Description
Elegant and easy appetizer featuring crisp golden phyllo pastry filled with creamy Brie, sweet dried cranberries, crunchy walnuts, and fresh thyme, finished with a sweet and lightly spicy hot honey glaze.
Ingredients
For the Phyllo Cups
12 sheets phyllo dough, thawed
4 tbsp melted butter
8 oz (225 g) Brie cheese, cut into 12 small cubes
1/3 cup (45 g) dried cranberries
1/3 cup (40 g) walnuts, finely chopped
1 tbsp fresh thyme leaves
For the Hot Honey Topping
3 tbsp hot honey
1 tbsp pure maple syrup
1/4 tsp red pepper flakes, optional
Pinch of salt
For Garnishing
1 tbsp fresh thyme leaves
1 tbsp finely chopped walnuts
1 tbsp pomegranate seeds, optional
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan with some of the melted butter. Make sure the phyllo dough is completely thawed.
2. Place one sheet of phyllo dough on a clean work surface and lightly brush it with melted butter. Place another sheet on top and brush it again with butter.
3. Continue layering until you have 3–4 lightly buttered sheets. Keep the remaining phyllo covered with a clean, slightly damp kitchen towel so it does not dry out.
4. Cut the layered phyllo into 12 squares large enough to fit comfortably into the muffin cups. Gently press each square into a greased muffin cup, allowing the edges to fold naturally upward.
5. Place one small cube of Brie into the centre of each phyllo cup.
6. Sprinkle the dried cranberries and finely chopped walnuts evenly over the Brie. Add a few fresh thyme leaves to each cup.
7. Bake for 12–15 minutes, or until the phyllo is crisp and golden brown and the Brie is warm and softened. Watch carefully during the final few minutes because phyllo can brown quickly.
8. While the phyllo cups are baking, combine the hot honey, maple syrup, optional red pepper flakes, and a pinch of salt in a small bowl. Stir until smooth.
9. Remove the baked phyllo cups from the oven and let them cool for 2–3 minutes. Carefully remove them from the muffin pan and place them on a serving platter.
10. Drizzle a small amount of the hot honey mixture over each cup while the Brie is still warm and creamy.
11. Garnish with fresh thyme, finely chopped walnuts, and optional pomegranate seeds.
12. Serve warm while the phyllo is crisp and the Brie is soft and creamy.
Notes
Keep unused phyllo covered with a slightly damp kitchen towel because it dries out quickly. Do not overfill the cups. A small cube of Brie and modest amounts of toppings create a balanced bite. Brush the phyllo lightly with butter so it becomes crisp without becoming greasy. Keep a close eye on the cups near the end of baking because phyllo can brown quickly. Add the hot honey after baking to help keep the pastry crisp. For the best texture, serve the cups while they are still warm. The phyllo cups can be assembled with the Brie and toppings a few hours ahead and refrigerated until ready to bake. Puff pastry can be used instead of phyllo, although the texture will be softer and more layered. Camembert can be substituted for Brie, while soft goat cheese will give a different flavour and melting texture. Use regular honey or honey with maple syrup instead of hot honey for a milder topping. Dried cranberries are recommended over fresh cranberries because they provide concentrated sweetness and less moisture. Arrange on a serving platter with fresh thyme and pomegranate seeds for a festive presentation. Serve alongside cheese boards, fresh fruit, roasted nuts, olives, crackers, grapes, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American