Brie and Cranberry Phyllo Cups
These cranberry brie phyllo cups combine creamy brie and tart cranberry sauce in crisp, golden phyllo shells for a simple yet elegant appetizer. With just three ingredients, they come together quickly and are the perfect bite for any occasion.
Easy Phyllo Cups with Brie and Cranberry
As a self-proclaimed cheese enthusiast, these cranberry brie phyllo cups hit all the right spots for me. Melty brie with cranberry is such a good combo! This is the kind of appetizer that looks fancy but takes almost no effort. Cranberry is one of my all-time favorite holiday flavors, especially in appetizers like my Slow Cooker Cranberry Meatballs.
And let me say it again for the people in the back: I love easy appetizers. These come together in minutes with just three ingredients, and you can usually find the phyllo cups right in the freezer section. I keep a stash on hand and have also used them for things like Buffalo Chicken Cups. They’re a total lifesaver when I need a quick bite that looks like I tried way harder than I did.
If you love 3-ingredient appetizers, check out my Grape Jelly Little Smokies and Sausage Stuffed Mushrooms!
Ingredients
- Phyllo shells – Crisp, ready-made shells that make this appetizer quick and easy. I used Athen’s phyllo shells, which come 15 in a box. If your phyllo cups come in a different quantity, adjust the recipe accordingly.
Brie – Soft, creamy cheese that melts perfectly in each bite.
Cranberry sauce – Sweet-tart flavor that pairs well with the rich brie. To keep things easy, I use whole berry cranberry sauce from a can.
Making the Brie Phyllo Cups
- Prep – Preheat your oven to 400 degrees F. Place the phyllo shells on a baking sheet lined with parchment paper.
- Add the brie – Cut the brie into small cubes and place one piece in each phyllo shell.
- Add the cranberry sauce – Spoon a small amount of cranberry sauce over the brie in each shell.
- Bake – Bake for 5-8 minutes, or until the brie is melted and the shells are lightly golden.
- Serve – Let cool slightly before serving warm.
Variations and Substitutions
Phyllo cup substitute – If you can’t find phyllo shells, puff pastry or phyllo sheets cut into 3 inch squares and baked in mini muffin tins is a good substitute.
Use a different cheese – Camembert or goat cheese also work well if you don’t have brie.
Try a different jam – Swap cranberry sauce for raspberry, fig, or even pepper jelly for a twist.
Add nuts – Sprinkle chopped pecans or walnuts on top before baking for extra texture.
Make it savory – Add a small piece of cooked bacon or a pinch of fresh thyme for a more savory flavor.
Tips for Success
- Chilled phyllo cups – If using pre-baked phyllo cups, keep them chilled until ready to assemble. This helps maintain their crispness during the baking process. I typically leave the cups in my freezer until right before I make the bites.
- Room temperature brie – Allow the brie to come to room temperature before slicing. This ensures it melts evenly in the oven, creating a creamy and luscious texture.
- Cranberry sauce choice – Homemade or canned cranberry sauce works for this recipe. If using canned sauce, opt for the whole-berry kind for the best results.
- Don’t overfill the shells – A small amount of cheese and cranberry goes a long way and prevents overflow while baking.
- Make-ahead tips – If preparing ahead, slice the brie and place it in the phyllo shells, storing them in the refrigerator. Add the cranberry sauce just before baking to prevent the phyllo shells from becoming soggy. Keep the shells in their original plastic tray until ready to bake to protect them from breakage.
Storage
Store leftovers in a single layer in an airtight container in the refrigerator for 2-3 days. Reheat in a 350-degree F oven for 4-5 minutes. I do not recommend reheating these in the microwave as the phyllo shells will become soggy.
I do not recommend freezing these cranberry brie bites.
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Cranberry Brie Phyllo Bites
Ingredients
- 1 (15 count) box of baked phyllo shells 1.9-ounce package
- 7 ounces brie
- ⅓ cup cranberry sauce
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and arrange the phyllo shells on top.
- Cut the brie into approximately 1-inch slices (small enough to fit into the phyllo shells).
- Place one piece of brie into each phyllo cup.
- Dollop 1 teaspoon of cranberry sauce on top of each piece of brie.
- Bake for 5-8 minutes or until the brie is melted. Allow the bites to cool on the tray for 4-5 minutes before transferring to a platter to serve.
Notes
- Store leftovers in a single layer in an airtight container in the refrigerator for 2-3 days. Reheat in a 350-degree F oven for 4-5 minutes. I do not recommend reheating these in the microwave as the phyllo shells will become soggy.
- If you want to make these ahead, you can slice the brie, place it in the phyllo shells, and store them in the refrigerator. However, wait to add the cranberry sauce until right before you bake them, as it can cause the phyllo shells to become soggy. I recommend keeping the phyllo shells in the plastic tray they came in until ready to bake. This will help protect the shells from breakage.
- I do not recommend freezing these cranberry brie bites.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
Easy, quick and super delicious looking. Yumminess
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