Ingredients:

  • 1 (17.3 ounce / 490g) package pre-made mini phyllo shells (24 shells)
  • 8 ounces / 225g Brie cheese, rind removed, cut into 24 small pieces
  • 1/2 cup / 120ml whole berry cranberry sauce (canned or homemade)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1/4 cup / 60ml honey (local honey is a lovely touch)
  • 1 sprig fresh rosemary

Instructions:

  1. In a small saucepan, combine honey and rosemary sprig. Heat over low heat until just warmed, stirring occasionally. Remove from heat and let steep for at least 15 minutes. Remove rosemary sprig before using.
  2. Preheat oven to 350°F (175°C).
  3. Place phyllo shells on a baking sheet. Place a piece of Brie in each shell. Top with a small spoonful of cranberry sauce and a sprinkle of chopped rosemary.
  4. Bake for 8-10 minutes, or until the Brie is softened and slightly melted. Keep an eye on the phyllo cups to prevent burning.
  5. Remove from oven and let cool slightly. Drizzle each bite with rosemary-infused honey. Serve immediately.