Cranberry Brie Cups
Easy, elegant, and quick appetizer
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Servings: 30 mini cups
Calories: 39kcal
To Fill and Bake Cranberry Brie Cups
- 30 Mini fillo shells See Note 1 if you can't find mini fillo shells. Ingredients and instructions shown below to make your own.
- 6 ounces Brie Cut into 30 equal squares (no need to peel /cut the rind off) (see Note 2)
- 1/2 cup Cranberry sauce Jellied or whole berry, up to 3/4 cup (see Note 3)
Garnishes (optional, choose one):
- orange or lime zest
- chopped pistachio
- rosemary sprigs
Making Homemade Phyllo Cups (Mini)
- Phyllo sheets usually sold in the frozen section of grocery stores
- Melted butter or cooking spray for brushing
To Fill and Bake the Phyllo Cups
Preheat oven to 350 degrees
Cut cheese into 30 equal portions
Place phyllo cups on a baking or cookie sheet (see Note 1 if you can't find mini phyllo cups)
Top each shell with 1 piece of cheese
Spoon a scant 1/2 teaspoon of cranberry sauce on top of cheese
Bake cups for about 10 minutes, or until cheese has melted sufficiently
Serve hot and garnish with orange zest/curls/twists, rosemary sprigs, or pistachios if desired.
To Make Your Own Mini Phyllo Cups
Before you start, make sure the phyllo sheets are fully thawed. Follow the instructions on the packaging for thawing. Phyllo dough can be delicate, so handle it gently to avoid tearing.
Preheat your oven to the temperature recommended on the packaging of the phyllo sheets. Typically, it's around 350°F (175°C).
Lay about four sheets of phyllo dough flat on a clean surface. Cover the remaining sheets with a slightly damp kitchen towel or plastic wrap to prevent them from drying out.
Cut the phyllo sheets into smaller squares or rectangles using a pizza cutter. Generally, 3x3-inch squares work well for mini cups.
Place one layer/square of phyllo dough into each muffin well and lightly spray it. Then, add another layer and continue this process until you've incorporated four layers in each opening.
Carefully press the layered phyllo squares into the mini muffin or cupcake tin, shaping them into cups.
Place the muffin tin with the shaped phyllo cups in the oven and bake for about 8-10 minutes or until the cups turn golden brown and crispy.
Note 1: If mini phyllo cups are unavailable, you can make them: Cut four sheets of phyllo dough into 24 squares using a pizza cutter and then tuck them into a mini cupcake pan and bake until golden.
Note 2 and 3: I don't measure the fillings precisely, so the total amount needed is approximate; fill the cups nearly to the top. You don't need to peel the brie before cutting it into cubes.
Please note I almost always double or triple this recipe; they go quickly; plan for at least three brie cups per person.
Calories: 39kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 43mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 0.05mg | Calcium: 11mg | Iron: 0.05mg