Mini Baked Brie Phyllo Cups with Fig Jam Toasted Nuts

Q: What exactly are Baked Brie Phyllo Cups and are they hard to make?

Baked Brie Phyllo Cups are bite-sized phyllo pastry shells filled with a piece of Brie, a small spoonful of fig or apricot jam, and finished with toasted nuts, honey and a sprinkle of flaky sea salt — ideal for parties from Christmas to a casual weekend gathering. Difficulty is Easy–Medium: the technique is straightforward, but working with phyllo needs a bit of care (keep sheets covered and brush lightly with butter). If you want truly stress-free prep, use store-bought mini phyllo cups so you can focus on assembly and toppings rather than shaping pastry.

Q: Can I make Baked Brie Phyllo Cups ahead of time or freeze them for later?

Yes — assemble the phyllo cups (unbaked) and refrigerate for up to a day or freeze them on a tray, then transfer to a bag for longer storage; bake from chilled (add 1–2 minutes) or from frozen (add ~5 minutes) until the pastry is golden and the Brie is soft. You can also fully bake, cool, and freeze finished cups, then reheat in a 325–350°F (160–175°C) oven until warmed and crisp; avoid microwaving if you want to keep the pastry crunchy. These make excellent make-ahead party food for busy evenings or Boxing Day feasts.

Baked Brie Phyllo Cups My GoTo Holiday Appetizer Easy

By Fia Martinez September 23, 2025

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5.00 (2 Ratings)

Table of Contents

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Recipe Introduction

Baked Brie Phyllo Cups are my holiday appetizer secret. Creamy Brie meets crisp phyllo with sweet fig jam. The contrast is the real wow factor.

Phyllo is Mediterranean and Brie is French by birth. This combo feels worldly and familiar. It sings on any table.

Difficulty is easy medium, honestly. Prep takes about 20 minutes active. Bake time is about 12– 15 minutes.

Yield is 24 mini cups total. That serves about 8 12 guests. Great for grazing and small plates.

Top health perk is portion control. Each cup is bite sized and satisfying. Toasted nuts add protein and healthy fats.

This is perfect for a Gourmet Party Food spread. Think cocktail hour or a formal buffet. It also works as a make-ahead Party Appetizer .

What makes these cups special is texture. Ultra crisp phyllo hugs molten cheese. A smear of Fig Jam Appetizer adds sweet depth.

I learned two things the hard way. First, phyllo dries out in seconds. Second, don’t overfill or you’ll get sticky drips.

Quick tip: keep sheets covered with a damp towel. Toast nuts first for extra crunch. Use pre-formed Phyllo Cups to save time.

Fun fact: Julia Child loved good company and food. Her words still fit these Bite Sized Canapés . Parties feel warmer with small, perfect bites.

Try a prosciutto ribbon for salty edge. These become classic Prosciutto and Brie Bites instantly. A drizzle of honey finishes them beautifully.

Oh my gosh, I once served these to friends. They vanished in ten minutes flat. That’s the power of Mini Baked Brie Bites .

Ready to shop? Next up, ingredients and exact measurements. Then we’ll bake and assemble. Let’s move to the ingredients.

Ingredients & Equipment

Mini Baked Brie Phyllo Cups with Fig Jam Toasted Nuts presentation

My favorite thing to say about Baked Brie Phyllo Cups .
My gran always said small bites bring big smiles.
These are perfect as a Holiday Appetizer or Gourmet Party Food .

Main Ingredients

For phyllo cups, choose one method.
Option A pre-formed shells: 24 store-bought mini phyllo shells (200 250 g) .
Option B sheets: 1 package phyllo dough (16 oz / 450 g) and 6 tbsp (85 g) unsalted butter .

Filling comes next.
16 oz (454 g) Brie , rind left on. Cut into 24 pieces (~20 g each) .

Jam and nuts for topping: 1/3 cup (110 g) fig or apricot jam and 1/3 cup (35 40 g) toasted chopped walnuts or pistachios .

Extras and garnish.
2 tbsp (30 ml) honey , 1 tbsp (6 g) fresh thyme , and flaky sea salt.

