Prosciutto Brie Filo Cups with Hot Honey and Walnuts

Six ingredients, five minutes of prep, and a result that looks way harder than it actually is. This Thanksgiving appetizer recipe wraps prosciutto, brie, and pepper jelly inside filo dough, bakes it in a muffin tin, and finishes with hot honey and crushed walnuts.

Ingredients

• Filo dough
• Prosciutto
• Brie
• Melinda's Berry Jalapeno Pepper Jelly
• Crushed walnuts
• Melinda's Hot Honey

Method

Start by laying out sheets of filo dough. The thin, flaky pastry provides all the crunch you need without any heavy breading.

Layer prosciutto on top of the filo, then add slices of brie. Spread Melinda's berry jalapeno pepper jelly over the cheese, sprinkle crushed walnuts on top, and drizzle with Melinda's hot honey.

Roll the whole thing up like a burrito and slice it into one-inch rounds. Place each round into a muffin tin and spray with avocado oil. Cook in a smoker or oven at 350 degrees for 40 minutes.

Finish with more crushed walnuts, fresh thyme, and another drizzle of hot honey.

Key Takeaways

• The burrito-roll-and-slice method turns a layered filling into uniform muffin-tin cups
• Sweet heat from the pepper jelly and hot honey plays well against the salty prosciutto and rich brie
• 40 minutes at 350 degrees gives the filo enough time to get fully crisp without burning the filling