Raspberry Brie Purses

The combination of creamy Brie and tart raspberry preserves is the filling for these bites.


8 ounces Brie cheese

¼ cup shredded Jack cheese

4 ounces cream cheese, softened

1 tablespoon lemon zest

1 tablespoon Chambord Vegetable-oil cooking spray

24 wonton wrappers

6 ounces raspberry preserves

  • Preheat oven to 375°F.

  • Cut the rind from the Brie, discard it, and cut the remaining cheese into small chunks.

  • Toss the Brie cheese with the Jack cheese in a medium-size bowl. Mix the cream cheese, lemon zest, and Chambord together with a wooden spoon until smooth. Stir in the Brie mixture.

  • Spray muffin tins with vegetable-oil cooking spray. Place one wonton wrapper in each cup and gently press down. Place a teaspoon of cheese mixture in each wrapper. Put a dollop of raspberry preserves on the cheese mixture. Twist tops of wonton wrappers to enclose the filling. Spray each purse with vegetable oil.

  • Bake for 12 to 15 minutes, or until lightly brown. Serve warm.

Simpler Version . . . . . . . . . . . . . . . . . . . . . . . .

For a simpler version of Raspberry Brie Purses, just cut the Brie into chunks, leaving the rind on, and place them in the wonton wrappers. Top them with raspberry preserves and proceed as in the recipe. This makes a pure melted Brie bite, instead of a creamy filling.

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