These little morsels of sweet and creamy delectability are picky, picky, picky.
But in the spirit of "good things take time," I can honestly tell you, they are sooooo worth it!
Better still, they can be prepared ahead of time and frozen.
I take an afternoon to make these up over the holidays and keep a batch at the ready to serve as an appetizer before our Christmas turkey.
Trust me when I tell you, there are never any leftovers!
Cranberry Brie Phyllo Triangles
For printable recipe click here
- 1-1/4 cups butter, melted
- 1 package (16 ounces, 18-inches x 14-inches sheet size) frozen phyllo dough, thawed
- 1-1/2 cups whole-berry cranberry sauce
- 8 ounces Brie cheese, rind removed, cubed
Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.)
Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan; brush with butter.
You can freeze these on the tray at this point and then, once frozen, remove to a freezer bag.
Bake at 400° for 10 minutes if defrosted, or 20 minutes if frozen or until golden brown. Let stand for 5 minutes before serving. Yield: about 4-1/2 dozen.