Brie and Cranberry Phyllo Cups Recipe

Learn how to make these homemade brie and cranberry phyllo cups for your next gathering. This easy baking recipe combines crispy phyllo pastry with creamy brie and tangy homemade cranberry sauce for the best sweet-savory appetizer that looks impressive but requires minimal effort.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

24 cups

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">8 sheets phyllo pastry, thawed</li> <li class="ingredients-single-item">50g unsalted butter, melted</li> <li class="ingredients-single-item">200g brie cheese, rind removed and cut into 24 small cubes</li> <li class="ingredients-single-item">For the cranberry sauce:</li> <li class="ingredients-single-item">150g fresh or frozen cranberries</li> <li class="ingredients-single-item">75g granulated sugar</li> <li class="ingredients-single-item">60ml orange juice</li> <li class="ingredients-single-item">1 tsp orange zest</li> <li class="ingredients-single-item">½ tsp ground cinnamon</li> <li class="ingredients-single-item">1 sprig fresh thyme, plus extra for garnish (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">24-cup mini muffin tin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Sharp knife or kitchen scissors</li> <li class="equipment-single-item">Small saucepan</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C and lightly grease a 24-cup mini muffin tin. Begin by preparing your work surface with a clean, dry kitchen towel to prevent the phyllo from sticking or tearing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the cranberry sauce, combine cranberries, sugar, orange juice, orange zest, cinnamon, and thyme sprig in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes until cranberries burst and mixture thickens. The natural pectin in cranberries will help the sauce set as it cools. Remove from heat, discard thyme sprig, and allow to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Lay one sheet of phyllo pastry on your work surface and brush lightly with melted butter. The butter not only adds flavor but creates those crispy, flaky layers as the phyllo bakes. Place another sheet on top and repeat until you have 4 layers. Keep remaining phyllo covered with a damp (not wet) kitchen towel to prevent it from drying out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Using a sharp knife or kitchen scissors, cut the layered phyllo into 12 equal squares. Gently press each square into the cups of your mini muffin tin, creating a small pastry cup. Don't worry about perfect shapes – the rustic look adds to their charm! Repeat with the remaining 4 sheets to make 24 cups in total. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Bake the empty phyllo cups for 5-6 minutes until they just begin to turn golden at the edges. This par-baking ensures the base of your cups will be crisp, not soggy, when filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove from the oven and place a small cube of brie in each cup, then top with a teaspoon of the cooled cranberry sauce. Return to the oven for another 6-8 minutes, until the phyllo is golden brown and the brie is melted and bubbly. The contrast between the crisp pastry and molten cheese creates a beautiful texture difference. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the cups to cool in the tin for 2-3 minutes – they'll be extremely hot straight from the oven! Carefully remove them using a small offset spatula or teaspoon and transfer to a serving platter. Garnish with fresh thyme leaves if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve warm while the brie is still soft and melty. If making ahead, you can prepare the cups and cranberry sauce separately, then assemble and bake just before serving for the best texture and flavor. These delightful bites are at their most magical when the cheese is still warm! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Brie and Cranberry Phyllo Cups Recipe?

The recipe requires phyllo pastry, unsalted butter, brie cheese, cranberries, sugar, orange juice, orange zest, cinnamon, and fresh thyme. These ingredients create the perfect balance of crispy phyllo, creamy cheese, and sweet-tart cranberry sauce.

How to cook Brie and Cranberry Phyllo Cups Recipe at home?

Learn how to cook Brie and Cranberry Phyllo Cups by layering buttered phyllo sheets, cutting them into squares, and pressing into mini muffin tins to form cups. Par-bake, add a cube of brie and cranberry sauce to each cup, then bake until golden and the cheese melts. The combination of flaky pastry, creamy cheese and tangy fruit creates an elegant bite-sized treat.

Can I make phyllo cups ahead of time for a party?

Yes! You can prepare the empty phyllo cups and cranberry sauce up to 2 days ahead. Store baked cups in an airtight container and refrigerate the sauce. For best results, fill the cups with brie and cranberry sauce and bake just before serving to ensure crispy pastry and melty cheese.

What's the best way to prevent phyllo pastry from drying out while working with it?

Keep your phyllo sheets covered with a very slightly damp kitchen towel while working. Work quickly but carefully, and only expose the sheet you're currently using. Be careful not to make the towel too wet, as excess moisture can make the delicate pastry soggy and difficult to handle.

Can I use different cheese or fruit combinations in these phyllo cups?

Absolutely! Try goat cheese with fig jam, camembert with apple compote, or blue cheese with pear preserves. You could also use ready-made chutney or preserves instead of making the cranberry sauce. The phyllo cup technique works brilliantly with many sweet and savoury fillings.

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