Sweet AND Savory
I made this one for Christmas Day and thought it might be nice for Valentine's day, but for the life of me I can't find the link!!! After way too many searches in the last few days, I'm going to offer my apologies to whatever source it was and just tell you about it. Fortunately for all of us, I remember it well! Well, it IS kinda simple... but GOOD.


We are going to stuff filo cups with a sweet and sour sauce and top with brie and pecans – sound good? You really can't get much simpler. Filo cups are readily available in your freezer section (usually by the pie crusts and such), but since I had filo sheets in my freezer, I opted to make my own.

Filo is an incredibly thin and delicate dough, and when layered with melted butter produces an extremely flaky result. Five layers felt about right – and as you can see, I had some difficulty being gentle enough to separate full sheets intact...



No worries! Just keep overlapping and brush liberally with butter to hold it all together. I used my ravioli cutter to create 2” squares, which were eased into a (sprayed) mini muffin tin.



Bake at 375F for about 10 minutes until lightly browned. Gently loosen from the tin, set aside. Of course if you used the frozen version, follow the package instructions.


Meanwhile, make your “spread”. Now the original recipe (again, thank you, whoever you are) when doubled called for a cup of cherry preserves, 4 Tbsp Balsamic vinegar, salt and pepper. Two days before Christmas I did NOT feel like fighting the crowds just to get cherry preserves, so I did some research and ended up using (wait for it) - cherry pie filling. Yes, the stuff that comes in a can - which I could get at the corner deli, for Pete's sake! Surprisingly, pie filling is much lower in sugar than preserves, so I used 1 cup of the filling and reduced the Balsamic to 2 Tbsp (tasting, of course). A little chopping from an immersion blender and I had a somewhat chunky texture that I liked.


This shows the process – the upper left is a generous teaspoon of the cherry “sauce”. Next row shows the addition of a cube of brie (an 8oz wheel, trimmed of rind was perfect for my 2 dozen cups), and finally a sprinkling of coarsely chopped pecans. As I was transporting to my parents' home I stopped prep there and popped into their oven for maybe 5 minutes, just to melt the brie.


Now, here's the verdict - Sis-in-Law enjoyed them so much that she made a brie round that she topped with a purchased balsamic cherry spread just a week later for another get-together! Easy peasy

NOTE: it turned out that my version of the sauce was more tart than the store bought – both were good, so use your own taste buds to adjust. It's your kitchen!

Posted by Linda :
Tuesday 24 January 2017 - 12:03:07
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