Ingredients:
- Phyllo sheets (frozen, thawed): 10–12 sheets (about 250–300 g) — for homemade cups (Option A)
- Unsalted butter, melted: 4 Tbsp (1/4 cup) / 56 g — for brushing phyllo
- Store-bought frozen mini phyllo cups: 24-count (1 package), thawed — shortcut option (Option B)
- Brie cheese, rind left on or trimmed (small wheel): 8 oz / 225 g — cut into 24 thin slices or small cubes
- Jam or preserves (fig, apricot, raspberry, or cherry recommended): 3/4 cup / 180 ml (about 180 g)
- Fresh thyme or rosemary leaves: 1–2 tsp (optional garnish)
- Honey (optional drizzle): 1–2 tsp / 5–10 ml
- Freshly cracked black pepper (optional): pinch
- Egg wash (optional, for glossy shells): 1 large egg + 1 Tbsp water, beaten
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin or line a baking sheet if using pre-formed cups.
- If making phyllo cups from sheets: thaw phyllo according to package instructions and keep covered with a damp towel to prevent drying.
- Cut phyllo sheets into approximately 3.5–4 inch (9–10 cm) squares. Stack 2–3 squares per cup and brush each layer lightly with melted butter between layers.
- Gently press stacked buttered squares into each mini muffin cup to form a shell. Optionally brush the top of each shell with egg wash for color.
- Bake shells at 375°F (190°C) for 7–9 minutes, until edges are golden and crisp. Remove from oven and cool in tin for 2 minutes, then transfer to a cooling rack if desired.
- Place a thin slice or small cube (about 1/2 tablespoon / 9–10 g) of Brie into each warm shell. Top each piece of Brie with about 1/2–3/4 teaspoon (3–5 g) of jam.
- Return filled cups to the oven for 4–6 minutes at 375°F (190°C) until Brie softens and begins to melt. Do not overbake.
- Remove from oven. If desired, drizzle a small amount of honey, sprinkle fresh thyme or rosemary leaves, and add a crack of black pepper.
- Let cool for 2–3 minutes in the tin, then transfer to a serving platter. Serve warm or at room temperature.