Description
Elegant bite-sized appetisers made with crisp golden phyllo pastry, creamy melted Brie, sweet-tart apples, dried cranberries, and warm spices, finished with glossy honey pecans, fresh thyme, and a light honey drizzle.
Ingredients
For the Phyllo Cups
12 sheets phyllo pastry (240 g)
4 tbsp unsalted butter, melted (56 g)
For the Apple Brie Filling
8 oz Brie cheese, rind removed and cut into small cubes (225 g)
1 medium apple, peeled, cored, and finely diced (180 g)
⅓ cup dried cranberries (50 g)
1 tbsp brown sugar (12 g)
½ tsp ground cinnamon (1 g)
¼ tsp ground nutmeg (0.5 g)
1 tbsp fresh lemon juice (15 ml)
For the Honey Pecans
¾ cup pecan halves, roughly chopped (85 g)
2 tbsp honey (42 g)
1 tbsp unsalted butter (14 g)
¼ tsp ground cinnamon (0.5 g)
Pinch of salt
For Garnish
1 tbsp fresh thyme leaves (3 g)
1 tbsp honey for drizzling (21 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Cut the phyllo sheets into squares large enough to fit comfortably into each muffin cup. Keep the unused phyllo covered while working to prevent it from drying out.
2. Brush each phyllo square lightly with melted butter and layer 3 pieces together, rotating each layer slightly so the corners create a delicate layered shape. Gently press each stack into a muffin cup to form small pastry shells.
3. In a medium bowl, combine the finely diced apple, dried cranberries, brown sugar, cinnamon, nutmeg, and fresh lemon juice. Stir gently until the apple pieces and cranberries are evenly coated.
4. Place a few pieces of Brie into each prepared phyllo cup. Add a spoonful of the apple and cranberry mixture, then top with the remaining Brie. Avoid overfilling the cups so the filling stays neatly contained as the cheese melts.
5. Bake for 12–15 minutes, or until the phyllo is crisp and golden and the Brie is melted and bubbling. Watch the pastry closely toward the end because phyllo can brown quickly.
6. While the phyllo cups bake, place the chopped pecans, honey, butter, cinnamon, and salt in a small skillet over medium-low heat. Cook for 3–5 minutes, stirring frequently, until the pecans are lightly toasted and coated in a glossy honey mixture.
7. Transfer the honey pecans to a sheet of parchment paper and let them cool slightly so the coating can settle.
8. Remove the phyllo cups from the oven and let them cool in the muffin tin for a few minutes. Carefully transfer them to a serving platter.
9. Top each cup with the honey pecans and fresh thyme leaves. Finish with a light drizzle of honey and serve warm while the phyllo is crisp and the Brie is creamy.
Notes
Keep unused phyllo pastry covered with a clean, slightly damp kitchen towel because phyllo dries quickly. Use a crisp, firm apple that holds its shape during baking. Sweet-tart varieties pair especially well with the cranberries and honey. Avoid overfilling the phyllo cups to help them remain crisp and make them easier to transfer from the muffin tin. Cook the honey pecans over medium-low heat and stir frequently because honey can brown quickly. For the best texture, serve the phyllo cups warm while the Brie is melted and the pastry is freshly crisp. The apple and cranberry mixture can be prepared ahead and refrigerated until ready to assemble. The honey pecans can be prepared ahead, cooled completely, and stored in an airtight container until needed. Another soft, creamy cheese can be substituted for Brie. Add the honey pecans and final honey drizzle just before serving to keep the topping glossy and crunchy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American