If you’re looking for a show-stopping appetizer that’s both elegant and insanely easy, you’re going to want to try my Brie and Blackberry Phyllo Cups Recipe. These little bites are a perfect balance of creamy, sweet, and tangy, with a delightful crunch from the phyllo shell. I love this recipe because it comes together quickly but feels fancy enough for parties or a cozy night in. Stick around—I’m sharing all my best tips to help you nail this every single time.
Why You’ll Love This Recipe
- Simple Elegance: It’s astonishing how a few ingredients create such a sophisticated bite.
- Quick Prep and Bake: Ready in just about 15 minutes, perfect for last-minute entertaining.
- Flavor Combination: The creamy brie paired with sweet honey and tart blackberries is downright addictive.
- Versatile and Customizable: Swap berries, nuts, or drizzle with maple syrup for your own twist.
Ingredients You’ll Need
I’ve found that when all the ingredients are fresh and good quality, these Brie and Blackberry Phyllo Cups stand out beautifully. The contrast of creamy cheese, juicy berries, and crispy shells really shines through, so I keep my eyes peeled for ripe blackberries and a soft, mild brie.
- Mini phyllo shells: Look for frozen mini shells like Athens brand; they thaw quickly and stay crisp when baked.
- Blackberry jam: Adds a sweet, fruity base; homemade or store-bought both work fine.
- Honey: I love the natural sweetness and the little floral notes it brings.
- Brie cheese: Soft and creamy—just remove the rind for the best melt.
- Fresh blackberries: They add that fresh burst and a slight tartness.
- Fresh thyme sprigs: The subtle herbaceous notes balance the sweetness wonderfully.
Variations
One of the reasons this Brie and Blackberry Phyllo Cups Recipe has become a favorite in my house is how easy it is to adapt. I often switch things up depending on what I have on hand or the season, so feel free to make it your own!
- Nutty Twist: Adding finely chopped walnuts or pecans into the cup before baking gives a lovely crunch that my family goes crazy for.
- Berry Swap: If blackberries aren’t in season, blueberries or raspberries work just as well and bring their own unique flavor.
- Sweet Swap: Instead of honey, I’ve used maple syrup for a richer sweetness that’s especially great in the fall.
- Seasonal Flavor: Around the holidays, swapping the blackberry jam for leftover cranberry sauce is a game-changer.
How to Make Brie and Blackberry Phyllo Cups Recipe
Step 1: Prep Your Oven and Phyllo Shells
Start by preheating your oven to 325°F. While that warms up, arrange your mini phyllo shells on a baking sheet in a single layer. I like to use a rimmed sheet to catch any drips, which makes cleanup a breeze. These shells thaw really fast, so no need to plan way ahead.
Step 2: Layer the Flavors
Next, put a small dollop of blackberry jam and a drizzle of honey inside each phyllo shell. This combo creates a luscious, sweet base. Then, top each with a cube of brie. I discovered that chilling the brie briefly in the freezer makes it much easier to cut—plus, removing the rind means the cheese melts perfectly without any bitterness.
Step 3: Bake to Perfection
Bake your assembled phyllo cups for 6 to 8 minutes, keeping a close eye so the brie just melts and the shells get a light golden-brown edge. This timing is crucial for a crisp shell and gooey center—too long and the shells can get soggy or overbrowned, so I usually set a kitchen timer to stay on track.
Step 4: Add Fresh Blackberries and Thyme
Right after baking, top each cup with a fresh blackberry and a few fresh thyme leaves. I love how the thyme adds a subtle herbal pop that cuts through the sweetness. You can add a light drizzle of honey at this step for extra shine and sweetness, but it’s totally optional.
Pro Tips for Making Brie and Blackberry Phyllo Cups Recipe
- Chill Brie Before Cutting: I freeze the brie for about 15 minutes, which makes peeling off the rind and slicing cleaner and quicker.
- Watch the Oven Closely: Keeping a close eye during baking prevents overcooking the phyllo shells; they go from perfect to burnt pretty quickly!
- Serve on a Wire Rack: Right after baking, I transfer the cups onto a wire rack to keep the bottoms crisp—this trick saves you from soggy shells.
- Do Not Overfill: Adding too much jam or brie can cause the fillings to spill and make a sticky mess, so keep those portions small and even.
How to Serve Brie and Blackberry Phyllo Cups Recipe
Garnishes
I always garnish with fresh thyme and an extra drizzle of honey right before serving. Sometimes, if I’m feeling fancy, I add a tiny sprinkle of flaky sea salt to elevate the flavors even more—it’s a little secret that makes everyone go “wow!”
Side Dishes
This recipe is fantastic as an appetizer at a brunch or cocktail party, but I’ve also paired it with a crisp green salad and a glass of dry white wine for a light, elegant lunch that’s always a hit with friends.
