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Ingredients
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Phyllo Cup
Baked Brie
Apple Chutney
Method
Phyllo Cup
- 1
- 2
Assemble the Cups
Stack 3-4 sheets of phyllo dough on top of each other, brushing each layer with butter. Cut the stacked phyllo into squares, about 4x4 inches each. Gently press each square into a mini muffin tin to form cups.
- 3
Bake the Cups
Bake the phyllo cups in the preheated oven for about 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool slightly.
Baked Brie
- 4
Prepare the Brie
While the phyllo cups are baking, place the round of brie on a baking sheet lined with parchment paper. Drizzle the top with honey and sprinkle fresh thyme leaves over it.
- 5
Bake the Brie
Once the phyllo cups are done, place the brie in the oven and bake for 10-12 minutes, or until the cheese is soft and oozing but not completely melted.
Apple Chutney
- 6
Cook the Chutney
In a medium saucepan, combine diced apples, chopped onion, brown sugar, apple cider vinegar, ground cinnamon, ground ginger, salt, and water. Bring to a boil over medium heat.
- 7
Simmer the Chutney
Reduce heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally until the apples are tender and the chutney has thickened.
- 8
Cool the Chutney
Remove the chutney from heat and let it cool slightly before serving.
