Ingredients:

  • 1 package (15 count) Mini Frozen Phyllo Shells (pre-baked)
  • 6 oz Brie Cheese (Rind on, sliced into 15 uniform cubes/wedges)
  • 1 Tbsp Unsalted Butter (melted)
  • 4 Tbsp Whole Berry Cranberry Sauce or Jam
  • 3 Tbsp Pecans (finely chopped)
  • ½ tsp Fresh Thyme (leaves only, optional)
  • 1 tsp Honey or Maple Syrup (optional final drizzle)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin and place the thawed phyllo shells immediately into the indentations.
  2. Using a sharp knife, slice the cold Brie cheese (keeping the rind on) into 15 equal cubes or uniform wedges (approximately ½ inch thick).
  3. Gently press one cube of Brie into the bottom of each phyllo cup. Ensure the cheese is cold to maintain its shape.
  4. Spoon approximately ¾ teaspoon (4 ml) of cranberry sauce or jam over the Brie in each cup.
  5. Top the jam with a pinch of the finely chopped pecans (preferably lightly toasted).
  6. Melt the butter. Use a pastry brush to lightly dab the outer edges and rims of the phyllo cups. Avoid soaking the bottom of the cups.
  7. Bake for 10 to 12 minutes, or until the phyllo edges are deep golden brown and the Brie is visibly soft, bubbly, and beginning to melt around the edges.
  8. Remove the tin from the oven and let the cups rest for 2 minutes before carefully transferring them to a serving platter. Drizzle lightly with honey or maple syrup (if using) and sprinkle with fresh thyme leaves. Serve immediately while the cheese is molten.