Mini phyllo shells from the freezer section hurry along these elegant cups. They look fancy and taste delicious but are a snap to put together for a special occasion.—Brenda Little, Boise, Idaho
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- 1 package (1.9 ounces) frozen miniature phyllo tart shells
- 3 tablespoons crushed gingersnaps
- 6 ounces Brie cheese, rind removed, cubed
- 1/4 cup spreadable fruit of your choice
- 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. Yield: 15 appetizers.
Originally published as Brie Phyllo Cups in Simple & Delicious
March/April 2006, p47
Reviews forBrie Phyllo Cups
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MY REVIEW
Reviewed Nov. 24, 2017
"These are so good. easy and simple and so delicious."
MY REVIEW
Reviewed May. 20, 2017
"Delicious! I tripled the recipe and made half with mango and the other half blackberry."
MY REVIEW
Reviewed Mar. 31, 2013
"Delicious and easy. A big hit at Easter. I recommend this recipe!"
MY REVIEW
Reviewed Dec. 8, 2012
"My kids had a blast helping with this recipe"
MY REVIEW
Reviewed Jul. 4, 2012
"These are a hit! Delicious, don't change a thing!"
MY REVIEW
Reviewed Dec. 19, 2010
"I had this at a party with both raspberry and apricot...both were delicious."
MY REVIEW
Reviewed Oct. 5, 2010
"I have made this recipe a number of times now and I have to say this is one good recipe!!!
Thank you"
