Pepper Jelly Brie Bites


  • 2 (1.9-oz.) packages frozen mini phyllo pastry shells, thawed
  • 3 ounces Brie cheese, rind removed
  • Red pepper jelly
  • 3 tablespoons chopped roasted salted almonds


Preheat oven to 350°. Place mini phyllo pastry shells, on a baking sheet. Cut Brie cheese, into 30 very small pieces. Spoon rounded 1/4 teaspoon red pepper jelly into each shell; top with cheese. Sprinkle with almonds. Bake tartlets 5 to 6 minutes or until cheese is melted.


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