Brie Phyllo Cups with Honeyed Figs and Almonds Recipe

Ingredients

8 sheets phyllo dough
2 tablespoons unsalted butter, melted
2 President Brie logs, sliced into 1/8-inch thick rounds
1/2 cup finely chopped dried figs
1/4 cup sliced almonds, lightly toasted
2 tablespoons honey
1 1/2 teaspoons water

Preparation

Step 1

Preheat oven to 375 degrees F. Brush a little melted butter into cups of 2 (24-cup) mini-muffin pans.

Fold each sheet of phyllo dough over. Cut rounds using a 2-inch cookie cutter and fit into cups (you should have 2 layers of phyllo per cup). Brush phyllo cups with melted butter. Bake 3-4 minutes or until lightly golden; remove from oven.

Place a slice of brie into each cup, followed by a sprinkling of figs and almonds. Stir together honey and water in a small bowl; drizzle an even amount of honey-water over figs and almonds. Bake 5 minutes or until brie is bubbly. Cool 2 minutes before transferring cups to a serving platter.

Makes 24 cups (8 appetizer servings)