Cranberry Brie Phyllo Cups with Candied Pecans
These bite-sized cheese puffs are the perfect balance of crispy, creamy, sweet, and savory. Ideal for Christmas Eve, holiday gatherings, or mini parties, they’re a festive joy you can eat.
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.