Optional prosciutto: 4 oz (115 g) thinly sliced. These make tasty Prosciutto and Brie Bites .

Seasoning Notes

Keep flavors simple and balanced.
Essential spices: a pinch of cracked black pepper and thyme.
A little lemon zest brightens things up.

Flavor enhancers I love.
Toasted nuts add warmth and crunch.
A drizzle of honey adds gloss and balance.

Quick substitutions work well.
Use apricot jam instead of fig jam.
Swap walnuts for pistachios or pecans.

Equipment Needed

Only basic tools required.
24-cup mini muffin tin is essential.
A pastry brush makes layering easy.

Common household alternatives exist.
Use a small baking dish if needed.
Wonton wrappers can replace phyllo in a pinch.

Safety and timing notes.
Preheat oven to 375° F ( 190° C) for best results.
Use an oven thermometer if your oven runs hot.

Final tip from experience.
Keep phyllo covered while working.
These little Phyllo Cups are true make-ahead Party Appetizer winners.

Cooking Method

I love serving Baked Brie Phyllo Cups at parties. Fun fact: people always grab the smallest bites first. These are a perfect Holiday Appetizer and great Gourmet Party Food .

Prep Steps

Get your mise en place ready. Cut the Brie into 24 pieces. Measure jam and toast nuts. Keep unused phyllo covered with a damp towel.

This prevents it drying out. Grease the mini muffin tin lightly.

Time saving tip: use store-bought Phyllo Cups . It saves loads of work. For speed, pre-toast nuts ahead. Safety note: melted butter and hot pans burn. Use oven mitts at all times.

step-by-step Process

Preheat oven to 375° F ( 190° C) . Place rack in center.
Nestle 24 phyllo cups or shaped sheets into the tin. Brush layers with butter if using sheets.
Place one Brie piece into each cup. Add about 1/2 teaspoon of Fig Jam Appetizer on top.
Sprinkle the Toasted Nuts Topping and tuck in tiny pieces of prosciutto if using.
Bake for 12– 15 minutes until phyllo is deep golden. Cheese should be soft and slightly oozing.
Remove. Drizzle honey, add thyme, and rest 2– 3 minutes before serving.

Visual cues for doneness matter. Phyllo should be crisp and golden at the edges. Brie should be molten and glossy. Jam may bubble around the sides.

Pro Tips

Use pre-formed cups for the quickest Mini Baked Brie Bites . Tent with foil if pastry browns too fast. Freeze unbaked cups for a ready make-ahead Party Appetizer .

Common mistakes to avoid: over buttering phyllo. That makes it soggy. Overfilling causes messy overflow. Keep jam small.

For a twist, add a folded slice for Prosciutto and Brie Bites . Swap walnuts for pistachios. These are true Bite Sized Canapés and classic Easy Phyllo Appetizers .

Honestly, I once burned my first batch. Lesson learned: watch the oven closely. Serve warm and expect compliments. You’ll be thrilled.

Recipe Notes

Serving Suggestions

I always bring Baked Brie Phyllo Cups to parties. They vanish fast. Think of them as a Holiday Appetizer or Gourmet Party Food.

For plating, arrange on a wooden board. Scatter fresh thyme sprigs around. Add clusters of grapes and thin pear slices.

These phyllo cups shine with a simple salad. A crisp green salad balances the richness.

Pair with bubbly like Prosecco. A light Pinot Noir also works. For non-alcoholic options, sparkling apple cider is perfect. If you want variety, offer Mini Baked Brie Bites alongside Prosciutto and Brie Bites.

A few bowls of extra Fig Jam Appetizer and Toasted Nuts Topping let guests customize. Honestly, people love the make-ahead Party Appetizer vibe.

It feels fancy without the stress.

Storage Tips

Cool completely before storing. Refrigerate leftovers in an airtight container. Store for up to 48 hours. For longer storage, freeze unbaked assembled cups.

Freeze flat on a tray first. Then transfer to a freezer bag for up to one month.