Creative Ways to Present
For special occasions, I like to present these Brie and Blackberry Phyllo Cups on a large wooden board with a scattering of fresh berries and thyme sprigs for a rustic, inviting look. Another idea I tried? Serving them in decorative mini cupcake liners for an easy grab-and-go party platter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), I recommend storing the filled but unbaked phyllo cups in the fridge for up to 2-3 hours before baking. This keeps the shells crisp right until you’re ready to heat them up. Once baked, they’re best eaten immediately.
Freezing
I haven’t had the best luck freezing these after baking—freezing tends to make the phyllo soggy when reheated. However, you can freeze the unbaked filled shells for a week or so, then bake straight from the freezer with a few extra minutes added to the cooking time.
Reheating
To reheat, pop the baked cups into a preheated 300°F oven for 5 minutes. This gentle heat refreshes the crispiness and warms the brie without overcooking. I avoid microwaving since it tends to make the shells soggy.
FAQs
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Can I use frozen blackberries instead of fresh?
Fresh blackberries are definitely preferable because they hold their shape and add a fresh burst of flavor. Frozen blackberries tend to be too mushy and watery once thawed, which could make the phyllo cups soggy.
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What type of brie should I buy for this recipe?
Use a standard creamy brie, either whole or “cream of brie” style. I recommend removing the rind before placing the cheese in the shells for a smooth melt and to avoid bitterness. Chilling the cheese first helps make this easier.
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Can I make these ahead of time?
Yes! Prepare the filled phyllo cups in advance, store them covered in the fridge for up to 3 hours, and bake just before serving. This makes entertaining way less stressful.
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How do I keep the phyllo cups crisp?
Once baked, transfer them immediately to a wire rack to cool. This prevents steam from softening the bottoms and keeps the shells delightfully crisp.
Final Thoughts
I have to say, this Brie and Blackberry Phyllo Cups Recipe has become one of my go-to crowd-pleasers because it feels upscale with minimal effort. Every time I serve these, friends always ask for the recipe—or even better, ask me to bring more! If you want a quick appetizer that tastes like you spent all day in the kitchen, trust me, this is it. You’re going to love how easy and delicious it is—give it a try next time you want to impress without stress.
Print
Brie and Blackberry Phyllo Cups Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 15 mini phyllo cups
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Brie Phyllo Cups with Blackberry and Thyme are elegant, bite-sized appetizers perfect for parties or gatherings. Crispy mini phyllo shells are filled with a sweet mix of blackberry jam and honey, topped with creamy melted brie, fresh blackberries, and fragrant thyme for a delightful blend of flavors and textures.
Ingredients
Main Ingredients
- 15 mini phyllo shells (such as Athens brand)
- 2 tablespoons blackberry jam
- 2 tablespoons honey
- 3 ounces brie cheese, rind removed and cut into 1/2” cubes
- 15 fresh blackberries, rinsed and dried
- 2-3 sprigs fresh thyme for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the filled phyllo cups.
- Arrange Phyllo Shells: Place the 15 mini phyllo shells evenly on a baking sheet, ensuring they are spaced slightly apart for even heat circulation.
- Fill Shells: Into each phyllo shell, place a small dab of blackberry jam and honey to add a sweet and tart base layer. Then, add one 1/2-inch cube of brie cheese on top of the jam and honey.
- Bake Until Melted: Bake the filled phyllo shells in the preheated oven for 6-8 minutes. The goal is to melt the brie lightly and let the phyllo shells turn a very light golden brown.
- Add Toppings: Remove the baking sheet from the oven and immediately top each melted brie phyllo cup with a fresh blackberry and a few fresh thyme leaves for a burst of flavor and color.
- Optional Honey Drizzle & Serve: Drizzle additional honey over the top if desired for extra sweetness. Transfer the cups quickly to a wire rack to keep the shells crisp and serve right away for optimal texture.
Notes
- Make Ahead: You can fill the shells with jam, honey, and brie up to 2-3 hours ahead of time and store them in the refrigerator. Bake just before serving.
- Choosing Brie: Use standard brie cheese but remove the rind before cutting into cubes. Freezing the brie briefly makes it easier to handle. Alternatively, use “cream of brie” for a creamier consistency.
- Keeping Shells Crisp: After baking, transfer the phyllo cups to a wire rack immediately to allow air circulation and maintain crispness.
- Variations: Add finely chopped walnuts or pecans for crunch. Swap blackberries for other berries like raspberries or blueberries. Use cranberry sauce instead of blackberry jam and honey for a different flavor. Substitute honey with maple syrup or reduce sweeteners for a tarter taste.
Nutrition
- Serving Size: 1 mini phyllo cup
- Calories: 75
- Sugar: 4g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
