Cranberry walnut brie phyllo cups combine crisp pastry shells with melted cheese, tart-sweet cranberry sauce, and chopped nuts. They are assembled directly on a baking sheet and need only a short bake, making them a compact warm appetizer.
Ingredients
- 1 package (15-count) mini phyllo shells
- 4 ounces reduced-fat brie cheese, cut into small cubes
- 1/3 cup whole cranberry sauce, store-bought or homemade
- 1/4 cup chopped walnuts
- Fresh thyme leaves, optional, for garnish
Assemble the Cups
- Preheat the oven to 350°F (175°C).
- Arrange the 15 mini phyllo shells on a baking sheet.
- Place one small cube of brie in each shell.
- Top each cup with 1 teaspoon of cranberry sauce and a sprinkle of chopped walnuts.
- Bake for 10–12 minutes, or until the brie is melted and bubbly.
- Remove the cups from the oven. Garnish with fresh thyme leaves if desired and serve warm.
Assembly Notes
The recipe makes 15 servings. Cut the brie cubes small enough to sit below the rim of each shell, leaving room for the cranberry sauce. Distribute the walnuts in a light layer so they toast on top without overwhelming the cheese.
These cups have the best contrast while warm: crisp phyllo around soft brie and cranberry sauce. Let them stand only long enough to handle safely, then transfer them carefully so the shells do not crack.
