Nestled in crispy phyllo shells is spoonful of Saint Angel, a luxurious triple cream cheese. It’s topped with toasted pecans, a sprinkling of dark brown sugar followed with a drizzle of Cognac for a touch of warmth and spice. Then they’re baked just until the brown sugar and Cognac have melted into the cheese. It’s a bite size spin on baked brie and deliciously simple to make!
Thumbing through a number of books looking for a few ideas for snacking and sharing, there are a number of versions of baked brie and for good reason. It’s easy to pull together and always greeted with a smile. So, since it’s the season of sharing breaking the baked cheese into bitesize pieces seemed intriguing. And sitting next to the puff pastry in my freezer, you’ll almost always find packages of mini phyllo shells. They’re the perfect vessel for small bites, both sweet and savory. Start by adding a spoonful of Saint Angel cheese, normally found next to the brie. Add a bit of chopped toasted pecans, plus some brown sugar and Cognac for the glaze.
Pop them in the oven for about 10 minutes and you’ve got a tray of luscious little appetizers.
These can be made ahead, finishing with the Cognac before right before baking. Scrumptious simplicity that’s perfect for sharing with friends this holiday season!
Cognac and Brown Sugar Glazed Angel Bites
15 frozen Athens® mini phyllo shells, 1 package
5 tablespoons Saint Angel cheese, about 1/3 pound
2-1/2 tablespoons chopped toasted pecans
4 teaspoons dark brown sugar
4 teaspoons good Cognac
Place about 1 teaspoon of the Saint Angel cheese inside the tart shells, carefully pressing the cheese into the bottom of the shell.
Sprinkle about ½ teaspoon toasted pecans over the cheese into each shell.
Sprinkle about ¼ teaspoon of the brown sugar over the tops of each.
Drizzle about ¼ teaspoon of the Cognac over the brown sugar. Place the tartlets on a baking sheet lined with a Silpat liner or Parchment paper.
Bake in a 300-degree oven for 8 to 10 minutes, or until the cheese softens the brown sugar has melted. The tart shells might open up slightly from the cheese melting.
These can be made ahead, covered and refrigerated the day before you need them, finishing with the Cognac before right before baking. Any leftovers can be refrigerated and reheated in a 350-degree oven for about 3 to 4 minutes.
Makes 15 appetizers.
Cognac and Brown Sugar Glazed Angel Bites
Equipment
- Baking sheet lined with Silpat liner or parchment paper
Ingredients
- 15 frozen Athens® mini phyllo shells, 1 package
- 5 tablespoons Saint Angel cheese, about 1/3 pound
- 2-½ tablespoons chopped toasted pecans
- 4 teaspoons dark brown sugar
- 4 teaspoons good Cognac
Instructions
- Place about 1 teaspoon of the St Angel cheese inside the tart shells, carefully pressing the cheese into the bottom of the shell.
- Sprinkle about ½ teaspoon toasted pecans over the cheese into each shell followed by about ¼ teaspoon of the brown sugar.
- Drizzle about ¼ teaspoon of the Cognac over the brown sugar.
- Place the tartlets on a baking sheet lined with a Silpat liner or Parchment paper. Bake in a 300-degree oven for 8 to 10 minutes, or until the cheese softens the brown sugar has melted. The tart shells might open up slightly from the cheese melting.
