1 cup toasted walnuts
2 medium red baking apples such as Jonathan (2 cups finely diced)
¼ cup honey
1 4-in. round (8 oz) Brie or Camembert cheese with rind
2 pkg (1.9 oz each) prepared mini phyllo shells (30 shells total)
- Preheat oven to 400ºF. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp zest. Coarsely chop walnuts using Food Chopper. Finely dice apple using Santoku Knife. Combine zest, walnuts, apple and honey in Classic Batter Bowl; mix gently.
- Cut Brie into thirty ½-in. cubes using Utility Knife. Arrange phyllo cups on Large Sheet Pan. Place one Brie cube into each cup. Using Small Scoop, top Brie with a level scoop of apple mixture. Bake 6-8 minutes or until cheese is melted.
Yield: 30 servings
Chef's Tip: To finely dice apple, slice off each side of apple, avoiding core. Thinly slice apple lengthwise; cut slices into thin strips. Finely dice strips.
Prepared mini phyllo shells can be found in the freezer section of most major grocery stores.
Make-Ahead: Brie cheese can be cut into cubes and placed into phyllo shells; place phyllo shells onto sheet pan. Cover with plastic wrap and refrigerate up to 1 day in advance. Remove plastic wrap, prepare apple mixture and proceed as recipe directs.
© 2009 The Pampered Chef used under license.