Flaky phyllo shells filled with melted Brie and topped with a bright cranberry-orange compote, creating a sweet, tangy, and elegant bite-sized appetizer.
Recipe Information
Total Time:
Yield:
45 tarts
Ingredients
½ cup granulated sugar
½ cup water
1 12-ounce bag frozen cranberries
1 orange, zested and juiced
45 1-inch mini phyllo shells
8 ounces Brie cheese, cut into 45 cubes
Directions
In a saucepan, combine sugar and water; bring to boiling. Add cranberries; return to boiling. Reduce heat and simmer over low heat for 5 to 10 minutes or until cranberries pop and mixture thickens. Remove from heat and stir in orange zest and orange juice. Set aside.
Preheat oven to 350°F. Place phyllo shells on a baking sheet. Place one cube of Brie in each phyllo shell. Cover with foil and bake for 10 to 15 minutes or until Brie is melted. Remove from oven; top each tart with 1 to 1½ teaspoons of cranberry mixture. Garnish with additional orange zest.
