Go Back

Cranberry And Brie Filo Pastries – Party Appetizer Recipe

Cranberry brie phyllo cups pair crisp, golden pastry with soft Brie and whole-berry cranberry sauce. Bake them in a mini muffin pan for a warm party appetizer that’s easy to serve.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 24 pastries
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the filo cups
  • 1 cooking spray for coating
  • 6 sheets phyllo dough frozen, thawed
  • 6 tbsp unsalted butter melted
For the filling
  • 1 wedge (8 oz) Brie cut into 24 pieces
  • 1 cup cranberry sauce whole-berry

Equipment

  • 1 24-cup mini muffin pan

Method
 

Prepare the filo cups
  1. Heat the oven to 375°F.
  2. Lightly coat the wells of a 24-cup mini muffin pan with cooking spray.
  3. Keep the phyllo covered with a barely damp towel as you work.
  4. Cut the 6 sheets together into 3-inch squares, making 12 squares per sheet.
  5. Lightly brush each square with melted butter.
  6. Stack 3 squares with the corners offset.
  7. Press each stack into a muffin well.
Fill and bake
  1. Place 1 piece of Brie in each phyllo cup.
  2. Top each with 2 teaspoons cranberry sauce.
  3. Bake for 10–12 minutes, until the phyllo is crisp and golden and the Brie is soft.
  4. Let the pastries rest in the pan for 5 minutes.
  5. Carefully lift the pastries out and serve warm.

Notes

Keep the phyllo covered with a barely damp towel as you work so it does not dry out. Refrigerate leftovers for up to 3 days; freezing is not recommended because the phyllo can lose its crisp texture. For a gluten-free option, use gluten-free phyllo dough.