Bocconcini di brie e mirtilli rossi

Ingredienti

• 6 sheets phyllo pastry (about 14"X 18")
• 180-200 g brie cheese
• 1/2 cup cranberry sauce
• 2 tbsp pistachio slivers
• 2 tbsp butter

Preparazione

1. 1

   Preheat the oven to 180℃.

2. 2

   Thaw the phyllo pastry. I prefer to leave it in the fridge overnight.

3. 3

   Count 6 sheets of phyllo pastry. Stack them together. Lay it with the length side towards you.

4. 4

   Cut into 4 equal parts width wise. Lengthwise it will be into 3 strips.

5. 5

   Totally you should have 12 pieces or stacks.

6. 6

   Cover them with a damp cloth till you are ready to use them.

7. 7

   Melt the butter. I do that in the microwave oven for 15-20 seconds.

8. 8

   Brush the muffin tins lightly with some butter.

9. 9

   Take one stack, separate all 6 sheets. Brush one with melted butter, lightly.

10. 10

    Cover with another sheet. Brush with melted butter. Repeat till you have a stack of 6 sheets.

11. 11

    Place the stack over the muffin tin cup. Gently press it down into the cup using your fingers or a small jar or glass.

12. 12

    Repeat the same process with the remaining 11 stacks.

13. 13

    Bake the empty phyllo cups for 5-7 minutes or until light golden in colour.

14. 14

    Cut the brie cheese into about 1 tsp pieces or just under 1 inch cube.

15. 15

    Remove the half bake phyllo cups from the oven.

16. 16

    Add one piece of brie cheese in each cup.

17. 17

    Bake the phyllo cups for 5 minutes.

18. 18

    Remove the phyllo cups from the oven.

19. 19

    Transfer them to a wire rack to cool.

20. 20

    Add about 1 tsp of cranberry sauce in each cup.

21. 21

    Sprinkle some pistachio slivers over the sauce.

22. 22

    Cranberry Brie Bites are ready.