Light Brie and Cranberry Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 3 large sheet of phyllo pastry
- 120 gr / 4oz brie cheese finely chopped
- a bunch of fresh aromatic herbs ( basil thyme, parsley etc), i used lemon balm
- 1/2 cup cranberry sauce freshly made or store-bought
- 200 gr/ 2 cups fresh cranberries
- 2 tbsp sugar or to taste( i used demerara sugar)
- 50 ml /1/4 cup fresh orange juice
- 50 ml /1/4 cup water
- Carbohydrate 4.48970833333333 g
- Cholesterol 0 mg
- Fat 0.0173125 g
- Fiber 0.115416666666667 g
- Protein 0.0230833333333333 g
- Saturated Fat 0.00150041666666667 g
- Serving Size 1 1 Serving (12g)
- Sodium 3.34708333333333 mg
- Sugar 4.37429166666667 g
- Trans Fat 0.00577083333333333 g
- Calories 17 calories
In a medium saucepan, combine orange juice, sugar and water over medium heat.Cook, stirring occasionally, until the sugar has dissolved.Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 7 minutes. Remove from the heat and set aside until ready to serve.Preheat oven to 190C/200 F.Roll out the 3 phyllo sheets one above the other. With the help of a cookie cutter, form small circles, trying to work quickly so that the phyllo pastry doesn't dry out.Arrange three rounds on each mould of a mini muffin tin brushed with olive oil.Bake for a few mins until lightly crisp and golden brown.Remove from the oven and arrange some chopped cheese in each cup. Dollop a scant spoonful of cranberry sauce on each little brie cup.Top with fresh aromatic chopped herbs and serve.