To reheat, thaw overnight in the fridge if frozen. Reheat in oven at 350° F ( 175° C) for 8 10 minutes .

For quick warming, microwave a single cup for 20 to 30 seconds. Microwaving may soften the phyllo though. If phyllo browns too fast while baking, tent loosely with foil.

Variations

Swap ingredients easily. For vegetarian guests, skip prosciutto. Add caramelized onions instead. For dairy-free needs, use a plant based melting cheese. Use gluten-free pastry sheets for a gluten-free version.

Seasonal swaps are fun. Use cranberry sauce at Thanksgiving. Try lemon zest and toasted pistachios in spring. For a cozy winter twist, swap fig jam for spiced pear jam.

These tweaks keep the Bite Sized Canapés exciting.

Nutrition Basics

Estimate per serving of three cups: about 420 calories. Protein sits around 8 to 10 grams. Fat is roughly 30 to 35 grams. Jam adds sugar. Nuts add healthy fats and fiber.

Key benefits include calcium from Brie. Nuts contribute omega fats. Fruit jam brings small antioxidants. These are party treats, not daily staples.

Closing thought I once served these at a tiny holiday get-together. People kept coming back. You will too. Go make them. They are easy, impressive, and fun.

Holiday Appetizer Irresistible Baked Brie Phyllo Cups Easy Mini Canapés

Frequently Asked Questions

What exactly are Baked Brie Phyllo Cups and are they hard to make?

Baked Brie Phyllo Cups are bite sized phyllo pastry shells filled with a piece of Brie, a small spoonful of fig or apricot jam, and finished with toasted nuts, honey and a sprinkle of flaky sea salt ideal for parties from Christmas to a casual weekend gathering.

Difficulty is Easy Medium: the technique is straightforward, but working with phyllo needs a bit of care (keep sheets covered and brush lightly with butter). If you want truly stress free prep, use store-bought mini phyllo cups so you can focus on assembly and toppings rather than shaping pastry.

How do I prevent soggy bottoms or burnt edges when baking phyllo cups?

Keep unused phyllo covered with a damp towel and brush layers lightly rather than soaking them in butter to avoid sogginess, and place the tray on the middle oven rack so the cheese melts as the pastry crisps.

Use only a small spoonful of jam overfilling causes steam and leaks and if the edges brown too quickly, tent the pan loosely with foil for the last few minutes. Toasting the nuts first also helps prevent them from going soft in the finished cups.

Can I make Baked Brie Phyllo Cups ahead of time or freeze them for later?

Yes assemble the phyllo cups (unbaked) and refrigerate for up to a day or freeze them on a tray, then transfer to a bag for longer storage; bake from chilled (add 1 2 minutes) or from frozen (add ~5 minutes) until the pastry is golden and the Brie is soft.

You can also fully bake, cool, and freeze finished cups, then reheat in a 325 350°F (160 175°C) oven until warmed and crisp; avoid microwaving if you want to keep the pastry crunchy. These make excellent make-ahead party food for busy evenings or Boxing Day feasts.

What are good substitutions or tasty variations if I don’t have Brie or phyllo?

Swap Brie for Camembert or a mild goat cheese log for a tangier profile, but note melt characteristics vary (Camembert behaves similarly; goat cheese will be a bit firmer). If you don’t have phyllo, use mini puff pastry squares or wonton wrappers trimmed to size baking times may be slightly different.

For flavor twists try maple pecan & cranberry, caramelized onion & thyme (skip the honey), or add prosciutto and lemon zest for a salty bright finish.

How should I store leftovers and are there any nutritional or allergy considerations?

Store cooled leftovers in an airtight container in the fridge for up to 48 hours and reheat in a moderate oven to crisp the pastry; freeze fully baked cups for up to a month and rewarm from frozen.

Nutritionally these are rich in fat and calories (estimate ~420 kcal per 3-cup serving), so treat them as an indulgent canapé and moderate portions if you’re watching intake.

If you have nut allergies, omit the toasted nuts and replace with seeds or crisp prosciutto shards, and be mindful of sodium if using prosciutto choose lower salt toppings or skip them entirely.