Brie and Saffron Phyllo Tartlets

1. 1

   Preheat oven to 350F.

2. 2

   On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter.

3. 3

   Top with a second phyllo sheet and brush lightly with butter.

4. 4

   Top with a third phyllo sheet and cut stacked phyllo lengthwise into 4 strips and crosswise into 6 strips to make twenty-four 3-inch squares.

5. 5

   With scissors cut off corners of squares to form octagons and cover with plastic wrap.

6. 6

   Line each mini-muffin cup with 1 phyllo octagon, letting edges curl naturally, and bake in middle of oven until golden brown, about 10 minutes.

7. 7

   Carefully transfer shells in cups to racks to cool completely.

8. 8

   Make 24 more octagons with remaining 3 phyllo sheets and butter in same manner, Shells may be made 1 week ahead and kept in cups, wrapped in plastic wrap, at room temperature, or 1 month ahead and frozen.

9. 9

   In a small saucepan simmer cream with saffron until reduced to about 3/4 cup and cool slightly.

10. 10

    Whisk in yolks and season with salt and pepper.

11. 11

    Divide Brie among shells and spoon 2 teaspoons saffron cream into each shell.

12. 12

    Bake tartlets in 2 batches in middle of oven about 8 minutes, or until filling is puffed.

13. 13

    Cool tartlets in cups on racks 5 minutes and carefully lift out onto racks to cool completely.

14. 14

    Serve tartlets warm or at room temperature.

* Per serving · 4 servings · Values may vary.