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Ingredients
- 30mini phyllo shells (two 1 9/10-ounce packages)
- ½medium apple, peeled and finely diced
- 5large eggs
- 1teaspoon Dijon mustard
- ¼teaspoon salt
- Pinch of freshly ground pepper
- Pinch of ground nutmeg
- 4ounces Brie (½ small wheel), cut into 30 squares
Nutritional analysis per serving (30 servings)
37 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees Fahrenheit. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
- Step 2
Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
- Step 3
Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.
Private Notes
Comments
We tried these as an intro to Thanksgiving Dinner. They were just a a little bland, to all guests. We used a supermarket brie, though, which could be the root cause of the poor results.
Make sure to beat the eggs very well to incorporate the whites. Otherwise, pouring becomes difficult and overfilling accidents will occur.
I used these as a basis for rosemary, shallot and sheep cheese tartlets in phyllo shells. I made the shells from phyllo sheets, rather than premade shells- it's not hard, just layer the sheets with melted butter. I layered cheese, caramelized shallots, egg whipped with fresh rosemary, and topped with (more) cheese. Delicious.
Was a nice change from the usual, but I don't think worth the effort. I splurged on really good brie, but I don't think it mattered. I was careful not to overfill the shells, so I appreciate the note about that. I also used only four eggs and less than a 1/2 apple, and there was plenty of liquid to fill the cups.
Disappointing. I made them in a small muffin tin. The egg mixture is bland and the general flavour is sweet-ish. Good for those who don’t like pronounced flavours. Next time I’ll try and put cheese in the egg mixture for more pizazz.
I could not find phyllo cups, so used sheets and cut 4x4 squares, using about 8-10 layers. I arranged these into a cupcake pan which worked fine. Then put a bit of both cheddar and brie in the cups along with the apple slice. For the egg mix I used 4 eggs and a couple tablespoons of milk to improve the texture of the liquid. Poured in the egg mix and baked for 25 min, as they looked anemic after only 15. Tasted great. Made 12.
I tried this as written, and it was, indeed, bland. I made the following changes and they disappeared quickly! Decrease eggs to 3 Increase dijon mustard to 1 tablespoon Add 4 tablespoons heavy cream Add 1/2 cup shredded cheddar Add 1/4 teaspoon habanero sauce Use a very ripe quality brie, one verging on stinky. Everything else stays as written.