Description
These Mini Cranberry & Brie Phyllo Tarts are a perfect blend of creamy Brie, tart cranberry sauce, and a drizzle of honey, all nestled in crispy phyllo shells. Elegant, easy to make, and perfect for any occasion, they’re a crowd-pleasing appetizer that’s ready in just 20 minutes!
Ingredients
Scale
- 12 mini phyllo tart shells (store-bought or homemade)
- 1/2 cup fresh cranberries
- 2 tablespoons sugar
- 1/4 cup water
- 1/2 cup Brie cheese, cut into small cubes
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon honey (for drizzle)
- 1 tablespoon orange zest (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Arrange mini phyllo tart shells on a baking sheet.
- In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat, stirring occasionally, for 5-7 minutes or until cranberries burst and form a thick sauce. Let cool.
- Place a small cube of Brie cheese into each phyllo shell. Top with a teaspoon of cranberry sauce.
- Sprinkle chopped rosemary over the tarts. Bake for 8-10 minutes, until the phyllo shells are golden and the cheese has melted.
- Remove from oven. Drizzle with honey and garnish with orange zest, if desired.
- Cool slightly before serving.
Notes
- To make ahead, prepare cranberry sauce and assemble tarts but bake just before serving for best results.
- For variations, substitute Brie with goat cheese or Camembert.
- Leftovers can be refrigerated for up to 2 days and reheated in a 350°F oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 tart
- Calories: 140
- Sugar: 5g
- Sodium: 120 mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 20 mg