Crispy phyllo cups filled with creamy melted brie, tangy cranberry sauce, and crunchy walnuts. These elegant bite-sized appetizers are perfect for entertaining and come together in just 20 minutes.
Recipe Details
Ingredients
- 24 mini phyllo pastry cups (store-bought)
- 225g brie cheese, rind removed and cut into small cubes
- 120ml whole berry cranberry sauce
- 60g walnuts, finely chopped and toasted
- 2 tbsp honey
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp orange zest
- 1/4 tsp freshly ground black pepper
- 24 small sprigs fresh thyme sprigs for garnish
Instructions
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Preheat oven to 180°C (350°F). Arrange 24 mini phyllo pastry cups (store-bought) on a baking sheet lined with parchment paper.
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Place a cube of 225g brie cheese in each phyllo cup, using about half the cheese total.
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In a small bowl, mix 120ml whole berry cranberry sauce with 1 tsp orange zest and half of the 1 tbsp fresh rosemary. Place about 1/2 teaspoon of cranberry mixture on top of the brie in each cup.
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Top with remaining 225g brie cheese cubes, dividing evenly among cups.
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Sprinkle 60g walnuts over each cup and drizzle with 2 tbsp honey. Add a tiny pinch of 1/4 tsp freshly ground black pepper to each.
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Bake for 10-12 minutes until brie is melted and bubbly and phyllo edges are golden brown.
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Remove from oven and immediately sprinkle with remaining 1 tbsp fresh rosemary. Let cool for 2-3 minutes.
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Garnish each cup with a small 24 small sprigs fresh thyme sprigs for garnish sprig and serve warm.
Tips
Phyllo Cup Alternative: Make your own by layering phyllo sheets with melted butter, cutting into squares, and pressing into mini muffin tins. Bake until golden before filling.
Cheese Options: Camembert works wonderfully as a substitute for brie. For a stronger flavor, try a blue brie or add a small piece of blue cheese.
Cranberry Variations: Fresh cranberry compote, fig jam, or apricot preserves make excellent alternatives. During summer, try fresh berry compote.
Make-Ahead: Assemble cups up to 2 hours before baking. Cover and refrigerate, then bake directly from the fridge, adding 2-3 minutes to baking time.
Serving: These are best served warm, within 15 minutes of baking. Arrange on a platter with fresh herbs for an elegant presentation.