This recipe is quick, easy, delicious and has just 5 ingredients. It doesn't get better than this!


  1. Set your oven to 325°F and line a baking sheet with parchment paper.
  2. Place the mini phyllo pastry shells onto the baking sheet and scoop in about 1 teaspoon of brie cheese into each shell.
  3. Once the oven is ready, place the shells in the oven to bake for 5 minutes just enough to melt the cheese and toast the pastry.
  4. While the pastries and cheese are still hot, scoop in half a teaspoon of raspberry preserves into each shell and swirl the preserves into the melted cheese to incorporate.
  5. Place the pastry shells onto a plate for serving and top with fresh raspberries and mint leaves, if preferred.
  6. Serve warm.


Developed together with Linzay Chatelain, UAB Dietetic Intern

Photo by Linzay Chatelain

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