Brie, Cranberry, and Pancetta Phyllo Bites

• Meat

  • 1/2 lb Pancetta

• Produce

  • 1 pint Cranberries

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 Roll of phyllo sheets
  • 1/3 cup Sugar

• Oils & Vinegars

  • 1 Coconut oil spray

• Dairy

  • 5 oz Brie

• Liquids

  • 1/4 cup Water

Found on popsugar.com

Description

Directions

• Preheat oven to 375°F. Grease three mini muffin tins with cooking spray. Cook pancetta until crisp. Place one piece of phyllo dough on a flat surface. Spray with coconut oil. Place another sheet on top; repeat four more times for a total of six sheets. Spray top piece of dough with coconut oil. Using a pizza wheel, cut dough into 3 inch squares. Tuck into mini muffin tins. Repeat two more times until you have 36 shells. Bake for 3-5 minutes or until golden brown and crisp. Reduce heat in oven down to 300°F. For the cranberries: Place cranberries, water, sugar and pinch of cayenne in a small sauce pan. Bring to a boil and then reduce to a simmer until the berries are reduced, about 10 minutes. Set aside. Divide brie into 36 even pieces. Place in bottom of each shell. Top with a little bit of cranberry sauce. Pop into the oven for five minutes or until brie has melted. Sprinkle with crispy pancetta.