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brie and cranberry cups on a wood board, served with homemade cranberry sauce.

Light Brie and Cranberry Cups

Course: Finger Food
Cuisine: Holiday Cooking
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 12
These Easy Brie and Cranberry cups are ready in 20 minutes and make a great appetizer to entertain guests at your holiday parties.
Print Recipe


  • 3 sheets phyllo pastry
  • 120 gr 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 gr fresh cranberries
  • 2 tbsp 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.


I used a 3 inch cookie cutter to make 12 mini phyllo cups.
If you're using frozen phyllo pastry, make sure to defrost it in the fridge the night before.