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.
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.
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.
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.
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).
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.
Phyllo cups can be made and stored in an airtight container for 2 days.
Assemble cups up to 4 hours ahead and refrigerate. Bake right before serving for best results.
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
6 servings