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Brie Phyllo Cup Appetizer Recipe
Ash Tyrrell

Brie Phyllo Cup Appetizer Recipe

I still remember the first time I set these out at a holiday get-together the tray was empty before I even finished pouring drinks. Brie phyllo cups are one of those recipes I keep coming back to because they look fancy but take almost no effort on my part
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 30 mini phyllo shells store-bought, thawed if frozen – these are the shortcut that makes this whole recipe possible, no dough rolling needed
  • 8 oz brie cheese rind trimmed if you like a smoother bite – go for a good quality wheel since it's the star of the dish
  • 1/3 cup fruit preserves apricot, fig, or cranberry sauce – this adds the sweet contrast that balances the creamy cheese
  • 1/3 cup pecans or walnuts roughly chopped – toast them first for a deeper, nuttier flavor
  • 1 tablespoon honey for drizzling – warm it slightly so it drizzles evenly over the finished cups
  • A few fresh thyme leaves for garnish – strip them straight off the stem for the freshest flavor

Method
 

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats up, cut your brie into small, even cubes about half an inch in size. I like to let the brie sit at room temperature for a few minutes first, since it slices more cleanly and melts more evenly once it's in the oven.
  2. Place the mini phyllo shells directly onto your prepared baking sheet, leaving a little space between each one. If they've been sitting in the freezer, give them a few minutes to thaw on the counter first. I find working quickly here helps, since the delicate shells can turn crumbly if handled too much.
  3. Drop a small spoonful of preserves into the bottom of each shell, then add a cube of brie on top. Finish with a few pieces of chopped pecans pressed gently into the cheese. I try to keep my portions consistent so every cup bakes at the same rate.
  4. Slide the tray into the oven and bake for 10 to 12 minutes, just until the brie turns soft and glossy and the shells are golden at the edges. Keep an eye on them near the end, since phyllo can go from perfectly toasted to too brown rather quickly.
  5. Pull the tray out and let the cups rest for a minute or two before drizzling warm honey over the top. Finish with a scatter of fresh thyme leaves for color and a light herbal note, then move them straight to your serving platter while they're still warm.

Notes

  • I always bring my brie to room temperature first, since cold brie melts unevenly and can leave cold spots in the center.
  • I toast my nuts in a dry pan for a couple of minutes before using them, and it makes a noticeable difference in flavor.
  • I never overfill the shells, since too much preserves can bubble over and make the cups soggy.
  • I keep my phyllo shells in the freezer until I'm ready to fill them, so they stay crisp longer once baked.
  • I warm my honey slightly in the microwave for about ten seconds, since it drizzles far more smoothly than cold honey.