Brie cheese and cranberry sauce are tucked into phyllo dough to make irresistibly flaky and cheesy appetizer turnovers. Thanks to Athens Foods for sponsoring this post and helping me to share this recipe with you.
I think I would be breaking some sort of politically correct holiday rule if admitted that one of my favorite part of the holidays is the appetizers at holiday parties. Okay, it doesn't actually beat watching my kids' eyes light up on Christmas morning (you see...food doesn't have a complete hold over me!) But there is something about meatballs on toothpicks, mini stuffed phyllo shells and savory crostini that puts the "holly jolly" in my Christmas.
And what is a holiday party without some sort of baked Brie dish? The problem is that I will station myself right beside that oozing cheese and elbow aside anyone that tries to take it away from me. That pretty much blows my Healthy Eating Tips & Tricks for the Holidays out of the water.
So, I had to find a way around the "eat-entire-wheel-of-Brie-and-gain-10-pounds-in-one-night" issue.
That's where the Athens Fillo (phyllo) dough comes in. When I wrap a small piece of Brie cheese into a fillo turnover, with a dollop of good-quality cranberry sauce tucked inside, I feel satisfied within a few turnovers. I still get the satisfaction of that melted cheese heaven without completely overdosing on Brie. And the light, flaky pastry adds a wonderful, satisfying texture to this perfect finger food.
I always keep a package of fillo dough in my freezer because it's great for last-minute appetizers. A package of the dough defrosts within two hours and is very easy to work with, provided you keep the dough covered with a damp towel so that it doesn't dry out.
The first couple of turnovers never turn out perfectly - at least mine don't. But as soon as you get the hang of folding the dough into triangles, it's a breeze. My youngest son even got into the act, especially when he knew that he was going to be able to sneak extra pieces of Brie cheese.
Like mother, like son.
The recipe:
Preheat the oven to 375 degrees F.
Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use.
Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray.
Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and ½ teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle.
Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
Repeat with the remaining dough, Brie cheese and cranberry sauce.
Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.
Printable Recipe
3-Ingredient Brie & Cranberry Phyllo Turnovers Recipe
Ingredients
- 1 roll ½ package Athens fillo dough, defrosted
- cooking spray
- 3 ounces Brie cheese cut into 18 1-inch squares
- 3 tablespoons cranberry sauce or chutney
Instructions
- 1. Preheat the oven to 375 degrees F.
- 2. Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use.
- 3. Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray.
- 4. Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and ½ teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
- 5. Repeat with the remaining dough, Brie cheese and cranberry sauce.
- 6. Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.
Notes
Nutrition
Other easy appetizer recipes:
Cookin' Canuck's Grilled Zucchini Rolls with Goat Cheese, Roasted Peppers & Capers
Cookin' Canuck's Creamy White Bean Dip with Parmesan Cheese & Sage
Center Cut Cook's Grilled Shrimp Bruschetta
Baked Bree's Blue Cheese & Onion Flatbread
Spiced's Provence Tartlets
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Julie
Hi Dara- What a yummy looking recipe!! I am wondering if you have any experience with making these ahead of time...or any phyllo dough apps ahead of time? I am getting reading to throw my dad a 80th bday party and would love to serve these!
Micheline
What a wonderful idea and beautiful, crisp photos. I would love these even as a main dish with a salad.
Camilla
Yum! Planning to make these for a party this weekend. Do you have any advice for making them ahead? Assemble ahead and wait to bake until just before the party? Or assemble and bake ahead, just reheating before the party? Thanks for the awesome recipe!
Nutmeg Nanny
Oh yes! I bet these taste amazing 🙂 and they're relatively simple
jane
these look SOOOO good!
Kim Beaulieu
I want to try these over the holidays. Absolutely beautiful and look so tasty. Love the the photos.
The Wimpy Vegetarian
This looks fantastic! And so easy, which is perfect for the holidays. Gorgeous photos too 🙂 Pinning right now to make for a party this weekend ! happy holidays!!
MaryAnne
These sound delicious! I'm usually intimidated by fillo dough, but I will try these!
David @ Spiced
Thank you so much for including the Provence Tartlets!! These Brie & Cranberry Turnovers look quite delicious, too!
Stephanie @ Girl Versus Dough
Love these little brie bites! I may have to convince my family to add these into our spread this Christmas. 🙂