Brie & Cranberry Phyllo Cups with Candied Walnuts

Ingredients

For the Phyllo Cups

• 10–12 phyllo sheets (thawed if frozen)

• 4 tbsp melted butter

• Mini muffin pan

For the Filling

• 200 g Brie cheese (cut into small cubes)

• 1/2 cup cranberry sauce or cranberry jam

• Fresh rosemary sprigs (for garnish)

For the Candied Walnuts

• 1/2 cup chopped walnuts

• 2 tbsp butter

• 2–3 tbsp brown sugar or honey

• Pinch of salt

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Instructions

1. Make the Phyllo Cups

1. Preheat the oven to 180°C (350°F).

2. Lay out one phyllo sheet, brush with melted butter.

3. Layer another sheet on top → repeat until you have 4–5 layers.

4. Cut the stacked sheets into squares (about 3x3 inches).

5. Press each square gently into a mini muffin cup to form a little “flower cup”.

6. Bake for 8–10 minutes until golden and crisp.

7. Let cool slightly.

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2. Prepare the Candied Walnuts

1. Melt butter in a small pan over medium heat.

2. Add brown sugar (or honey) and stir until bubbling.

3. Add walnuts and toss until coated.

4. Cook 2–3 minutes until glossy.

5. Sprinkle a pinch of salt and remove from heat.

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3. Fill the Phyllo Cups

1. Place a small cube of Brie cheese into each baked phyllo cup.

2. Bake for 3–4 minutes until the Brie melts slightly.

3. Add 1 teaspoon cranberry jam on top of the warm Brie.

4. Spoon some candied walnuts on top.

5. Garnish with a small rosemary sprig.

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4. Serve

• Serve warm for the best melty-cheese texture.

• Perfect for holiday parties, wine nights, or elegant finger food.

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Notes

• You can use goat cheese or cream cheese instead of Brie if preferred.

• For extra richness, drizzle a bit of honey over the top.

• Phyllo cups can be prepared ahead and filled right before serving.