Cranberry Brie Phyllo Cups – Festive 30-Minute Appetizer

The holidays are a time for gathering, and the table is the heart of it all. My grandmother always said that the best starters are the ones that spark conversation before the main course even arrives. These Cranberry Brie Phyllo Cups do exactly that—they're little bites of joy that bring people together.

I first made these for a family Christmas Eve dinner, and they disappeared within minutes. The combination of buttery phyllo, melted brie, and tart cranberry sauce is a classic that never fails. Plus, they're incredibly simple to assemble, leaving you more time to enjoy the festivities.

About the Ingredients

24 frozen mini phyllo tart shells (about 2 boxes of 15)

Look for shells in the freezer section; if you can't find them, you can use puff pastry cut into circles and pressed into mini muffin tins.

4 oz (115g) brie cheese, rind removed and cut into 24 small cubes

Use a ripe but firm brie for easy cubing; triple crème brie adds extra creaminess.

1/2 cup (120ml) whole berry cranberry sauce

Homemade or canned both work; for a less sweet option, use reduced-sugar cranberry sauce.

2 tablespoons (30ml) honey

Honey adds a floral sweetness; substitute maple syrup or agave nectar if preferred.

1 teaspoon fresh rosemary, finely chopped

Rosemary adds a festive aroma; you can substitute fresh thyme or dried rosemary (use half).

1/4 teaspoon flaky sea salt (like Maldon)

Flaky salt provides a nice crunch; regular sea salt works too, but use less.

Tips & Tricks

• Keep phyllo shells in the freezer until ready to use; they thaw quickly and become crisp when baked.
• If assembling ahead, do not add the honey drizzle until just before baking to prevent sogginess.
• Don't overfill the shells—about 1 teaspoon of cranberry sauce per cup is perfect to avoid overflow.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

2. Arrange Phyllo Cups

Place the frozen phyllo tart shells on the prepared baking sheet, leaving a little space between each. They don't spread, so you can fit them close together.

3. Add Cranberry Sauce

Spoon about 1 teaspoon of cranberry sauce into the bottom of each shell. You want to fill it about 1/3 full.

4. Top with Brie

Place one cube of brie on top of the cranberry sauce in each shell. Press it down gently to settle it.

5. Drizzle Honey

Drizzle a small amount of honey (about 1/4 teaspoon) over the brie in each cup. Use a spoon or a squeeze bottle for control.

6. Sprinkle Rosemary

Evenly sprinkle the chopped rosemary over the filled cups, then finish with a pinch of flaky sea salt on each.

7. Bake Until Golden

Bake for 12-15 minutes, or until the phyllo is golden brown and the brie is melted and bubbly. The edges of the shells should be crisp and golden, and the cheese should be soft and slightly oozing.

8. Cool and Serve

Remove from the oven and let cool for 2-3 minutes. Serve warm, garnished with extra rosemary if desired.

Delicious Variations

• Add a small piece of prosciutto or salami under the brie for a savory twist.
• Swap cranberry sauce for fig jam or apricot preserves for a different flavor profile.
• Top with chopped toasted pecans or walnuts before baking for added crunch.

How to Store Cranberry Brie Phyllo Cups

Frequently Asked Questions

These Cranberry Brie Phyllo Cups are sure to become a holiday tradition. Try them this Christmas and watch them disappear! If you love this recipe, share it with friends and family—and don't forget to explore more festive starters on the blog.

Cranberry Brie Phyllo Cups

Cranberry Brie Phyllo Cups are flaky, creamy, and tangy—perfect for effortless Christmas entertaining in just 30 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time15 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 24 frozen mini phyllo tart shells (about 2 boxes of 15)
• 4 oz (115g) brie cheese, rind removed and cut into 24 small cubes
• 1/2 cup (120ml) whole berry cranberry sauce
• 2 tablespoons (30ml) honey
• 1 teaspoon fresh rosemary, finely chopped
• 1/4 teaspoon flaky sea salt (like Maldon)

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. 2Arrange Phyllo Cups — Place the frozen phyllo tart shells on the prepared baking sheet, leaving a little space between each. They don't spread, so you can fit them close together.
3. 3Add Cranberry Sauce — Spoon about 1 teaspoon of cranberry sauce into the bottom of each shell. You want to fill it about 1/3 full.
4. 4Top with Brie — Place one cube of brie on top of the cranberry sauce in each shell. Press it down gently to settle it.
5. 5Drizzle Honey — Drizzle a small amount of honey (about 1/4 teaspoon) over the brie in each cup. Use a spoon or a squeeze bottle for control.
6. 6Sprinkle Rosemary — Evenly sprinkle the chopped rosemary over the filled cups, then finish with a pinch of flaky sea salt on each.
7. 7Bake Until Golden — Bake for 12-15 minutes, or until the phyllo is golden brown and the brie is melted and bubbly. The edges of the shells should be crisp and golden, and the cheese should be soft and slightly oozing.
8. 8Cool and Serve — Remove from the oven and let cool for 2-3 minutes. Serve warm, garnished with extra rosemary if desired.

👨‍🍳 Chef's Note: For the best texture, serve these within 30 minutes of baking. They are at their peak when the phyllo is crisp and the brie is warm and creamy.

Servings: 6

Cuisine: American

Course: Appetizer

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Aisha Hassan
Aisha writes about travel and cultural immersion, sharing stories and tips from her journeys to off-the-beaten-path destinations. She emphasizes respectful tourism, budget-friendly adventures, and the importance of connecting with local communities.