Phyllo Cups with Brie, Preserves, and Pecans

I first made these when I catered a wedding reception two years ago. The groom’s mother had tasted something similar at a farmer’s market and asked me to recreate it. This is what I came up with. Time and time again, it has become a favorite of many.

Brie is one of the key players in this recipe. Use a good quality Brie. Usually I like to use a triple cream Brie when it’s available in my local market. Camembert would be a fine substitute.

The off-white rind is edible, but for this recipe, we are going to remove it. We’re interested in that yummy, creamy center.

Phyllo Cups with Brie, Preserves, and Pecans 
To make 15 cups

1 package (15 count) pre-baked phyllo cups
5 oz. Brie, rind removed and cut into ½” cubes
1/2 -3/4 cup preserves—cranberry, sour cherry, lignonberry
15 Pecan halves (unbroken)

Instructions:Place a small bit of preserves in bottom of phyllo cups. Add a cube of Brie, top with pecan.
Bake for 8 minutes in a 425 degree oven. Serve immediately.

______________________________________________________________________________ How-To Pictures and Directions:

Remove the rind on all sides. (I save it for my husband because he loves it.)

Cut the Brie into 1/2 Tbsp. size. Set aside until ready to use. For this recipe you need 15 cubes of Brie–roughly 5 oz. before trimming off the rind.

I like to purchase ready-made mini phyllo cups. These are Athens brand that I purchased in my local supermarket. They come in packages of 15. I line my cookie sheets with Silpat or parchment. It’s a good idea to do so in case the cups overflow during baking.

For the preserves, I like to use Lingonberry Jam. (I think it’s my Norweigan ancestry.) You could use sour cherry or any thick, fruity jam. Apricot would be nice, too.

Place a small amount of preserves in the bottom of each phyllo cup. I would estimate the amount to be near 1/2 to 1 tsp. Enough to cover the bottom, but not enough to fill the whole cup.

Squish the Brie cubes a bit between your fingers and place them on top of the preserves.

Top with an unbroken, raw pecan half.

Preheat your oven to 425 degrees F.

Bake the cups for about 8 minutes. The jam will start to bubble and the cheese will be melted; the nuts will have started to brown.

Let them cool slightly and serve immediately.

You may also like


  1. oh thank you!
    perfect recipe. i have a bunch of those phyllo cups sitting in my freezer and i had no idea what to do with them.
    p.s. will you be sharing recipes from the baby shower? i hope so!

  2. Caroline–Yes! It’s taking me forever to do it. This recipe is actually one from the shower. Everyone that went keeps talking about these. They seem so fancy, but they are SO easy.


    Nikki–I’ll make you some very soon.

    Jess–they are pretty awesome.

  3. These look like a great little appetizer! I’m a big fan of fruit and Brie, and I bet the pecan is pulls it all together nicely. I have a fabulous orange fig jam that would work perfectly. Thanks for the inspiration!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.