Apricot, Pecan, and Brie Phyllo Cups
 
Yield: 15 mini tarts
Ingredients
  • 15 pecan halves
  • 1 teaspoon olive oil
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon ground cayenne pepper
  • 4 ounces Brie cheese, rind removed
  • 15 mini phyllo cups
  • 3 teaspoons apricot jam
Instructions
  1. Preheat oven to 350°.
  2. In a small bowl, combine pecans and olive oil, tossing to coat. Place pecans right side up on a rimmed baking sheet. Sprinkle evenly with salt and cayenne.
  3. Bake until lightly toasted, 4 to 5 minutes. Cool completely. Chop finely. Set aside.
  4. Place 1 teaspoon Brie in each phyllo cup. Top each with ¼ teaspoon jam. Place filled phyllo cups on a rimmed baking sheet.
  5. Bake until Brie melts, 5 to 6 minutes.
  6. Divide chopped pecans among prepared phyllo cups. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apricot-pecan-brie-phyllo-cups-recipe/