There is nothing I like more than baked brie as an appetizer for a party, but it can take quite a bit of time to put together, and it usually winds up as an unsightly oozing mess on an otherwise picturesque cheeseboard.
I came up with these little beauties when I had leftover phyllo dough in my fridge after making Spanokopita a couple weeks back. These baked brie bites hold their shape, the melty gooey brie is neatly contained within, and the exposed jelly adds a welcome pop of color. Bonus: they do away with the need for crackers or apple slices as conveyers!
Baked Brie Bites
- 8 oz. of Phyllo dough (or 20 sheets)
- 8 oz. of Brie cheese, cut into 30 pieces
- 1 stick (4 oz.) of butter, melted
- pepper jelly, about 1/4 cup (feel free to sub out another favorite here; I often use seedless raspberry)
Special tools: mini-cupcake tin, pastry brush
- Lay out a sheet of parchment paper about the size of a cookie sheet on the counter. Brush the parchment lightly with melted butter.
- Gently unroll the package of phyllo dough and cover with plastic wrap and a damp cloth so that it doesn't dry out. (In the SW Florida humidity, this step is completely unnecessary!)
- Peel off one sheet of phyllo and place it down on the buttered parchment paper. Brush the phyllo with butter, and then top it with a second sheet. Brush with butter. Continue alternating sheets of phyllo and butter eight more times, until the stack is 10 sheets.
- Cut the stack into fifteen 3x3" squares and place squares into a mini-cupcake pan, pushing down the center of each gently to form a cup. Drop a piece of brie into each cup, and top with a small spoonful of pepper jelly.
- Bake at 350 degrees until the pastry is golden and the brie is bubbly, about 15 minutes. While the first batch bakes, prepare the second batch by repeating steps 3 and 4 with the remaining ingredients.
- Allow the baked brie bites to cool in the pan for a minute or two before removing to a serving tray. (Don't wait much longer for them to cool, otherwise the jelly and brie will begin to set and stick to the pan!)
Party planning tip: Make and bake these ahead of time, and allow them to cool completely before storing in an airtight container. Refrigerate for up to a week or freeze for up to a month. When you are ready to use, simply pop them on a baking sheet and reheat at 350 degrees until the cheese is bubbly.
Makes 30 bites.