Ingredients:

  • 24 store-bought mini phyllo shells (about 1 package, ~200–250 g) — Option A
  • 1 package phyllo dough (about 16 oz / 450 g, usually 8–12 sheets) — Option B
  • 6 tablespoons unsalted butter, melted (85 g) — for brushing layers (Option B)
  • Optional: nonstick spray to help release (Option B)
  • 16 oz Brie cheese (454 g), rind left on; cut into ~24 pieces (~20 g each)
  • 1/3 cup fig or apricot jam (110 g)
  • 1/3 cup toasted chopped walnuts or pistachios (35–40 g)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon fresh thyme leaves or finely chopped rosemary (6 g)
  • Flaky sea salt, a few tiny pinches (to taste)
  • Optional: 4 oz thinly sliced prosciutto or Serrano ham (115 g), torn into small pieces
  • Optional: citrus zest (lemon or orange), 1 teaspoon (2–3 g)

Instructions:

  1. Preheat oven to 375°F (190°C) and place rack in center; lightly grease a 24-cup mini muffin tin or use nonstick spray.
  2. If using pre-formed shells, place 24 shells into the mini muffin tin and proceed to portioning the Brie.
  3. If making phyllo cups from sheets: keep unused phyllo covered with a damp towel; stack 2–3 sheets, brushing each layer lightly with melted butter, then cut stacks into 2.5–3 in (6–7.5 cm) squares to make 24 squares.
  4. Gently press each phyllo square into a mini muffin cup to form a little well; repeat until all 24 cups are formed, ensuring phyllo is brushed but not saturated.
  5. Cut Brie into ~24 small pieces (~3/4–1 tbsp or ~20 g each) with rind on and place one piece into the center of each phyllo cup.
  6. Spoon about 1/2 teaspoon (2–3 g) jam on top of each Brie piece, sprinkle about 1/2–3/4 teaspoon toasted chopped nuts, and tuck a small piece of prosciutto into the cup if using; avoid overfilling.
  7. Place the mini muffin tin on a baking sheet and bake in the preheated oven for 12–15 minutes, until phyllo is deep golden and Brie is soft and slightly oozing. If phyllo browns too quickly, tent loosely with foil and continue until cheese melts.
  8. Remove from oven and immediately drizzle each cup lightly with honey, sprinkle with fresh thyme leaves and a few flakes of sea salt, and add citrus zest if desired.
  9. Let cups rest 2–3 minutes in the pan for easier removal, then transfer to a serving platter and serve warm; cheese should be molten and phyllo crisp.