There’s something magical about a bite-sized cheese puff that melts in your mouth and makes the whole room go “Mmm.” These Cranberry Brie Phyllo Cups with Candied Pecans are just that kind of magic crispy, creamy, sweet, and savory. And friend, they are unapologetically rich. Whether you’re hosting Christmas Eve or bringing a tray to the neighbors, these mini party appetizers are the kind of holiday joy you can eat.
Why You’ll Love These Cups
- Perfect for holiday gatherings and festive trays
- Uses only a handful of ingredients with big flavors
- Can be made ahead yes, even with the gooey brie!
The Ingredients That Do the Heavy Lifting
Each ingredient in these cups earns its place. Let’s walk through it, pantry-style:
Phyllo Cups: These are the buttery, crunchy base that holds everything together. You can buy them pre-made in the freezer section (bless it) or make them from phyllo sheets in mini muffin tins if you’re feeling fancy.
Brie Cheese: Soft, creamy, and melty, Brie brings the luxe texture. Slice it into small cubes, rind on or off totally your call. This is your anchor.
Cranberry Sauce: Tangy and slightly sweet, it cuts through the richness of the cheese. You can use canned whole berry, homemade, or even jazz it up with orange zest.
Candied Pecans: Here comes the crunch! These sweet little nuggets add texture and a nutty warmth that balances everything out. You can make them yourself or grab them pre-candied at the store. Want to go extra? Try our Sugar-Coated Pecans variation.
Fresh Rosemary (optional): A sprinkle of chopped rosemary adds a whisper of herbaceous piney flavor like the holidays in a sniff.
Step-by-Step: From Fridge to Festive in Minutes
Here’s how we build these beauties from bottom to bliss. It’s simple, I promise.
Preheat your oven to 350°F. You’ll want a mini muffin pan if you’re making phyllo shells from scratch. Otherwise, line a baking sheet with parchment and set your phyllo cups on it.
Slice the brie into bite-sized cubes and tuck one into each phyllo shell. Try not to nibble while you work Brie is sneaky that way.
Spoon a small dollop of cranberry sauce over the brie. Don’t overdo it, or things get messy in the oven (ask me how I know).
Top with one candied pecan or a few chopped pieces if they’re large. Add rosemary if using.
Bake for about 10–12 minutes, or until the cheese is melty and the edges of the phyllo are golden and crisp. Serve warm, and watch them vanish.
Don’t Fall for These Common Mistakes
Let’s talk slip-ups. Even easy Christmas appetizers can go sideways if we’re not watching.
Overfilling: Less is more, friend. These are delicate little cups not soup bowls. Too much filling = overflow = cleanup sadness.
Skipping the Preheat: Cold ovens are no place for brie. Starting hot ensures even melting and crisp phyllo.
Not Baking Long Enough: Brie needs a moment to go from firm to gooey heaven. Trust the 10–12 minutes and check for bubbling cheese.
Kitchen Secrets From My Counter to Yours
Let’s elevate the whole experience with some holiday hosting wisdom.
Make-Ahead Magic: You can prep these hours in advance just assemble the cups and pop them in the fridge. Bake right before serving. That way, you’re not stuck in the kitchen during cocktail hour.
Mini Muffin Tin Tip: If using phyllo sheets instead of premade cups, layer 3-4 sheets with butter brushed between, slice into squares, and press gently into a mini muffin tin. Bake for 8 minutes solo before filling.
Flavor Twists: Swap cranberry for fig jam, brie for camembert, or add a sliver of prosciutto under the cheese for salty depth. It’s a choose-your-own-holiday-adventure situation.
The Sweetest Trick of All
Want to make this even more craveable? Warm your cranberry sauce slightly before spooning it onto the brie. This way, it spreads like velvet and mingles better with the melting cheese. I also love to toast the candied pecans for 3–4 minutes before adding them—it amplifies the nuttiness and adds a whisper of warmth that just sings next to the creamy brie.
By the way, if you’re brie-obsessed like me, you’ll love our Cranberry Brie Puff Pastry Trees or this charming Cranberry Brie Cheese Appetizer that layers the same flavors in a rustic style.
Set the Table, Not the Rules
These phyllo cups don’t just live on holiday trays. Here’s how we love to serve them:
For Christmas Eve Appetizers: Pair them with a rosemary spritz.
For Mini Party Appetizers: Serve them with our White Bean with Cranberries Holiday Appetizer and a bowl of olives for a trio of cheerful nibbles.
On a Cheese Board: Pop them in among wedges of blue cheese, grapes, and crackers they’re scene-stealers.
Cranberry Brie Phyllo Cups with Candied Pecans
Equipment
- Mini Muffin Pan
- Baking Sheet
Ingredients
Main Ingredients
- 24 phyllo cups store-bought or homemade
- 8 oz brie cheese cut into 24 small cubes
- 1/2 cup cranberry sauce whole berry preferred
- 24 candied pecans whole or chopped
- fresh rosemary finely chopped, optional
Instructions
- Preheat oven to 350°F (175°C). Arrange phyllo cups on a parchment-lined baking sheet or prepare mini muffin tin if making phyllo cups from sheets.
- Place one cube of brie into each phyllo cup.
- Add a small dollop of cranberry sauce on top of the brie.
- Top with one candied pecan (or a few chopped pieces). Sprinkle with rosemary if using.
- Bake for 10–12 minutes or until brie is melted and phyllo edges are golden brown. Serve warm.
Notes
- To prep ahead, assemble and refrigerate up to a few hours in advance.
- Bake just before serving.
- For added depth, warm cranberry sauce and toast pecans before assembling.
FAQs
What if my phyllo cups get soggy?
That’s often from overfilling or letting them sit too long before baking. Be sure your cranberry sauce isn’t too watery and bake immediately after assembling. Also, a quick 2-minute toast of the shells before filling helps!
Can I freeze these after baking?
Technically yes, but I wouldn’t recommend it. The phyllo loses its signature crunch. If needed, freeze the unbaked assembled cups and bake straight from frozen—just add 3–4 extra minutes to the cook time.
Do I need to remove the rind from the brie?
Nope! The rind is edible and adds earthy flavor. That said, if you prefer it creamier, trim it off. I leave it on because I like a little bite against the cranberry’s tartness.
Are there other cheeses I can use?
Absolutely. Camembert is a natural swap. Goat cheese works if you want a tangier flavor. You could also try a triple cream cheese for a meltier texture. Just make sure it melts well and pairs with sweet toppings.
A Little Something Extra
If you’re in the mood for more variation or need a simpler version for a tight schedule, check out this Cranberry Brie Bites article. It’s a 4-ingredient version that’s equally lovely and holiday-friendly.
And don’t forget—we’ve got more seasonal charm waiting in our Cranberry and Brie Filo Crackers and holiday appetizer recipes to keep your holiday spirit delicious and easy.
So there you have it. Cranberry Brie Phyllo Cups with Candied Pecans that are festive, flavorful, and fancy without the fuss. They’re what I like to call a kitchen win—with plenty of seconds to go around.
