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.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsMakes 24 bites
24 frozen mini phyllo shells (pre-baked, from the freezer section)
8 oz brie cheese, rind removed, cut into ½-inch cubes
½ cup cranberry sauce (homemade or store-bought)
2 tbsp chopped pecans or walnuts (optional, for crunch)
1 tsp fresh 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
24 frozen mini phyllo shells (pre-baked, from the freezer section)
8 oz brie cheese, rind removed, cut into ½-inch cubes
½ cup cranberry sauce (homemade or store-bought)
2 tbsp chopped pecans or walnuts (optional, for crunch)
1 tsp fresh 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.
Cranberry Brie Phyllo Cups
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