Cranberry Brie Phyllo Cups

I love this recipe because it’s fast, beautiful, and always a hit with guests. It’s perfect when I want to make something in under 20 minutes that still feels special. I usually use store-bought phyllo cups and canned cranberry sauce to cut down on prep, but I’ve also made it with homemade cranberry sauce when I have some extra time. Either way, the results are crowd-pleasing and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 24 mini phyllo shells
• 8 ounces brie, rind on, cut into 24 small cubes
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons honey
• 2 tablespoons chopped roasted pecans
• 1 teaspoon fresh orange zest
• Pinch kosher salt

Directions

1. I preheat the oven to 350°F and place the phyllo shells on a baking sheet.

2. I add one small cube of brie into each shell.

3. Then I spoon about 1 teaspoon of whole-berry cranberry sauce over the brie.

4. I bake the cups for 8 to 10 minutes, just until the brie melts and the phyllo gets crispy at the edges.

5. Right after baking, I drizzle them with honey.

6. I finish them with a sprinkle of chopped pecans, a bit of orange zest, and a tiny pinch of salt.

7. I serve them warm or let them come to room temperature before serving.

Servings and timing

This recipe makes 24 bite-sized cups, which is perfect for a small party platter or a holiday gathering. It takes about 10 minutes to prep and another 8–10 minutes to bake. I usually have them ready to serve in under 20 minutes.

Variations

Sometimes I switch things up depending on what I have on hand. I’ve used pistachios instead of pecans for a pop of green, especially around Christmas. I’ve also added a little sprig of rosemary on the tray to create a wreath-like presentation. If I want to go more savory, I’ll skip the honey drizzle or even add a tiny piece of crispy bacon on top.

Storage/Reheating

These are best fresh out of the oven, but I’ve also made them ahead and stored them in an airtight container in the fridge for a day. To reheat, I just pop them in a 300°F oven for about 5–7 minutes until warmed through and the phyllo gets crisp again. I avoid microwaving because it makes the shells soggy.

FAQs

How far in advance can I assemble these?

I usually assemble the cups a few hours ahead of time and keep them in the fridge, unbaked. Then I just bake them right before serving so they’re fresh and melty.

Can I use a different cheese instead of brie?

Yes, I’ve used camembert and even goat cheese in a pinch. Just make sure whatever cheese I choose melts nicely.

Do I need to remove the rind from the brie?

Nope, I leave the rind on. It melts well and adds a subtle earthy flavor that works great with the sweet cranberry and honey.

What kind of cranberry sauce should I use?

I like using whole-berry cranberry sauce for the texture, but I’ve also used homemade sauce when I have leftovers. Both work perfectly.

Can I make these gluten-free?

Most phyllo shells contain gluten, but I’ve seen gluten-free versions at specialty stores. If I find them, I can easily make this recipe gluten-free.

Conclusion

These Cranberry Brie Phyllo Cups are a holiday staple in my kitchen. They’re simple, festive, and packed with flavor in every bite. Whether I’m hosting a party or just bringing a dish to share, these little bites always get devoured. I keep the ingredients on hand all season long—they’re just that easy and impressive.