These Turkey & Cranberry Phyllo Cups are the ultimate holiday-inspired finger food. Buttery, flaky phyllo pastry shells are filled with tender turkey, creamy cheese, and tart cranberry sauce for a sweet-savory bite. Perfect for parties, Thanksgiving leftovers, or festive buffets, they’re quick to prepare and always a crowd-pleaser.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 mins24 phyllo cups
24 phyllo shells (store-bought, pre-baked or frozen mini cups)
1 cup cooked turkey, finely chopped or shredded (roast or deli-style)
½ cup cream cheese (softened) or Brie (for richer flavor)
½ cup cranberry sauce (homemade or store-bought)
2 tbsp fresh parsley, finely chopped (for garnish)
Optional topping: 2 tbsp chopped walnuts or pecans, toasted
Prep the Cups
1
Preheat oven to 350°F (175°C) .
Place phyllo cups on a baking sheet. If frozen, thaw according to package instructions.
Make the Filling
2
In a small bowl, mix the chopped turkey with cream cheese (or Brie).
Season lightly with salt and pepper if needed.
Assemble
3
Spoon a small amount of the turkey mixture into each phyllo cup.
Top each with ½ tsp cranberry sauce .
Sprinkle with toasted nuts if using.
Bake
4
Bake for 10–12 minutes , until the cheese is warm and the cups are crisp.
Remove from oven and let cool slightly.
Garnish & Serve
Tips & Variations
6
Leftovers Shortcut: This recipe is perfect for using leftover holiday turkey.
Make-Ahead: Assemble cups ahead of time, refrigerate, and bake just before serving.
Dairy-Free: Use dairy-free cream cheese or skip the cheese.
Sweet Twist: Add a touch of honey to the turkey mixture for extra sweetness.
Suggested Pairings
7
Drink: Pairs beautifully with a crisp Chardonnay or sparkling rosé.
Side idea: Serve alongside a festive cheese board or roasted nuts.
Occasion: Ideal for Thanksgiving, Christmas parties, or cocktail hour.
Ingredients 24 phyllo cups
24 phyllo shells (store-bought, pre-baked or frozen mini cups)
1 cup cooked turkey, finely chopped or shredded (roast or deli-style)
½ cup cream cheese (softened) or Brie (for richer flavor)
½ cup cranberry sauce (homemade or store-bought)
2 tbsp fresh parsley, finely chopped (for garnish)
Optional topping: 2 tbsp chopped walnuts or pecans, toasted
Directions Prep the Cups
1
Preheat oven to 350°F (175°C) .
Place phyllo cups on a baking sheet. If frozen, thaw according to package instructions.
Make the Filling
2
In a small bowl, mix the chopped turkey with cream cheese (or Brie).
Season lightly with salt and pepper if needed.
Assemble
3
Spoon a small amount of the turkey mixture into each phyllo cup.
Top each with ½ tsp cranberry sauce .
Sprinkle with toasted nuts if using.
Bake
4
Bake for 10–12 minutes , until the cheese is warm and the cups are crisp.
Remove from oven and let cool slightly.
Garnish & Serve
Tips & Variations
6
Leftovers Shortcut: This recipe is perfect for using leftover holiday turkey.
Make-Ahead: Assemble cups ahead of time, refrigerate, and bake just before serving.
Dairy-Free: Use dairy-free cream cheese or skip the cheese.
Sweet Twist: Add a touch of honey to the turkey mixture for extra sweetness.
Suggested Pairings
7
Drink: Pairs beautifully with a crisp Chardonnay or sparkling rosé.
Side idea: Serve alongside a festive cheese board or roasted nuts.
Occasion: Ideal for Thanksgiving, Christmas parties, or cocktail hour.
Turkey & Cranberry Phyllo Cups
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