Mini Brie and Pepper Jelly Phyllo Cups

30 12
Recipe By
(17) 13 Reviews
Prep Time
Total Time


What You Need

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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.

Ratings & Reviews

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  • Gabber01 |

    everyone loves these! They are a terrific hor-dourve to serve to my family as my daughters have 'allergy' and wheat issues. The taste is wonderful and you still have room for a big dinner afterwards.

  • pile |

    Made these for Christmas and they were a hit. Now I end up making the shells for my cousins as they all want to use them and tell me I make the best cups. Oh well, I don't really mind. They are very good.

  • annerkin |

    Loved it!! I brought it to girls night and it was a hit :) And it was so easy to make even after work!