Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell
Total Time
15 Mins
Yield
Makes 30 tartlets

Use frozen mini phyllo pastry shells as the base for this colorful holiday appetizer. Keep these shells on hand so that you can always throw together a last-minute appetizer.

How to Make It

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.

Ratings & Reviews

dodroe's Review

Kellye
December 11, 2014
N/A

Thymekeeper's Review

distractedcook
May 26, 2013
So easy and fast to make. Delicious to boot! Went great with the Pink Lemonade Cocktail at my party. I will make these regularly for events.

Cecilia's Review

nancyb87
January 30, 2013
These are very good. You can also make a simple dessert using the same ingredients but substituting fruit preserves instead of red pepper jelly.

distractedcook's Review

EPMaxwell
November 19, 2011
N/A

nhgirl25's Review

Thymekeeper
June 04, 2011
Awesome!! The spice of the pepper jelly goes perfectly with the crunch of the almonds and the gooieness of the brie. Great for a party and easy to make.

Kellye's Review

nhgirl25
April 13, 2011
very good and easy!

nancyb87's Review

Cecilia
December 31, 2010
Easy and a big hit! I didn't add the nuts. I made them and then baked them as needed. They didn't get soggy. Pepper jelly did not overpower. My new #1 appetizer!

EPMaxwell's Review

dodroe
July 30, 2010
This recipe is a perfect example of simple ingredients and flavors matching up so wonderfully and easily and quickly to create a fantastic appetizer. ENJOY! We will make again and again and again. There is never one left on the tray.