Shelly's Recipe

BRIE & RASPBERRY-ALMOND CUPS

Category: Cheese

1 small wheel of brie cheese (1/2 lb), rind removed
1 small package of fresh raspberries (approx. 36)
1/2 pkg of Phyllo dough sheets (four rectangles)
4 tbsp sliced almonds
4 tbsp raspberry preserves
1/2 cup butter, melted

Place 1 sheet of Phyllo dough onto work surface and brush with butter. Wrap damp kitchen towels around remaining Phyllo dough to keep dough slightly moist and easy to work.

Using a 3-inch round cookie cutter (or water glass), cut Phyllo dough into 18 circles. Lightly butter two mini-muffin tins. Place a Phyllo circle into muffin cups and press gently down on each one. Make sure to press dough along muffin sides to make a dough cup.

Preheat oven to 350 and bake for 20 minutes. Place a small dollop of raspberry preserves into bottom of cups. Top with a small square of brie cheese. Place several sliced almonds and two fresh raspberries in each and bake for 10 minutes at 350. Makes 18.