Brie And Saffron Phyllo Tartlets Recipes

BRIE-LEEK TARTLETS

Steps:

• In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.

BAKED BRIE PHYLLO TARTS

Steps:

• Directions Seed and mince the jalapenos. Combine sugar, water, cranberries and ½ of the minced jalapenos in a saucepan over medium high heat. Boil for 10 minutes, stirring occasionally. Allow to cool, then refrigerate until serving. To serve, preheat oven to 350. Pulse the brie, including the rind, in a food processor until well mixed. Scoop 2 tsp. brie into each phyllo shell and set on a baking sheet. Top with one 2 tsp. cranberry sauce, sprinkle with additional minced jalapenos. Bake for 5 minutes, or just enough to warm the brie. Serve

WARM BRIE AND PEAR TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

BRIE PHYLLO CUPS

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.

BRIE CUPS

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.

RASPBERRY-BRIE TARTS

Steps:

• Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each phyllo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
• Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
• Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.

MINI BRIE TARTS

Steps:

• Bake shells according to package directions. Let cool.
• Divide cheese in 12 pieces of equal size. Place in cooked shells.
• Bake in a 350°F oven for 15 minutes until cheese is melted.
• Top each tart with 1 Tsp of red pepper jelly.
• Serve and enjoy!
• Tip:.
• You might prefer to remove the rind off the cheese.
• Shells can be baked and stored in the freezer for up to 1 week.
• Cranberry sauce is a good substitute for red pepper jelly.
• Ready to serve miniature croustades found at the Supermarket are ideal containers for these tarts and a wide range of other fillings. No baking required before filling.

BRIE & CRANBERRY FILO PARCELS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn't dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.
• Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months.
• Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.

CRANBERRY-BRIE TARTLETS

Steps:

• Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.

BRIE AND SAFFRON PHYLLO TARTLETS

Steps:

• Preheat oven to 350°F.
• On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Top with a third phyllo sheet and cut stacked phyllo lengthwise into 4 strips and crosswise into 6 strips to make twenty-four 3-inch squares. With scissors cut off corners of squares to form octagons and cover with plastic wrap.
• Line each mini-muffin cup with 1 phyllo octagon, letting edges curl naturally, and bake in middle of oven until golden brown, about 10 minutes. Carefully transfer shells in cups to racks to cool completely. Make 24 more octagons with remaining 3 phyllo sheets and butter in same manner, Shells may be made 1 week ahead and kept in cups, wrapped in plastic wrap, at room temperature, or 1 month ahead and frozen.
• In a small saucepan simmer cream with saffron until reduced to about 3/4 cup and cool slightly. Whisk in yolks and season with salt and pepper. Divide Brie among shells and spoon 2 teaspoons saffron cream into each shell. Bake tartlets in 2 batches in middle of oven about 8 minutes, or until filling is puffed. Cool tartlets in cups on racks 5 minutes and carefully lift out onto racks to cool completely. Serve tartlets warm or at room temperature.