Light Brie and Cranberry Cups
Prep time
Cook time
Total time
These light vegetarian bites of brie, fresh cranberry sauce and phyllo cups are a wonderful way to entertain guests at your next dinner or holiday parties.
Recipe type: Finger food
Cuisine: Light Cooking
Serves: 12
  • 3 large sheet of phyllo pastry
  • 120gr / 4oz brie cheese, finely chopped
  • a bunch of fresh aromatic herbs ( basil, thyme, parsley etc), I used lemon balm
  • ½ cup cranberry sauce, freshly made or store-bought
For the fresh cranberry sauce:
  • 200gr/ 2 cups fresh cranberries
  • 2 tbsp sugar, or to taste( I used demerara sugar)
  • 50ml /1/4 cup fresh orange juice
  • 50ml /1/4 cup water
For the Cranberry sauce:
  1. In a medium saucepan, combine orange juice, sugar and water over medium heat.
  2. Cook, stirring occasionally, until the sugar has dissolved.
  3. Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 7 minutes. Remove from the heat and set aside until ready to serve.
For the Brie and Cranberry cups:
  1. Preheat oven to 190C/200 F.
  2. Roll out the 3 phyllo sheets one above the other. With the help of a cookie cutter, form small circles, trying to work quickly so that the phyllo pastry doesn't dry out.
  3. Arrange three rounds on each mould of a mini muffin tin brushed with olive oil.
  4. Bake for a few mins until lightly crisp and golden brown.
  5. Remove from the oven and arrange some chopped cheese in each cup. Dollop a scant spoonful of cranberry sauce on each little brie cup.
  6. Top with fresh aromatic chopped herbs and serve.
I used a 3 inch cookie cutter to make 12 mini phyllo cups.
If you're using frozen phyllo pastry, make sure to defrost in the fridge the night before.
Recipe by The Petite Cook at