These little lovely’s I found while browsing Pinterest. I couldn’t tear my eyes away from their delicious gooeyness (yes, Google tells me this is a word) and decided right then and there, “Those are the ones”! Those are the ones to bring for dessert at Thanksgiving and those are the ones that are going to be snapped up so fast, they will be flying off the platter like hot cakes! And fly off the platter, these little gems did!
I found the recipe at Callmepmc.com and I highly recommend checking her out. I guarantee you will find all sorts of amazing tips and recipes!
Phyllo Sheets or Premade Phyllo Tart Shells
2 Wheels of Brie, cubed into 1/2″ pieces
1/2 c pecans, chopped
6 T brown sugar
6 T honey
(Mind you I doubled the recipe because I was supplying for a crowd)
Preheat the oven to 350.
First I trimmed off the top and bottom of the brie wheel so that the gooeyness could be at full force.
Tada! I know the blinding white is probably burning your eyes with its awesomeness!
Cut the brie into 1/2″ cubes.
Measure out 6 Tbsp brown sugar.
And 1/2 cup pecans.
And now we have all of our ducks in a row! Lay out 3 layers of dough and cut into 3 1/2″ squares.
You should get 12 squares so one dozen per sheet.
Now that all of the hard work is done, treat yourself to a glass of wine!
Next, lightly spray 2 muffin tins with non stick cooking spray.
Then line each tin with the dough. (Remember to use 3 squares per tin)
Then put a cube of brie in the center of each tin.
Coarsely chop up the pecans.
Then sprinkle over each tin.
Sprinkle brown sugar over the brie….
And drizzle with honey.
Bake until cheese starts to melt and the tips of the dough is starting to brown (all though, mine wouldn’t brown so keep and eye on it).
Cool before serving.
Look at those little gems!