1packagefrozen mini phyllo shells(15 ounce package)
1cupcranberries(fresh or frozen)
A few sprigs of fresh rosemary(optional)
Preheat the oven to 400 degrees.
On an ungreased cookie sheet evenly place the fillo shells right side up, about one inch apart. Set aside.
In a small saucepan, combine the cranberries, water and sugar, then stir. Top with a one inch piece of rosemary.
Bring the sauce to a boil over medium heat, then reduce to low. Stirring until the cranberries pop, then immediately remove from the heat and discard the rosemary. Set aside.
Slice the brie into 15 pieces and distribute into the fillo shells.
Bake in preheated oven for about 5 minutes or until the brie is smooth and melted.
Remove from oven and place 3-5 cranberries in each fillo shell.
Garnish with small sprig of rosemary, if desired and serve immediately.
You can make this appetizer with, or without the rind of the cheese included. Fill the cups completely with cheese, remember brie melts down about 50% so fill those shells up! Remove the cranberries quickly after they start to pop, to avoid mushy berries. You want them to hold their shape a bit with this dish.The calories shown are based on the recipe making 15 tarts, with 1 serving being 1 tart. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**