Mini Brie and Pepper Jelly Phyllo Cups

30 12
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Make It

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  • PREHEAT oven 350°F. Lay one sheet of phyllo on work surface. Brush with butter; fold in half to make 12x8-inch rectangle. Brush top with butter; cut into 2-inch squares. Stack 2 squares, on an angle, to make 4 thicknesses; press 1 stack into each of 36 miniature (1-1/2-inch) muffin cups.
  • Cut brie into 12 triangles and each triangle into 3 pieces. Fill cups with cheese. Bake for 7 to 8 min. or until golden brown and the cheese is slightly melted.
  • Top each cup with 1/2 tsp. Fire & Ice Hot Pepper and Ice Wine Jelly.

Make Ahead

Phyllo shells can be baked ahead of time. Cool, then store in single layer in cookie tin or box in cool dry place for up to 1 month. Fill with cheese just before serving, then bake as directed.

Storage Know-How

Leftover phyllo sheets can be wrapped tightly and refrozen until ready to use.


  • 12

Nutritional Information

Serving Size 12
Calories 87
% Daily Value
Sodium 109mg
Carbohydrate 8.8g
Dietary fibre 0.2g
Protein 2.6g
Vitamin A 4 %DV
Vitamin C 3 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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