Apricot Brie Bites
Crisp mini phyllo cups filled with creamy baked brie and sweet apricot jam are an easy yet elegant appetizer.
Ingredients
- 15 mini phyllo shells such as Athens brand
- 3 ounces brie skin removed and cut into 1/2” cubes, see note
- 1/3 cup apricot jam
- 2-3 sprigs fresh thyme for garnish
Instructions
- Preheat oven to 325°F.
- Arrange phyllo shells on a baking sheet, and place a small cube of brie inside each one. Add a small dab of jam, just a scant teaspoon, to each phyllo cup.15 mini phyllo shells, 3 ounces brie, 1/3 cup apricot jam
- Bake for 6-8 minutes, just until the brie melts and the shell is very lightly brown. Top each with a few thyme leaves, and serve right away.2-3 sprigs fresh thyme
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Notes
- Make Ahead: Fill shells with brie and jam. Store in the refrigerator for 2-3 hours. Bake when ready.
- What kind of brie? You can easily make this with standard brie, just don’t include the rind inside of the phyllo cup filling. Freezing the brie for a few minutes makes it easier to cut off the rind and cut the remaining cheese into small pieces, but you really don’t need to worry about making clean cuts for these appetizers, anyway, since the brie will melt inside of the phyllo cups. You can also use a product known as “cream of brie” which is a thinner, creamier version of the cheese, that you can simply scoop out in small portions and scrape into the phyllo cups before baking.
- Variations: Add finely chopped walnuts or pecans. Swap apricot for another type of jam. Add a drizzle of honey for even more sweetness.
Nutrition Estimate
Calories: 44 kcal, Carbohydrates: 5 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.05 g, Monounsaturated Fat: 0.5 g, Cholesterol: 6 mg, Sodium: 45 mg, Potassium: 13 mg, Fiber: 0.02 g, Sugar: 2 g, Vitamin A: 44 IU, Vitamin C: 0.5 mg, Calcium: 11 mg, Iron: 0.1 mg