Gluten-Free JOC Appetizer - Brie and Fig Jam 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 fig jam (store-bought or homemade)
2 tablespoons gluten-free melted butter
1 tablespoon gluten-free fresh rosemary leaves, chopped
1/4 cup gluten-free chopped pecans (optional)
Gluten-free powdered sugar for dusting (optional)
Fresh figs 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 fig jam.

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 Fig Jam Phyllo Cup with chopped fresh rosemary leaves and gluten-free chopped pecans.

Dust with gluten-free powdered sugar if you like, and garnish with fresh figs and rosemary sprigs for an elegant touch.

Serve these gluten-free Brie and Fig Jam Phyllo Cups as a delightful and sophisticated appetizer.

Enjoy these gluten-free Brie and Fig Jam Phyllo Cups as a flavorful and elegant appetizer!