These Baked Brie Phyllo Cups feature delicious SnapDragon Apples, creamy Brie cheese, smoky bacon and a drizzle of honey for sweetness served in mini phyllo shells. This throw-together appetizer recipe is ready in under 20 minutes- they’re perfect for the holidays or a last minute get-together.
Course Appetizer, Snack
Cuisine Christmas, Fall, Holiday, New Years, Thanksgiving
12miniphyllo cups(I find them frozen in near the phyllo dough)
1small wedgebrie cheeseor whatever creamy cheese you prefer
½SnapDragon Applesliced thin and cut into 1 inch pieces
1TablespoonLemon juiceabout ½ lemon
3slicesbaconcooked until crispy and crumbled
2TablespoonsHoney for drizzling
Instructions
Preheat oven to 350 degrees and line a pan with parchment or foil for easy clean up.
Arrange phyllo cups on the pan.
Cut brie into bite size pieces and place them into the phyllo cups.
Drizzle SnapDragon Apple pieces with lemon juice toss to evenly coated.
Place 2-3 pieces of the SnapDragon Apples into each phyllo cup.
Sprinkle the crumbled bacon generously into each phyllo cup.
Bake for 10-15 minutes, until the cheese is nicely melted.
Drizzle very lightly with honey and serve immediately.
Video
Notes
The lemon juice helps prevent the SnapDragon Apples from oxidizing.
To make these pretty, I fanned the apples a bit when I pressed them into the cheese.
Line your pan with Parchment and or a silpat for easier clean up.
Make sure you fry the bacon nice and crispy so you don’t end up with any chewy pieces.
There’s no need to peel the SnapDragon Apples, I think the skin adds a gorgeous pop of color to the dish. But you can peel them if you want to.
Use a light hand when drizzling the honey- a little goes a long way.
Leftovers and storage- although these are best served immediately, leftovers can be stored in an airtight container in your refrigerator. They will last up to 3 days.