Cranberry and Brie Phyllo Pastries

 

I tend to get a little restless post Christmas. The excitement of the holiday is over and you are left with wrapping paper scraps, too much candy, and anticipation for what the upcoming year has to offer.

So during the weird in-between before New Years, I enjoy trying out some fun recipes that may be a bit more labor intensive than usual. These pastries are a fun thing to try, especially if you haven't worked with phyllo (filo) pastry before. You could also make these using puff pastry or pre-made phyllo cups, just adjust your baking temp and time to the directions on the package. 

Ingredients

Makes 16-18 pastries (12 if you're clumsy like me)

 

• 4-5 ounces of brie 
• whole cranberry sauce
• 1 sprig of fresh rosemary
• 1 roll of thawed phyllo dough 

Directions 

For this recipe you are going to need thawed phyllo pastry. General consensus suggests thawing in the fridge overnight so the pastry does not become gummy. 

Have your cranberry sauce ready in a bowl and cut your brie into 1 inch pieces. This recipe makes about 16-18 pastries, if you don't mess up any sheets of phyllo... so I made about 12. You can leave the rind on your brie, but I prefer to remove it. I feel the texture is better without. 

Preheat oven to 375 F. 

Unroll the thawed pastry on a clean, dry surface. Place a wet paper towel or kitchen towel over top of the dough. This will insure it does not dry out. Separate a sheet of phyllo and lay on a large cutting board. Then, lightly coat with cooking spray. (I did not have any and lightly brushed mine with olive oil. This worked fine, but took much longer.)

Repeat this for 2 more layers so that you have a total of 3 layers. Then cut the pastry into 3 sections length wise. 

Place a piece of brie about 1 inch from the bottom of the pastry strip. Top with 1 teaspoon of cranberry sauce and a little fresh rosemary (I happened to have some but it can easily be left out). 

Next you will take the bottom right corner and fold it over top of your filling, creating a triangle. Next grab the left corner and fold it over. Repeat this process until you reach the top. 

Place your cute little cheese filled triangles on a parchment lined baking sheet. Keep repeating this process with your remaining supplies and patience. (I ended up making a dozen after I had ripped a few phyllo sheets.) 

Bake for 12-15 minutes. 

Serve warm or at room temperature and enjoy! I had some cranberry sauce left so I served it with the sauce on the side as well. 

I hope you enjoy this recipe and maybe making a little bit of a mess with it. 

Wishing you a Happy New Year! 

Cranberry and Brie Phyllo Pastries

Miz Helen's Country Cottage- Lauren

Ingredients

Makes 16-18 pastries (12 if you are clumsy like me)

• whole cranberry sauce
• 1 sprig of fresh rosemary
• 1 roll of thawed phyllo dough 
• 4-5 ounces of brie

Directions 

1. Have your cranberry sauce ready in a bowl and cut your brie into 1 inch pieces. Preheat Oven to 375 F.

2. Unroll the thawed pastry on a clean, dry surface. Place a wet paper towel or kitchen towel over top of the dough. This will insure it does not dry out. Separate a sheet of phyllo and lay on a large cutting board. Then, lightly coat with cooking spray. (I did not have any and lightly brushed mine with olive oil. This worked fine, but took much longer.)

3. Repeat this for 2 more layers so that you have a total of 3 layers. Then cut the pastry into 3 sections length wise. 

4. Place a piece of brie about 1 inch from the bottom of the pastry strip. Top with 1 teaspoon of cranberry sauce and a little fresh rosemary (I happened to have some but it can easily be left out). 

5. Next you will take the bottom right corner and fold it over top of your filling, creating a triangle. Next grab the left corner and fold it over. Repeat this process until you reach the top. 

6. Next you will take the bottom right corner and fold it over top of your filling, creating a triangle. Next grab the left corner and fold it over. Repeat this process until you reach the top. 

7. Place your cute little cheese filled triangles on a parchment lined baking sheet. Keep repeating this process with your remaining supplies and patience. 

8. Bake for 12-15 minutes, let cool and serve! 

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