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Close up of mini golden brown baked flaky phyllo pastry cups filled with gooey melted white brie cheese and a thick layer of glossy, chunky dark red cranberry sauce on a flat white ceramic platter. (Christmas appetizers)

Spectacular Christmas Appetizers: Cranberry Brie Phyllo Bites

These stunning Christmas appetizers feature golden brown flaky phyllo pastry cups filled with gooey melted white brie cheese, topped with glossy chunky dark red cranberry sauce, a toasted pecan half, and fresh green rosemary.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 30 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Cheese
  • 2 packages mini phyllo pastry cups About 30 shells total, 3.8 oz (108g)
  • 8 oz double-cream brie cheese 225g, rind completely removed and diced
Cranberry Sauce
  • 12 oz fresh whole cranberries 340g
  • 1 cup granulated white sugar 200g
  • 1 cup filtered water 240ml
Garnishes
  • 30 halves raw pecans 2 oz (55g)
  • 3 sprigs fresh green rosemary Plucked into tiny tufts

Equipment

  • 1 Heavy-Bottomed Saucepan For simmering the cranberry sauce evenly.
  • 1 Large aluminum baking sheet To crisp the phyllo shells.
  • 1 Sharp paring knife For cleanly removing the brie rind.

Method
 

Making the Sauce
  1. In a heavy-bottomed saucepan, combine 1 cup (240ml) of water and 1 cup (200g) of sugar. Bring to a rapid boil over medium-high heat until sugar dissolves.
  2. Add 12 oz (340g) of fresh cranberries. Reduce heat to a simmer. Cook for 10 to 12 minutes until cranberries burst and form a glossy, thick, chunky dark red sauce. Let cool completely.
Prepping & Baking
  1. Preheat oven to 350°F (175°C). Roast 30 pecan halves on a baking sheet for 5 to 7 minutes until lightly toasted brown. Remove and cool.
  2. Trim the white rind off the chilled 8 oz (225g) brie wheel. Dice the pure white paste into 1/2-inch cubes.
  3. Place 30 phyllo cups on a baking sheet. Drop a brie cube into each. Bake at 350°F (175°C) for 5 to 7 minutes until cups are golden brown and cheese is fully melted into a gooey base layer.
Garnishing
  1. Remove from oven. Immediately spoon a half-teaspoon of cooled cranberry sauce over the warm brie in each cup.
  2. Press one lightly toasted brown pecan half into the center. Tuck a tiny sprig of fresh green rosemary with visible individual needles into the side. Serve immediately.

Notes

Tip 1: Chill your brie in the freezer for 15 minutes before cutting to ensure clean, precise cubes.
Tip 2: Do not bake the rosemary sprigs, or they will burn and turn bitter. Always garnish after baking.