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Lissa’s Recipe File: Berry Brie Bites

Posted by Lissa on June 16, 2009


–         2 boxes (30) mini-phyllo shells
–         1 package Brie
–         10 large strawberries
–         assorted berries (I used half a package of raspberries)
–         apple jelly

Heat the oven to 350.  Remove the mini-shells from their packaging and place on a cookie sheet.  Place a slice of Brie in the bottom of each shell and bake according to directions, until shells are crisp and Brie is bubbly.  (Usually about 12-15 minutes.)

While the shells are baking – or before you start, as is my preference – wash and finely chop the strawberries, then place in small bowl.  I sliced the raspberries in half or kept them whole; try to slice them smaller and they might collapse into mush!  Add them to the bowl, then spoon in two large dollops of apple jelly.  Using your fingers, mix the jelly and the berry bits until all the large jelly blobs are gone and the mixture is spoonable.

Remove the shells from the oven and add as much berry mixture as each one will hold.  Top with a larger piece of strawberry or raspberry for garnish, if you like, and a sprinkle of cinnamon if that is to your taste.  Serve immediately.

And now – a few helpful tips!

1)      Do NOT, repeat NOT, use Brie Light.  The taste isn’t bad but the texture is TOTALLY wrong; instead of being all soft and creamy it’s sort of rubbery. 

2)      Please, for the love of god, use a cookie sheet with a lip.  Otherwise you might run into a situation where you tilt the cookie sheet as you place it in the oven and half the shells make a break for it, skidding off the sheet to die a filthy undignified death in the depths of your oven while you shriek “sh*t sh*t SH*T DAMMIT NO!!!”

Um, hypothetically speaking.


(Note: Recipe adapted from this book.)

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