Gluten-Free JOC Appetizer - Brie and Cranberry Phyllo Cups

Ingredients:

1 package (8 sheets) gluten-free phyllo dough, thawed
4 ounces gluten-free Brie cheese, cut into small cubes
1/2 cup gluten-free cranberry sauce (homemade or store-bought)
2 tablespoons gluten-free melted butter
1 tablespoon gluten-free fresh thyme leaves
1/4 cup gluten-free chopped pecans (optional)
Gluten-free powdered sugar for dusting (optional)
Fresh cranberries for garnish (optional)
Fresh rosemary sprigs for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.

Lay one sheet of gluten-free phyllo dough on a clean surface and brush it with melted gluten-free butter. Place another sheet on top and brush it with butter as well. Repeat this process with two more sheets, creating a stack of four buttered sheets.

Cut the stacked phyllo dough into squares or rectangles that are large enough to fit into the mini muffin tin cups. You should get about 16 squares or rectangles from the stack.

Gently press each phyllo square or rectangle into the mini muffin tin cups, creating small pastry cups.

Place a small cube of gluten-free Brie cheese in the bottom of each pastry cup.

Top the Brie with a small spoonful of gluten-free cranberry sauce.

Bake in the preheated oven for about 10-12 minutes or until the phyllo cups are golden brown and the Brie is melted.

Remove from the oven and let them cool for a minute before carefully removing the phyllo cups from the muffin tin.

If desired, sprinkle each Brie and Cranberry Phyllo Cup with fresh thyme leaves and chopped gluten-free pecans.

Dust with gluten-free powdered sugar if you like, and garnish with fresh cranberries and rosemary sprigs for a festive touch.

Serve these gluten-free Brie and Cranberry Phyllo Cups as a delightful and elegant appetizer.

Enjoy these gluten-free Brie and Cranberry Phyllo Cups as a flavorful and festive appetizer!