Mini phyllo shells are filled with melted brie and topped with cranberry sauce, then finished with a touch of rosemary or nuts for a festive, elegant appetizer.
[cooked-sharing]
Yields24 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
Makes 24 bites
24frozen mini phyllo shells (pre-baked, from the freezer section)
8ozbrie cheese, rind removed, cut into ½-inch cubes
½cupcranberry sauce (homemade or store-bought)
2tbspchopped pecans or walnuts (optional, for crunch)
1tspfresh rosemary, finely chopped (optional, for garnish)
Honey (optional drizzle, for extra sweetness)
Prepare the shells
1
Preheat oven to 350°F (175°C).
Arrange phyllo shells on a parchment-lined baking sheet.
Fill with brie
2
Place one cube of brie in each shell.
Bake for 5–7 minutes, until the cheese is melted and bubbly.
Add cranberry topping
3
Remove from oven and carefully spoon ½ teaspoon cranberry sauce over the melted brie in each cup.
Sprinkle with chopped pecans/walnuts (if using).
Garnish & serve
4
Sprinkle with fresh rosemary for a festive touch.
Optional: drizzle lightly with honey for a sweet-savory balance.
Serve warm on a platter.
Serving Suggestions
5
Arrange on a holiday platter with sprigs of rosemary and sugared cranberries for presentation.
Perfect for Christmas Eve appetizers, holiday cocktail parties, or even as part of a festive brunch.
Pair with sparkling wine or mulled cider.
Tips & Variations
6
Make-ahead: Assemble cups with brie up to a day in advance; refrigerate and bake just before serving. Add cranberry topping after baking.
Savory twist: Swap cranberry sauce for fig jam or caramelized onions.
Nut-free option: Skip nuts and garnish with microgreens or a tiny basil leaf.
Bigger batch: Recipe can easily be doubled or tripled for parties.
Ingredients
Makes 24 bites
24frozen mini phyllo shells (pre-baked, from the freezer section)
8ozbrie cheese, rind removed, cut into ½-inch cubes
½cupcranberry sauce (homemade or store-bought)
2tbspchopped pecans or walnuts (optional, for crunch)
1tspfresh rosemary, finely chopped (optional, for garnish)
Honey (optional drizzle, for extra sweetness)
Directions
Prepare the shells
1
Preheat oven to 350°F (175°C).
Arrange phyllo shells on a parchment-lined baking sheet.
Fill with brie
2
Place one cube of brie in each shell.
Bake for 5–7 minutes, until the cheese is melted and bubbly.
Add cranberry topping
3
Remove from oven and carefully spoon ½ teaspoon cranberry sauce over the melted brie in each cup.
Sprinkle with chopped pecans/walnuts (if using).
Garnish & serve
4
Sprinkle with fresh rosemary for a festive touch.
Optional: drizzle lightly with honey for a sweet-savory balance.
Serve warm on a platter.
Serving Suggestions
5
Arrange on a holiday platter with sprigs of rosemary and sugared cranberries for presentation.
Perfect for Christmas Eve appetizers, holiday cocktail parties, or even as part of a festive brunch.
Pair with sparkling wine or mulled cider.
Tips & Variations
6
Make-ahead: Assemble cups with brie up to a day in advance; refrigerate and bake just before serving. Add cranberry topping after baking.
Savory twist: Swap cranberry sauce for fig jam or caramelized onions.
Nut-free option: Skip nuts and garnish with microgreens or a tiny basil leaf.
Bigger batch: Recipe can easily be doubled or tripled for parties.
