Brie and Cranberry Phyllo Cups
Ingredients
Phyllo Cups:
- 4 sheets phyllo dough (thawed)
- 2 tablespoons unsalted butter (melted)
Filling:
- 3 ounces Brie cheese (cut into 1/2-inch cubes)
- 2 1/2 tablespoons whole cranberry sauce (homemade or store-bought)
- Optional garnishes: chopped toasted walnuts or pecans, drizzle of honey, minced fresh or dried thyme or rosemary
Instructions
- Preheat: Preheat the oven to 350°F.
- Prep: Place one sheet of phyllo dough on a baking sheet or cutting board, and place the rest on a plate or baking sheet, fully covering with damp paper towels as needed.
- Layer: Brush the first sheet of phyllo lightly with melted butter using a small pastry brush, then layer it with the second sheet, and repeat this process with all four sheets of phyllo.
- Cut and Shape: Cut the layered phyllo dough using a knife or pizza cutter into 15 equally-sized squares (about 3 inches each), and gently press each square into the cup of a mini muffin pan, allowing to phyllo to overlap on itself naturally to form cups.
- Parbake: Bake for 6-8 minutes at 350°F until slightly gold in color and remove from oven.
- Filling: Place a small cube of Brie cheese in the center of each phyllo cup.
- Finish Baking: Return phyllo cups to 350°F oven and continue to bake for another 6-8 minutes until edges are golden brown and crispy. Top each cup with ½ teaspoon cranberry sauce. Garnish with chopped toasted walnuts or pecans, a drizzle of honey, and/or minced fresh or dried thyme or rosemary. Remove from pan, and serve immediately.
Freezer Instructions
Freeze for Later: Store fully cooked, cooled phyllo cups in a ziploc bag or airtight container in the freezer for 1-2 months.Prepare from Frozen: To serve, place pre-cooked phyllo cups on a lined baking sheet and bake directly from frozen in a 350°F oven for 5-7 minutes until warmed through.
Notes/Tips
- The butter can be melted in either the microwave or on the stovetop. To melt in the microwave, place butter in a microwave-safe bowl and microwave for 15-20 seconds at a time until melted. For the stovetop, place butter in a small saucepan and cook over medium-low heat until it is fully melted.
- It is important to keep the phyllo sheets covered with a damp paper towel when not using them to prevent them from drying out.
- Brushing the butter onto the phyllo dough in small, quick strokes will help prevent the phyllo dough from tearing (especially with the first couple layers).
- Olive oil spray can be used as a lighter alternative to melted butter. Spray olive oil in between each sheet of phyllo instead of brushing with melted butter.
- It is not necessary to grease the mini muffin tin, because the butter from the phyllo cups will prevent them from sticking
- It is best to remove the phyllo cups from the mini muffin tin immediately after baking to prevent them from becoming soggy.
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