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Brie and Fig Phyllo Bites
Thirty frozen mini fillo shells hold two cubes of Brie each, a spoonful of pepper jelly, and a scatter of coarsely chopped Calimyrna figs — all baked for about 35 minutes until the cheese melts into the pastry. Finely chopped pistachios go on after the oven, adding crunch that the delicate shells can't provide. A drizzle of honey and balsamic vinegar finishes the platter with a sweet-acidic edge. Serves 10 as an appetizer straight from the baking sheet.
Equipment
- Oven
- Microwave
Ingredients
- 2 packages (1.90 oz each) frozen mini fillo shells (30 shells total)
- 3 oz Brie cheese, cut into 60 (½-inch) cubes
- ⅓ cup green or red pepper jelly
- 10 dried Calimyrna figs, coarsely chopped (about ¾ cup)
- ¼ cup finely chopped pistachio nuts
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- 1Preheat the oven to 350°F. Arrange the phyllo shells in an ungreased 15x10x1-inch baking pan. Drop two cubes of Brie cheese into each shell. Bake for 5 to 6 minutes until the shells turn crisp and the cheese melts. Keep a close eye on them so the delicate pastry doesn't burn.
- 2Place the pepper jelly in a small microwave-safe bowl. Microwave on High for about 15 seconds until it reaches a smooth, drizzling consistency.
- 3Spoon half a teaspoon of the warmed jelly and about one teaspoon of chopped figs over the melted cheese in each shell. Top each bite with a quarter teaspoon of chopped pistachios.
- 4Warm the honey in a small microwave-safe bowl on High for 15 seconds. Stir in the balsamic vinegar and let the mixture cool slightly. Cooling the glaze slightly helps it thicken so it clings to the figs instead of running off. Drizzle about a quarter teaspoon over each filled shell.
Notes
- Make ahead: You can chop the figs and pistachios and cube the Brie up to a day in advance to speed up assembly.
- Swap: If you can't find Calimyrna figs, Mission figs work just as well.
- Variation: Try goat cheese or Camembert instead of Brie for a different flavor profile.
