Place Phyllo Shells/Cups on a Baking Sheet with a Silicone Baking Mat. Bake at 350°F for about 5 minutes to crisp. 

(Note: If you can’t find pre-made Phyllo Shells/Cup, you can make your own by spraying one sheet of Phyllo Dough with Non-stick Cooking Spray.  Fold in half.  Spray again.  Fold in half again.  Spray again.  Cut the long end of the folded Phyllo Dough in two equal pieces. Shape into mini-muffin cup, creating a homemade Phyllo Shell/Cup.  Bake at 350°F for about 5 minutes to crisp.)

While they’re baking, you can prep the Pistachios and Pomegranate. Start by placing Pistachios in a Ziploc bag and lightly tap them with a Wooden Spoon to crush them into smaller pieces.

Seed the Pomegranate (Note: Watch the Video of this recipe at tinykitchen.net for an easy technique on how to seed a Pomegranate)

After you remove the Shells/Cups from the oven, place a small amount (about 1/4 teaspoon) of Jam in each Phyllo Cup. (Note: if making your own shells, you might want to add a touch more as they will be bigger)

Place 1/4 – 1/2 ounce of Brie Cheese on top of the Jam. (Note: if making your own shells, you might want to add a touch more as they will be bigger)

Bake at 350°F for another 5-10 minutes, until the cheese is melted and bubbly. Be sure to watch then to make sure that the Shells don’t burn.

Remove from oven and garnish with Crushed Pistachios, Pomegranate Seeds and a leaf of Fresh Mint.

Enjoy!