Brie Raspberry Phyllo Cups

It only takes six ingredients to bake up a batch of these sumptuous, elegant appetizers—which means those ingredients have nowhere to hide, so buy the best you can. When you do, this dish will sing with a mixture of salty, sweet, and tangy flavors.
Prep Time
1 hour
Cook Time


  •  18 sheets (13-by-18 inch) frozen phyllo dough, thawed
  •  8 Tablespoons Danish Creamery European Style Spreadable Butter with Avocado Oil, melted
  •  1 (8 ounces) triple-cream brie cheese, rind removed
  •  ½ cup raspberry preserves
  •  ¼ cup finely chopped walnuts
  •  fresh mint, for garnish


  • Preheat oven to 400°F. Cover phyllo dough with a dampened cloth to keep it from drying out as you work.
  • Place 1 sheet of dough on a work surface and lightly brush with some melted butter. Layer another sheet on top and brush the surface with more butter. Repeat until you have 6 sheets layered. Repeat process to make another 2 stacks with 6 layers of phyllo each.
  • Use a 3-inch cookie cutter to cut out 24 rounds from the 3 stacks of layered phyllo. Press each round one into a well of a mini muffin pan. Fill with dried beans or pie weights and bake for 8-10 minutes, or until lightly golden brown.
  • Remove from the oven and let cool 5 minutes, then remove the pie weights and transfer to a parchment-lined baking sheet. Reduce oven temperature to 350°F.
  • Cut brie into 24 ½-inch cubes. Place each cube in a phyllo cup and top with a teaspoon of raspberry preserves and ½ teaspoon of walnuts. Bake for 10-12 minutes, or until just melted.
  • Top with a mint leaf and serve hot or warm.

Recipes worth savoring


Get news, coupons, and recipes delivered directly to your inbox

By submitting this form you agree to our Privacy Policy