I made these for an activity with the ladies of my church and they were a big hit. I had a bunch of people ask for the recipe. I just got the recipe off of pinterest, and honestly I really didn’t like the way the recipe was written. It was very vague and she had measurements off. So I decided to remake it and rewrite the recipe so I could share it with my friends and you all. They are super yummy!
Baked Brie and Apple Tarts
Makes 24 tarts in classic sized muffin tins
- Phyllo dough
- 8 oz Brie Cheese cut in one inch squares
- 2 cups of Gala Apples (about 3 apples) chopped
- 3 tablespoons of water
- 2 tablespoons of sugar
- 2 teaspoons of cinnamon
For the Glaze:
- 1 tablespoon butter, melted
- 2 teaspoons milk
- 1 cup of powdered sugar
- Preheat oven to 350 degrees
- Cut the phyllo dough in about 3×3 inch squares and fit 4-5 sheets in muffin tins.
- Combine apples, water, sugar, and cinnamon in a medium sauce pan and heat on medium high heat until bubbling. Reduce heat to simmer for about 7 minutes or until the sauce has thickened and the apples have softened.
- Using a potato masher or a fork, mash apples until they are semi-mashed (if you chop the apples small enough, you may be able to skip this step).
- Place one cube of cheese in each phyllo cup. Top with 1 teaspoon of your apple mixture.
- Bake in oven until brown and bubbly, about 10 minutes.
- While tarts are baking, mix butter, milk, and powdered sugar with a hand mixer until smooth.
- Frost tarts with the glaze while the tarts are still warm.
And here are my photos of the process. It was honestly fun photographing these for a little food blog post!
And just in case you guys thought that because I took pretty pictures of tarts that my life was perfect (HAHAHAHA!) Take a look at my messy kitchen while making these. 🙂