Equipment
- 2 muffin tins
Ingredients
- 24 wonton wrappers, round
Whipped Brie Filling
- 225 grams Brie cheese rind removed
- ½ cup heavy cream (or more, as needed
- 1 teaspoon lemon zest
- ½ cup granulated sugar
- 6 ounces pistachios
- Fresh Tyme leaves
Instructions
Wonton Cups
- Preheat oven to 350°F. Lightly spray or brush the muffin cups with oil. Press wonton wrappers into each cup. Once all the cups are filled, spray or brush the tops of the wrappers with oil. Bake for 8-12 minutes or until lightly brown and crisp. Cool before filling
Filling
- Remove the rind from the Brie and cut it into small pieces. Place Brie in a food processor or blender. Add the cream and blend until smooth. Add lemon zest and stir to combine. Transfer the whipped Brie to a piping bag fitted with a large round tip. Set aside at room temperature.
Candied Pistachios
- Add pistachios to a small pan with sugar over medium heat. Allow the sugar to melt and turn a dark golden color. Watch closely to prevent burning. Stir quickly and pour the hot pistachios onto a piece of parchment. Cool and chop.
To serve
- Arrange cups on a serving plate. Pipe in a small dollop of the filling. Topped with my famous Habanero Pepper Jelly Garnish with fresh thyme leaves and candied pistachios- ENJOY
Nutrition
Serving: 2grams | Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 98mg | Fiber: 1g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg