Post Format

Brie bites with fig jam

2 comments

IMG_4019.jpg

This recipe requires three ingredients: phyllo dough, cheese and an egg for brushing over the top. That’s it! Plus an optional savory jam if that’s you’re thing. Which, let’s be real, it should absolutely be your thing. I used homemade fig jam this time around, but the store bought kind won’t ever let you down.

IMG_3959 (1).jpg

These bite-sized brie bites are like a personal pan pizza. Minus the sauce and calories and are actually way more fun to share. Every time I make them, they’re the first things to disappear at a party. They’re deceptively easy and as always, the hardest part is being patient enough to leave them alone and let them cook.

I will say, consider yourself warned about the phyllo dough though. It must stay moist while you’re working with it otherwise it will turn into the world’s thinnest potato chip and fall apart in your hands. I recommend putting damp paper towel both above and below the dough after it has thawed. Just pull back the top layer when you need more and place it back right away. I also suggest trying not to worry about it. Baked goods can smell fear.

IMG_3998.jpg

Grocery list

Brie – as much as your heart desires! I used about 1/2 of a Trader Joe’s triangle to make one dozen bites

1 package of 13×18 Phyllo dough sheets

Fig jam (optional)

1 egg

Directions

  1. Preheat the oven to 350 degrees. If your phyllo dough has been in the freezer, set it out to thaw. Grease a muffin tin.
  2. Once the phyllo dough is thawed, roll it out and lay it on the counter. Cover it with wet paper towels. Dry phyllo dough is extremely brittle and will break off in your hands. Keeping it damp makes it easier to handle.
  3. Tear off about 1/4 of a sheet of phyllo. I used 13×18 sheets. Cut a chunk of brie about as big as half of a domino (1 x 1/4 in).
  4. Place the brie in the middle of the torn phyllo dough and dollop about 1 teaspoon of jam on top. Wrap it up. Make sure no filling is peeking out otherwise it will spill while baking. Place in muffin tin.
  5. Repeat as many times as you want.
  6. Scramble the egg. Once the muffin tin is full (one bite per muffin bowl), brush the top of each bite with the egg.
  7. Bake for 18-20 minutes or until a little golden brown on top.

For more flavor, I recommend the following additions if you want to kick your brie bites up a notch:

  • Fig jam (pictured) + brie
  • Apricot jam + brie
  • Apricot jam + 1 walnut
  • Raspberry jam + brie

img_4024

(p.s. Admittedly, in an I’m not looking for compliments kind of way, I think these photos could be better. And I’m saying this because I know I can make stronger pictures, and I’m holding myself accountable here. What is it about goals suddenly becoming more attainable once you just write them down?) 

Advertisements

2 Comments Join the Conversation

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s