Shhh, no one has to know how easy these are to make--just fill ready-made fillo shells with cheese and a dab of fruit spread, bake, and serve.
(2.1-oz.) pkg. frozen mini fillo pastry shells (30 shells)
(8-oz.) round Brie cheese
tablespoons raspberry spreadable fruit
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 fillo 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.
Instead of raspberry, use your favorite fruit spread; try strawberry or apricot.
There is no need to thaw the frozen fillo shells; simply arrange them on a cookie sheet, fill and bake.
The Brie is baked in the fillo shells first, without the fruit spread, because the cheese bubbles up as it melts. The fruit spread is spooned over the melted Brie so the fruit will stay inside the shells when they are heated a second time.
For a surprising bit of flavor and texture, place a walnut half underneath Brie cheese. Just before serving, garnish the tarts with tiny mint leaves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.