YIELD: 30 pastries
3 canned chipotle peppers (for the chipotle paste)
½ cup chicken stock or water (for the chipotle paste)
4 Tbsps. honey
1 Tbsp. chipotle paste
salt and pepper, to taste
½ cup chopped walnuts
6 Tbsps. dehydrated cranberries
30 phyllo pastry shells
½ lb. brie cheese
1. For the chipotle paste: clean peppers and remove all the seeds. Put them in a blender with the water or chicken stock. Blend until perfectly mixed. It can keep for weeks in the refrigerator
2. In a small saucepan, lightly heat the honey and mix it with the chipotle paste, salt and pepper. Add the walnuts and cranberries and stir. Remove saucepan from fire.
3. Cut the brie cheese into ½” cubes. Preheat oven to 350°F. Place the phyllo cups on a baking sheet and fill them evenly with the cubed brie. Top them evenly with the honey mixture and bake them in the oven for 5 to 7 minutes or until the cheese melts. Serve them hot.
Photo/recipe: National Honey Board/Coral Bosch, event planner and founder of Zikei Event Design