- 4 sheets phyllo dough (each box usually contains 16 sheets, leftovers may be frozen for future use)
- 1 stick butter melted
- 1/3 cup Bonne Maman Four Fruits Preserves
- 1 small (4”) wheel brie, cut into 16 wedges
- Mini muffin pan
Preheat oven to 350°F. Brush the cups of the mini muffin pan with butter.
Keeping the remaining sheets of phyllo dough covered while you work, so they don’t dry out, lay out one sheet of phyllo dough and brush generously with the melted butter. Lay a second sheet of phyllo dough on top and repeat with the butter. Repeat with remaining layers of dough, brushing the top layer with butter.
Using a sharp paring knife, cut the sheet of phyllo layers into 16 equal sized pieces. Work quickly so the phyllo doesn’t dry out, and tuck each rectangle into a muffin cup. The edges can stick up or you can tuck them under as you prefer. Into each phyllo cup, press one wedge of brie and top with 1 tsp. of the Bonne Maman Four Fruits Preserves.
Bake the brie bites for approximately 15-20 minutes or until phyllo is deep golden brown and cheese and Bonne Maman Four Fruits Preserves are melted and bubbly. Let cool 5 minutes, then serve warm.