Description
Elegant bite-sized appetisers made with crisp golden phyllo pastry, creamy Brie, diced apple, dried cranberries, crunchy candied pecans, fresh thyme, and a warm hot honey drizzle. These festive cups combine sweet, savoury, creamy, and lightly spicy flavours in every bite.
Ingredients
For the Brie Cups:
12 phyllo pastry sheets (240 g)
4 tbsp unsalted butter, melted (56 g)
6 oz Brie cheese, cut into small cubes (170 g)
1 small apple, finely diced (150 g)
1/2 cup dried cranberries (60 g)
For the Candied Pecans:
1/2 cup pecan halves, roughly chopped (55 g)
2 tbsp brown sugar (25 g)
1 tbsp unsalted butter (14 g)
1 tbsp maple syrup (20 ml)
1/4 tsp ground cinnamon (0.5 g)
Pinch of salt
For the Hot Honey:
1/4 cup honey (85 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
For Garnish:
1 tbsp fresh thyme leaves (3 g)
2 tbsp finely chopped pecans (15 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter. Cut the phyllo pastry sheets into squares large enough to fit comfortably inside the muffin cups.
2. Place three phyllo squares into each muffin cup, brushing each layer lightly with melted butter and rotating the squares slightly as you stack them to create layered pastry cups.
3. Place a small cube of Brie into each prepared phyllo cup. Add the finely diced apple and dried cranberries, distributing them evenly between the cups.
4. Bake for 12–15 minutes, or until the phyllo is crisp and golden and the Brie has melted into a soft, creamy filling. Watch the pastry closely towards the end of baking so it does not become too dark.
5. While the Brie cups are baking, melt the butter in a small skillet over medium heat. Add the chopped pecans, brown sugar, maple syrup, cinnamon, and salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and lightly caramelised.
6. Transfer the candied pecans to a sheet of parchment paper and spread them out slightly. Allow them to cool so the coating can set and become crisp.
7. Gently warm the honey, red pepper flakes, and fresh lemon juice in a small saucepan over low heat for 2–3 minutes. Stir gently, then remove from the heat and let the honey stand briefly. It should remain warm and pourable rather than boiling.
8. Carefully remove the warm Brie cups from the muffin tin. Top each cup with some candied pecans and a few fresh thyme leaves.
9. Sprinkle the cups with the finely chopped pecans, then drizzle lightly with the warm hot honey.
10. Serve the Brie cups while they are still warm, when the phyllo is crisp and the Brie is soft and creamy.
Notes
Keep unused phyllo pastry covered while assembling because phyllo can dry out quickly. Brush the phyllo lightly with butter to create crisp, delicate layers without making the pastry greasy. Cut the apple into small pieces so it distributes evenly and softens nicely during baking. The candied pecans can caramelise quickly, so stir frequently and remove them from the heat once glossy and lightly browned. Warm the honey gently over low heat so it stays smooth and easy to drizzle. The candied pecans can be prepared ahead and stored in an airtight container once completely cooled. Add the candied pecans shortly before serving to help maintain their crunch. The Brie cups are best served warm while the phyllo is crisp and the Brie remains creamy. Plain warm honey can be used instead of hot honey for a sweeter version without the gentle heat. Another mild soft-ripened cheese that melts easily can be substituted for Brie. For the crispest phyllo, assemble and bake the cups close to serving time. Arrange the cups in a single layer on a serving platter and garnish with extra thyme and hot honey just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American