Mini phyllo cups (about 24) or frozen phyllo sheets / mini muffin tin
Brie (8 oz wheel), rind optional
Whole-berry cranberry sauce (3/4 to 1 cup)
Honey (2–3 tbsp)
Chopped pecans or walnuts (1/3 cup), toasted
Fresh rosemary or thyme (1–2 tsp), finely chopped
Melted butter (2 tbsp) — for brushing phyllo sheets (skip if using pre-formed cups)
Flaky sea salt (pinch)
Cracked black pepper (pinch)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or prepare a mini muffin tin for support.
If using phyllo sheets: cut sheets into 3–4 inch squares, brush each with melted butter, layer 2–3 squares per cup, gently press into a mini muffin tin, and bake empty for 6–8 minutes until lightly golden and crisp. If using store-bought cups, skip this step.
Cut the brie into small cubes or thin slices (about 1/2-inch) that will fit inside each cup. Chill briefly if the brie is very soft to make cutting easier.
Assemble: place a piece of brie into each phyllo cup, top with about 1 teaspoon cranberry sauce (not heaping), sprinkle with chopped nuts and a tiny pinch of herbs. Drizzle a few cups lightly with honey for variety.
Bake assembled bites for 8–10 minutes, watching for the brie to become glossy and just melted and for the phyllo to turn deep golden at the edges. Avoid overbaking.
Remove and let rest 1–2 minutes so the filling settles. Finish each with a tiny flake of sea salt and a quick crack of pepper. Serve warm.
Notes
Bite-sized phyllo cups filled with gooey brie, whole-berry cranberry sauce, a drizzle of honey and toasted nuts — a fast, elegant holiday appetizer ready in under 30 minutes.
