Brie and Blackberry Phyllo Cups Recipe

If you’re looking for a stunning appetizer that’s as elegant as it is easy, you’re going to adore this Brie and Blackberry Phyllo Cups Recipe. I absolutely love how these little bites bring together creamy melted brie, the sweet-tart pop of fresh blackberries, and the delicate crunch of phyllo shells—all drizzled with honey and kissed with thyme. Whether you’re hosting a party or just want to treat yourself, these phyllo cups never fail to impress and they’re surprisingly simple to pull together. Stick with me, and I’ll walk you through every step to make sure your guests think you spent hours in the kitchen!

this …

Ingredients You’ll Need

When you gather the ingredients for this Brie and Blackberry Phyllo Cups Recipe, you’ll notice each plays an essential role—from the flaky crunch of the phyllo shells to the rich creaminess of the brie and the fruity brightness of the blackberries. Choosing quality components here really elevates the final dish.

• Mini Phyllo Shells: Look for ready-made mini shells to save time; Athens brand is reliable and holds up well to baking.
• Blackberry Jam: Adds a sweet base that pairs beautifully with the savory brie; homemade or store-bought both work great.
• Honey: Drizzled inside and on top to lend a natural sweetness that complements the tartness of the berries.
• Brie Cheese: Use standard brie but remove the rind; chilling it briefly makes cutting easier.
• Blackberries: Fresh, plump berries give a burst of juicy freshness in every bite.
• Fresh Thyme: A few leaves on top add an herbaceous note and a beautiful garnish.

Variations

I love tweaking this Brie and Blackberry Phyllo Cups Recipe depending on the season or what’s in my pantry. These variations can help you match your mood or dietary preferences while keeping that signature deliciousness intact.

• Add Nuts: Sprinkling finely chopped walnuts or pecans brings a lovely crunch and a touch of earthiness—my guests always ask for more when I do this.
• Berry Swap: Don’t have blackberries? Blueberries, raspberries, or even chopped strawberries create a fresh twist while keeping the fruity sweetness.
• Sweet Alternatives: Swap the honey for maple syrup for a subtly different sweetness; it’s especially great during fall.
• Savory Twist: If you prefer less sweetness, reduce or omit honey and try topping the brie with a dollop of cranberry sauce for that perfect holiday feel.

How to Make Brie and Blackberry Phyllo Cups Recipe

Step 1: Prepare the Oven and Phyllo Shells

Preheat your oven to 325°F. While it heats up, arrange your mini phyllo shells in a single layer on a baking sheet. This ensures even heat and crispiness. I always line my baking sheet with parchment paper—makes cleanup a breeze! You’ll want the shells ready to go before you start adding fillings.

Step 2: Fill Each Shell with Jam, Honey, and Brie

Now for the fun part. Place a small dab of blackberry jam inside each phyllo cup—just enough to add sweetness without overwhelming the shell. Follow that with a drizzle of honey (about a teaspoon), then top with a 1/2-inch cube of brie with the rind removed. Pro tip: Freezing your brie for 10 minutes makes it easier to slice into neat cubes. Don’t worry about cutting perfectly—the brie will melt into a gooey, irresistible filling!

Step 3: Bake Until Brie Melts and Shells Are Crisp

Bake the filled phyllo cups for 6-8 minutes. Keep a close eye because you want the brie just melty but not browned, and the phyllo shells should be lightly golden and crisp. When they’re done, immediately transfer them to a wire rack to keep that beautiful crunch—this is a trick I learned after some sad, soggy bites early on!

Step 4: Garnish and Serve

Top each warm cup with a fresh blackberry and a few thyme leaves for a pop of color and fresh herbal flavor. If you’d like, give them a final drizzle of honey for an extra touch of sweetness. Serve right away to enjoy the perfect contrast between the crisp phyllo and creamy, sweet filling.

How to Serve Brie and Blackberry Phyllo Cups Recipe

Garnishes

I personally love topping mine with a few fresh thyme leaves because they add a subtle herbal fragrance that brightens every bite. Sometimes I sprinkle finely chopped toasted nuts on top, like walnuts or pecans, for extra texture. If you’re feeling fancy, a tiny drizzle of aged balsamic vinegar works wonders too!

Side Dishes

These brie and blackberry phyllo cups pair beautifully with fresh greens like arugula salad tossed in a lemon vinaigrette or a light fig and prosciutto platter. When hosting, I also like to serve them alongside a warm soup, like butternut squash, for a cozy contrast.

Creative Ways to Present

For special occasions, try presenting these appetizers on a wooden board lined with fresh thyme sprigs for a rustic look, or arrange them in a circular pattern around a small bowl of additional honey for dipping. I’ve even served them in pretty mini cupcake liners to keep things tidy and colorful.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), you can store the unbaked, filled phyllo shells covered in the refrigerator for up to 2-3 hours before baking. Once baked, they’re best eaten fresh, but you can keep them covered at room temperature for an hour or so without losing too much crispness.

Freezing

I don’t recommend freezing these filled or baked phyllo cups since the shells can become soggy upon thawing, but you could freeze the unfilled mini phyllo shells separately for convenience if you want to have them ready for next time.

Reheating

If you need to reheat leftovers, pop them into a preheated 300°F oven for 3-4 minutes just until warmed through. Avoid the microwave—it tends to make the shells chewy instead of crisp.

FAQs

Final Thoughts

This Brie and Blackberry Phyllo Cups Recipe has become my go-to when I want to impress without stress. I love how quick they come together and the beautiful balance of sweet and savory that never fails to get compliments. Honestly, once you try these, they’ll be a staple for your parties and cozy nights alike. So grab those phyllo shells and brie, and let’s get baking—you’ll be so glad you did!

Print