Cranberry, Pecan & Brie Phyllo Cups

Cranberry, Pecan & Brie Phyllo Cups are the perfect bite-sized appetizer that I love making when I want something quick, festive, and packed with flavor. With melty Brie, sweet cranberry sauce, crunchy pecans, and a drizzle of honey all nestled in a golden, flaky shell—these little cups are always the first thing to disappear at parties. They’re elegant enough for the holidays but easy enough for casual get-togethers.

Why You’ll Love This Recipe

I love how this recipe combines rich, creamy Brie with tart cranberries and the warm crunch of pecans—all in a buttery, crispy phyllo shell. It takes only 20 minutes from start to finish, but looks like something straight from a catering tray. I can make a single batch or double it for a crowd, and they’re delicious served warm right out of the oven.

Ingredients

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

• 1 package (15 count) mini phyllo cups
• 4 oz Brie cheese, rind removed and cut into small cubes
• 1/4 cup cranberry sauce
• 1/4 cup chopped pecans
• 1 tablespoon honey
• Fresh thyme or rosemary leaves, for garnish (optional)

Directions

1. I preheat the oven to 350°F (175°C).

2. I arrange the phyllo cups on a baking sheet, then add a cube of Brie to each one.

3. I top each with about 1/2 teaspoon of cranberry sauce, a sprinkle of chopped pecans, and a light drizzle of honey.

4. I bake the cups for 8–10 minutes, or until the Brie is melted and the phyllo is golden and crisp.

5. I garnish with a few fresh thyme or rosemary leaves if I want a little herbal touch before serving warm.

Servings and timing

This recipe makes 15 phyllo cups, which serves about 5 people (3 cups per serving). It takes just 10 minutes to prep and 10 minutes to bake, for a total of 20 minutes start to finish.

Variations

Sometimes I switch out the cranberry sauce for fig jam or apricot preserves for a different twist. I’ve also added a tiny pinch of crushed red pepper for a sweet-spicy bite. If I’m going for a more savory profile, I skip the honey and add a crack of black pepper or a small crumble of crispy bacon.

storage/reheating

These are best served warm and fresh, but if I need to prep ahead, I assemble them and refrigerate (unbaked) for a few hours. When I’m ready to serve, I pop them into the oven as directed. Leftovers can be stored in the fridge for a day and reheated in the oven at 300°F for 5–7 minutes to crisp them back up.

FAQs

Can I make these ahead of time?

Yes, I often assemble them a few hours ahead and store them in the fridge. I wait to bake until just before serving so the phyllo stays crispy.

What kind of cranberry sauce works best?

I use either homemade or whole berry canned cranberry sauce. Jellied cranberry sauce can work too but has a smoother texture.

Do I have to remove the rind from the Brie?

I prefer to remove it so the cheese melts more evenly, but it’s totally fine to leave it on if I like the flavor and texture.

Can I freeze these?

I don’t recommend freezing after baking, as the phyllo loses its crispness. If I want to freeze them, I assemble and freeze unbaked, then bake directly from frozen (adding a couple of minutes to the baking time).

Can I use other cheeses?

Yes! Goat cheese or a mild blue cheese also pairs beautifully with cranberry and honey, depending on the flavor profile I’m going for.

Conclusion

Cranberry, Pecan & Brie Phyllo Cups are the kind of easy appetizer I keep in my back pocket for holiday parties, wine nights, or anytime I want something delicious with minimal prep. They’re elegant, full of flavor, and come together in just minutes. One batch is never enough—so I always plan on making extra!