Ingredients:

  • 1 package (1 lb) Frozen Phyllo Pastry Dough, thawed
  • Light Olive Oil or Avocado Oil Spray, as needed
  • 5 oz Brie Cheese (rind on), cut into 18 cubes
  • 1/4 cup Dried Cranberries (Craisins)
  • 1/4 cup Walnuts, chopped (preferably toasted)
  • 1 Tbsp Pure Honey or Maple Syrup
  • 1/2 tsp Fresh Rosemary, finely chopped (optional)
  • 1 small pinch Flaky Sea Salt, for garnish

Instructions:

  1. Thaw and Prep Phyllo: Ensure phyllo pastry is fully thawed (overnight in the refrigerator or 2 hours at room temperature). Carefully unroll the sheets and cover immediately with a slightly damp kitchen towel to prevent drying.
  2. Toast Nuts (Optional but Recommended): Lightly toast the chopped walnuts in a dry pan over medium heat for 3–5 minutes until fragrant. Set aside to cool.
  3. Preheat Oven and Tin: Preheat the oven to 375°F (190°C). Lightly spray the wells of a standard 12-cup muffin tin and additional mini tins (or 18 total wells) with olive oil or cooking spray.
  4. Prepare Filling: In a small bowl, combine the Craisins, toasted walnuts, honey/maple syrup, and rosemary (if using). Mix gently.
  5. Prepare Brie: Cut the wedge of brie cheese into 18 approximately equal-sized cubes (about 3/4 inch).
  6. Cut Phyllo: Take three sheets of phyllo dough at a time. Cut the stacked sheets into 3-inch (7.5 cm) squares. You should yield 54 squares total for 18 cups.
  7. Layer the Cups: Take one phyllo square and lightly spray the surface with oil. Top with a second square, rotated slightly (about 45 degrees), and spray again. Add the third square, rotated again.
  8. Form the Cup: Carefully press the three-layered phyllo stack into a prepared muffin well, tucking the edges gently into the sides to form a rustic, slightly ruffled cup shape. Repeat for all 18 cups.
  9. Fill the Cups: Place one cube of brie cheese into the base of each phyllo cup.
  10. Top the Brie: Spoon about 1/2 teaspoon of the cranberry-walnut mixture over the brie cube in each cup.
  11. Bake: Place the muffin tin into the preheated oven. Bake for 12–15 minutes, or until the phyllo edges are deep golden brown and crisp, and the brie filling is visibly melted and bubbling slightly.
  12. Cool and Serve: Remove the cups from the oven. Immediately sprinkle with a tiny pinch of flaky sea salt. Allow them to cool in the tin for 5 minutes before carefully removing them with a small offset spatula. Serve warm.