Cognac and Brown Sugar Glazed Angel Bites
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!
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 ⅓ pound
- 2-½ tablespoons chopped toasted pecans
- 4 teaspoons dark brown sugar
- 4 teaspoons good Cognac
Instructions
- 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 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.
Notes
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.