Raspberry-Brie Tarts

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No one has to know how easy these Pillsbury appetizers are to make--just fill ready-made phyllo shells with cheese and a dab of fruit spread, bake, and serve. You don't have to use raspberry...experiment with your favorite fruit spreads. Try strawberry or apricot.
2 (2.1-oz) packages frozen mini phyllo pastry shells (30 shells)
1 (8-oz) round Brie cheese
3 Tbsps raspberry spreadable fruit
1. Heat oven to 350°F. Place pastry shells on un-greased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each phyllo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
2. Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
3. Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.
Yield: 30 appetizers

Calories: 40
Total Fat: 2g
Fiber: 0g
Sodium: 60mg

There is no need to thaw the frozen phyllo shells; simply arrange them on a cookie sheet, fill and bake. The Brie is baked in the phyllo shells first, without the fruit spread, because the cheese bubbles up as it melts. The fruit spread is spooned over the melted Brie so the fruit will stay inside the shells when they are heated a second time.

For a surprising bit of flavor and texture, place a walnut half underneath Brie cheese. Just before serving, garnish the tarts with tiny mint leaves.
Dish   AppetizerCooking Method   Baked
Prep Time   15 to 30 minutes 
Features   Low-Calorie, Low-Fat, Vegetarian

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