These Easy Brie and Cranberry cups are ready in just 20 minutes and make a great appetizer to entertain guests at your holiday parties.
This is one of my favourite holiday party food and never fails to impress, especially all the cheese lovers out there.
Delicious crunchy phyllo cups, with a gooey creamy brie heart and topped with a sweet homemade cranberry sauce and fresh aromatic herbs.
These little guys really have it all and are absolutely perfect for holiday entertaining. Think Thanksgiving dinner, holiday aperitivos, Christmas dinner, New Year's eve party.
How To Make brie and Cranberry Cups
These pretty brie and cranberry cups are ready in just 20 minutes and prove that good food can totally be fuss-free. All you need is 5 simple ingredients:
- phyllo pastry sheets
- homemade cranberry sauce
- brie cheese
- fresh aromatic herbs
If you have time, opt for fresh, homemade cranberry sauce
It tastes way better than store-bought and you're in full control on how sweet it turns out.
I make a super easy cranberry sauce, using just three ingredients: fresh cranberries, a bit of orange juice and a bit of demerara sugar. You can add a little more sugar if you like, but I find it sweet enough for my tastes.
If you're running out of time, feel free to use a good quality store-bought or leftover cranberry sauce too (if you’re making these after the holidays).
While the cranberry sauce is cooking, make the phyllo cups with the help of a large cookie cutter.
Brush with a little olive oil a mini cupcake muffin tin and arrange the pastry rounds inside each mould.
Bake the cups for a few minutes until crispy and golden, then remove immediately from the oven.
Note: Alternatively, you can also use a puff pastry sheet, cut into tiny squares and brushed with a little olive oil.
Line a baking sheet with parchment paper, arrange the squares on top and bake them for about 15 minutes. Puff pastry takes a little longer to bake but it's just as tasty!
Once your cups are ready, fill them up straight away with chopped brie, the cheese will melt almost instantly, to create a gooey heart.
Top each cup with a dollop of homemade cranberry sauce and serve warm for cozy finger food.
You can also serve these phyllo cups slightly cool. I actually like them more this way, with the cheese not melted.
Don't forget to top these little bites with your favourite aromatic herbs to add a pleasant refreshing taste.
You can use anything from fresh basil, thyme, rosemary or parsley leaves, just to name a few.
I used micro lemon balm for a tangy twist and loved the unexpected burst of vibrant flavour.
These brie and cranberry cups would be the perfect starter for your holiday dinners this year.
Whether you're looking for a Christmas party snack or a New year's Eve elegant finger food, these sweet & savoury treats are sure to make your guests hungry for more!
More Holiday Recipes...
Looking for more holiday inspiration? Here are some of my favourite super easy holiday recipes:
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Light Brie and Cranberry Cups
- 3 sheets phyllo pastry
- 120 g brie cheese, finely chopped
- handful of fresh aromatic herbs, I used lemon balm
- ½ cup cranberry sauce, freshly made or store-bought
For the fresh cranberry sauce:
- 200 g fresh cranberries
- 2 tablespoon sugar, or to taste( I used demerara sugar)
- 50 ml fresh orange juice
- 50 ml water
For the Cranberry sauce:
- In a medium saucepan, combine orange juice, sugar and water over medium heat.
- Cook, stirring occasionally until the sugar has dissolved.
- 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:
- Preheat the oven to 190 C/200 F.
- 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.
- Arrange three rounds on each mould of a mini muffin tin brushed with olive oil.
- Bake for about 5 minutes, until the cups are slightly crisp and golden brown.
- Remove the cups from the oven and arrange some chopped brie cheese in each cup. Dollop a scant spoonful of cranberry sauce on each one.
- Top with fresh aromatic chopped herbs and serve.
If you're using frozen phyllo pastry, make sure to defrost it in the fridge the night before.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe was originally published in December 2015, and updated with more helpful info!