Sweet and Hot Pepper Bites
Serving Size: Yields 50 appetizers
Mini Phyllo Cups
1 package frozen phyllo dough, 1 roll thawed, reserve other roll for later use
1/2 cup melted butter
8 oz Brie Cheese, rind removed
1 jar Brennan’s Sweet and Hot Pepper Relish
6 Tablespoons sliced almonds
Adapted From: Lori Zwygart
A fantastic sweet and savory combination, creamy and delicious!
Phyllo Cups makes about approx. 50 mini cupsPreheat oven to 375F. Spray mini muffin cups lightly with baking spray. Take a sheet of Phyllo and brush with melted butter. Sprinkle lightly with sugar. Lay another sheet on top and repeat until you have five sheets stacked up. Cut into small equal squares and press into cups. Bake for about 10 minutes or until golden. Watch carefully and don’t let them burn.
Take out and twist out of cups. Reserve. Keep doing until you are out of PhylloReduce oven temperature to 350F. Cut Brie cheese into 50 very small pieces. Spoon around ½ tsp of Brennan’s Sweet and Hot Pepper Relish into each shell; top with cheese. Garnish each tartlet with sliced almonds.
Bake tartlets for about 6 minutes or until cheese is completely melted.
*Cheese Board Slicer works really well for this.