Description
Tiny cups, big flavor. These crispy phyllo shells get loaded with apricot preserves, pecans, and melty brie, then finished with bright pomegranate pops. Quick to assemble, easy to bake, and guaranteed to disappear fast.
Ingredients
15 mini phyllo shells
2 to 3 tablespoons apricot preserves
4 to 5 ounces brie cheese, cut into about 15 small 1/2-inch cubes
2 to 3 tablespoons pecan chips
1 to 2 tablespoons pomegranate seeds
Instructions
- Preheat the oven to 350°F.
- Arrange the mini phyllo shells on a parchment-lined sheet pan.
- Bake the empty shells for 3 to 5 minutes, just until lightly toasted. Let them cool for a couple of minutes.
- Spoon about 1/4 teaspoon apricot preserves into each toasted shell.
- Sprinkle about 1/4 teaspoon pecan chips into each cup.
- Top each cup with a small cube of brie.
- Return the pan to the oven and bake until the cheese is melted and bubbly, about 8 to 10 minutes.
- Remove from the oven and top each cup with about 1/4 teaspoon pomegranate seeds.
Serve warm.
Notes
These amounts are estimates since mini phyllo cups vary in size. Use the measurements as a guide, but fill each cup by feel: a small scoop of preserves, a sprinkle of pecans, and a piece of brie. Starting with about 1/4 teaspoon of jam and nuts works well, and you can adjust up or down as long as there’s room for the brie to melt.
These little bites disappear fast, so plan on 2 to 3 pieces per person if you’re serving them as an appetizer alongside other nibbles. If this is your main starter or you’re feeding big snackers, 3 to 4 per person is a safer estimate. The recipe scales easily—just add more shells and increase the fillings as needed.
These are best served warm from the oven, but if you need to reheat them, place them on a sheet pan and warm at 325°F for a few minutes until the cheese softens again.
Leftovers keep well for up to 2 days in the refrigerator. Store them in an airtight container and reheat in a 325°F oven until the cheese softens and the shells crisp back up. Avoid microwaving, as it can make the phyllo soggy.
- Prep Time: 5 minutes
- Cook Time: 12 - 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American