheets
4 tsp. butter, melted
1 pkg. (125g) Brie cheese
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Step 1
PREHEAT oven 350°F. Lay one sheet of phyllo on work surface. Brush with butter; fold in half to make 12x8-inch rectangle. Brush top with butter; cut into 2-inch squares. Stack 2 squares, on an angle, to make 4 thicknesses; press 1 stack into each of 36 miniature (1-1/2-inch) muffin cups.
Step 2
Cut brie into 12 triangles and each triangle into 3 pieces. Fill cups with cheese. Bake for 7 to 8 min. or until golden brown and the cheese is slightly melted.
Step 3
Top each cup with 1/2 tsp. Fire & Ice Hot Pepper and Ice Wine Jelly.
Kraft Kitchen Tips!
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Make Ahead
Phyllo shells can be baked ahead of time. Cool, then store in single layer in cookie tin or box in cool dry place for up to 1 month. Fill with cheese just before serving, then bake as directed.
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Storage Know-How
Leftover phyllo sheets can be wrapped tightly and refrozen until ready to use.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
87
Calories From Fat
0
% Daily Value
Total fat 0 g
Saturated fat 0 g
Cholesterol
Sodium 109 mg
5 %
Total carbohydrate 8.8 g
3 %
Dietary fibre 0.2 g
1 %
Sugars 0 g
Protein 2.6 g
Vitamin A
4 %
Vitamin C
3 %
Calcium
2 %
Iron
2 %
Servings
12
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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