Description
Twenty-four baked mini phyllo cups with apple, Brie and thyme.
Ingredients
Scale
- 24 shells Frozen mini phyllo shells, thawed as package directs
- 1 medium apple Firm apple, peeled and diced small
- 1 tablespoon Unsalted butter
- 6 ounces Brie, rind trimmed if desired, diced
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme leaves
- 1/8 teaspoon Freshly ground black pepper
Instructions
- Heat oven to 375°F. Set twenty-four thawed mini phyllo shells on a baking sheet. Dice one medium peeled firm apple into small pieces.
- Melt 1 tbsp butter in a small skillet and sauté the diced apple about five minutes until just softened and excess moisture evaporates. Cool briefly and divide apple evenly among the shells.
- Dice 6 oz Brie and place a piece in each shell. Bake approximately 12–15 minutes until pastry is golden and cheese just melts; protect edges if they brown sooner than filling.
- Rest five minutes, then drizzle the whole tray with 1 tbsp honey and scatter 1 tsp thyme leaves and 1/8 tsp black pepper. Serve twenty-four provisional cups; test actual shell capacity, apple moisture and crispness.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: five-minute apple sauté and roughly 12–15-minute bake, with five-minute cooling; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
Nutrition
- Serving Size: One mini cup