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Brie and Cranberry Cups

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1 (8-ounce) wedge Brie cheese, rind removed
1/2 cup whole berry cranberry sauce
2 (15 ounce) packages frozen mini filo shells

Brie and Cranberry Cups

Brie and Cranberry Cups is a simple little appetizer recipe perfect for the holidays.

  • Serves 15
  • Easy

About This Recipe

Brie and Cranberry Cups is a wonderful little appetizer recipe that is perfect for entertaining. It’s simple to make, delicious to eat, and impressive to serve.

All you need is three ingredients: frozen mini phyllo (or filo) shells, some cranberry sauce, and a wedge of Brie cheese. It’s perfect for the holidays.

Mini phyllo shells are one of the best convenience foods in the grocery store. They thaw immediately, are perfectly delicious and crisp every time, and can be turned into an amazing appetizer in seconds.

You can use another cheese if you’d like. Camembert would also work, or try Havarti or Provolone. Just make sure that the cheese is soft enough so it will melt quickly.

You can also use another topping. Some type of jam would be delicious, especially cherry jam to keep the same color theme.

This appetizer is perfect for the start of a dinner party. Or serve it as part of my New Year’s Eve Appetizer Party. It’s also great as a quick snack when you want something delicious to nibble on but don’t want to spend a lot of time in the kitchen.

Just make sure you serve the little cups right out of the oven, so the cheese is hot and melty. You can also bake the cups with just the cheese, then top with a spoonful of cold cranberry sauce just before serving for a great contrast in temperature.

How to make the best Brie and Cranberry Cups

  • You  can use the little shells right out of the freezer.
  • It’s best if you remove the rind of the Brie or Camembert before you make this recipe so it melts evenly.
  • Because this recipe is so simple, make one batch and keep the ingredients on hand to make more. Then you can serve another batch fresh and hot from the oven.



Preheat the oven to 350°F. Cut the Brie into 3/4-inch cubes.


Place one cube of cheese into each of the mini shells and top with about a teaspoon of the cranberry sauce.


Bake for 7 to 10 minutes or until the cheese melts. Serve.

You can also save the cranberry sauce to top the cheese when it comes out of the oven for a temperature contrast.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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