Ingredients:
- 1 package (13 oz / 40 sheets) Phyllo Dough, thawed
- 1 stick (1/2 cup) Unsalted Butter, melted
- Non-stick Cooking Spray, as needed
- 8 oz Double Cream Brie Cheese, diced into 1/4-inch cubes
- 1/3 cup Whole Cranberry Sauce
- 1/4 cup Pecans or Walnuts, finely chopped
- 1 teaspoon Fresh Orange Zest
- 1/2 teaspoon Fresh Thyme Leaves (Optional)
- Powdered Sugar or Honey Drizzle (for Garnish)
Instructions:
- Preheat oven to 350°F (180°C). Lightly spray a standard 24-cup mini muffin tin with non-stick spray.
- Dice the Brie into small, uniform 1/4-inch cubes. In a separate small bowl, gently combine the cranberry sauce, chopped pecans, orange zest, and optional thyme. Set aside.
- Lay the stack of thawed phyllo sheets flat on the workbench. Crucially, cover the unused sheets immediately with a slightly damp tea towel to prevent them from drying out and cracking.
- Using a pizza cutter or sharp knife, cut the stack of phyllo sheets into equal squares roughly 3 x 3 inches (7.5 x 7.5 cm).
- Assemble the cups: Take four phyllo squares. Place the first square down, lightly brush it with melted butter. Stack the second square on top, rotating it slightly (about 45 degrees). Repeat the buttering and stacking process with the third and fourth squares.
- Gently press the layered phyllo stack into the cavity of the prepared mini muffin tin, allowing the corners to fan out. Repeat this process until all 24 muffin cups are filled.
- Filling: Place 2–3 small cubes of Brie into the bottom of each phyllo cup. Spoon approximately 1 teaspoon of the cranberry-pecan mixture over the Brie in each cup.
- Bake: Place the muffin tin in the preheated oven. Bake for 12–15 minutes, or until the phyllo pastry is crisp, deeply golden brown, and the Brie filling is fully melted and bubbling slightly.
- Cool and Serve: Remove the tray from the oven. Let the cups cool in the tin for 2–3 minutes. Gently lift the cups out, garnish with powdered sugar or a drizzle of warm honey, and serve warm.