YIELD: Makes 30 pastries, serves 8
4 T – honey
1/2 lb. – brie cheese
1/2 cup – chopped walnuts
6 T – dehydrated cranberries
1 T – chipotle paste
30 – phyllo pastry shells
Salt and pepper
For Chipotle Paste:
3 – canned chipotle peppers
1/4 cup – chicken stock or water
In a small saucepan, lightly heat the honey and mix it with the chipotle paste, salt and pepper. Add the walnuts and cranberries and stir. Remove saucepan from fire.
Cut the brie cheese into 1/2-inch cubes.
Preheat oven to 350°F. Place the phyllo cups onto a baking sheet and fill them evenly with the cubed brie. Top them evenly with the honey mixture and bake them in the oven for 5 – 7 minutes or until the cheese melts. Serve them hot.
For the chipotle paste: Clean the chipotles peppers and remove all the seeds. Put them in a blender with the water or chicken stock. Blend until perfectly mixed. It can keep for weeks in the refrigerator and is a good base for preparing chipotle sauce or for flavoring other dishes.
Recipe courtesy of Coral Bosch, Event Planner and Founder of Zikei Event Design.