Flaky, crisp phyllo pastry cups are filled with creamy Brie cheese , a spoonful of fig jam , and topped with toasted nuts and fresh thyme . Once baked, the cheese melts into the jam, creating a luxurious contrast of textures and flavors—salty, sweet, nutty, and buttery all in one perfect bite.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsmakes ~24 phyllo cups
For the Phyllo Cups
1 package phyllo dough sheets (about 12 sheets), thawed
¼ cup unsalted butter, melted (or olive oil for a lighter version)
Muffin tin (mini preferred) Optional Shortcut: Use pre-made mini phyllo shells (such as Athens brand) to skip the phyllo prep.
For the Filling
6 oz Brie cheese, rind on or off, cut into small cubes
½ cup fig jam or fig preserves
2 tbsp chopped toasted pecans or walnuts
1 tsp fresh thyme leaves (or rosemary for variation)
Optional: A tiny pinch of flaky sea salt
Prepare the Phyllo Cups
Skip to step 3 if using pre-made shells
1
Preheat oven to 375°F (190°C) .
Lay out one sheet of phyllo and brush lightly with melted butter. Stack with another, repeat until you have a stack of 3–4 sheets .
Cut into 2½–3-inch squares. Gently press each square into a mini muffin tin cavity, letting edges ruffle.
Bake empty cups for 5–6 minutes until lightly golden and crisp. Remove and let cool slightly.
Prep the Brie
2
Cut Brie into small cubes, about ½-inch pieces (1 piece per cup).
If preferred, remove the rind—but it’s fully edible and melts well.
Assemble the Cups
3
Place 1 cube of Brie into each phyllo cup.
Add a ½ teaspoon of fig jam on top.
Sprinkle with a pinch of chopped nuts and a few thyme leaves .
Bake
4
Return to the oven for 6–8 minutes , just until Brie is melted and bubbling.
Let cool slightly before serving (they’re best warm, not hot).
Tips for Success
5
Keep phyllo covered with a damp towel while working to prevent it from drying out.
Brie can be replaced with Camembert , triple-cream cheese , or vegan brie .
Swap fig jam for apricot, cranberry, or pear preserves for variety.
Make-Ahead Tips
Suggested Pairings
7
Cocktail: Sparkling wine, dry rosé, or a crisp French 75
Side: Charcuterie board or a salad of arugula, pear, and lemon vinaigrette
Dessert: Keep it going with chocolate truffles or fruit tarts
Ingredients makes ~24 phyllo cups
For the Phyllo Cups
1 package phyllo dough sheets (about 12 sheets), thawed
¼ cup unsalted butter, melted (or olive oil for a lighter version)
Muffin tin (mini preferred) Optional Shortcut: Use pre-made mini phyllo shells (such as Athens brand) to skip the phyllo prep.
For the Filling
6 oz Brie cheese, rind on or off, cut into small cubes
½ cup fig jam or fig preserves
2 tbsp chopped toasted pecans or walnuts
1 tsp fresh thyme leaves (or rosemary for variation)
Optional: A tiny pinch of flaky sea salt
Directions Prepare the Phyllo Cups
Skip to step 3 if using pre-made shells
1
Preheat oven to 375°F (190°C) .
Lay out one sheet of phyllo and brush lightly with melted butter. Stack with another, repeat until you have a stack of 3–4 sheets .
Cut into 2½–3-inch squares. Gently press each square into a mini muffin tin cavity, letting edges ruffle.
Bake empty cups for 5–6 minutes until lightly golden and crisp. Remove and let cool slightly.
Prep the Brie
2
Cut Brie into small cubes, about ½-inch pieces (1 piece per cup).
If preferred, remove the rind—but it’s fully edible and melts well.
Assemble the Cups
3
Place 1 cube of Brie into each phyllo cup.
Add a ½ teaspoon of fig jam on top.
Sprinkle with a pinch of chopped nuts and a few thyme leaves .
Bake
4
Return to the oven for 6–8 minutes , just until Brie is melted and bubbling.
Let cool slightly before serving (they’re best warm, not hot).
Tips for Success
5
Keep phyllo covered with a damp towel while working to prevent it from drying out.
Brie can be replaced with Camembert , triple-cream cheese , or vegan brie .
Swap fig jam for apricot, cranberry, or pear preserves for variety.
Make-Ahead Tips
Suggested Pairings
7
Cocktail: Sparkling wine, dry rosé, or a crisp French 75
Side: Charcuterie board or a salad of arugula, pear, and lemon vinaigrette
Dessert: Keep it going with chocolate truffles or fruit tarts
Baked Brie & Fig Jam Phyllo Cups
Visited 1 times, 1 visit(s) today
