Baked Brie Bites in phyllo cups with crispy prosciutto, sweet fig jam, and wedges of fresh figs. These elegant miniature brie cups are perfect for entertaining.
I don’t think I could ever tire of Brie. Decadent, scoopable triple creme, ripened at room temperature to buttery perfection; wheels of baked brie (“en croute” or on their own) with fruit and honey; Brie slices melted onto a croissant for the perfect panini. Serve Brie in any form, and I’ll be a happy woman.
When I’m entertaining, especially during the holidays, I like to make miniature Baked Brie Bites using phyllo cups. They’re easy to prep in advance, are the perfect two-bite poppable size, and everyone always loves them.
These Baked Brie Bites are the perfect combination of sweet, salty, crispy and melty. They start with phyllo cups and a dollop of sweet fig jam. Layer with a cube of brie, a few ribbons of prosciutto, and a piece of fresh fig on top for an appetizer that’s perfect with a glass of bubbly.
Phyllo Cups for Baked Brie Bites
Phyllo cups are one of my “go-to” items for easy entertaining. I always keep a supply in my freezer for when I have unexpected guests, or need to pull together a delicious hors d’oeuvre quickly.
Phyllo cups or “shells” are made from layers of phyllo dough, a delicate, unleavened dough that’s about as thick as a piece of tissue paper. Each layer of phyllo is brushed with butter before layering the next, usually stacking about 5-6 layers total.
The layered dough is then cut into squares, fit into the wells of a miniature muffin tin (or a standard muffin tin, if you want larger phyllo cups), and baked until golden and crispy.
You can buy phyllo cups (or phyllo shells) ready-to-use at most grocery stores. They’re in the freezer case, next to the phyllo sheets, puff pastry, and pie crusts.
Phyllo cups are usually pre-baked and can be defrosted, filled, and served straight out of the freezer with sweet or savory cold fillings. Or, as in this recipe, filled and heated with warm fillings or cheeses.
Wondering the difference between puff pastry and phyllo? Read about it here.
While I prefer to make many things from scratch, store bought mini phyllo cups are typically of good quality. I tend to only make my own when I want a larger diameter cup or a deeper well to hold more filling.
Assembling Baked Brie Bites
I like to buy a wedge of imported double or triple crème for these miniature brie bites. While I generally serve brie “rind-on,” I find that the cheese melts into the phyllo cups better if the rind is trimmed away before cutting into cubes.
Want to read more about different types of Brie? I enjoyed this piece from Formaggio Kitchen, “What Exactly and Double and Triple Crème Cheeses?”
For easy entertaining, these Baked Brie Bites can be fully assembled and stored in the refrigerator for a day before baking and serving. Since they only take a few minutes in the oven, I like to prep a few trays and stagger their baking times, serving my guests fresh, melty Brie bites at intervals.
Topping the warm, melted cheese with a juicy wedge of fresh fig gives the Brie bites an extra layer of fig flavor and balances the textures well. Figs and Brie are a match made in heaven.
I’ve been lucky that my local market has been stocking gorgeous fresh figs weekly into December. (It’s unusual for these parts at this time of year, but figs are my favorite, and I’ve been enjoying the extended indulgence.)
If figs aren’t in season in your market, you can omit them entirely (you’ll still get fig flavor from the jam), or substitute soaked dried figs. Instructions follow in the recipe notes.
These Baked Brie bites are delicious with a glass of wine, prosecco, or champagne. They are equally well enjoyed on their own, or passed alongside other hors d’oeuvres.
Need more ideas for holiday appetizers? Don’t miss a few of my favorites:
Baked Brie Bites with Figs and Prosciutto
Baked Brie Bites in phyllo cups with crispy prosciutto, fig jam, and a wedge of fresh fig. These elegant miniature brie cups are perfect for entertaining.
- 8 ounces Brie
- 2 ounces prosciutto di parma
- 24 phyllo shells , defrosted
- 4 tablespoons fig jam , divided
- 3 large fresh figs
Preheat oven to 350 degrees F with rack in middle position. Line a baking sheet with parchment.
Cut rind from Brie and discard. Cut Brie into 24, 3/4-inch cubes. Stack prosciutto slices, roll, and slice into 1/4-inch thick ribbons.
Place phyllo shells on prepared baking sheet. Fill each shell with 1/2 teaspoon fig jam, spreading gently. Add one Brie cube to each shell and top with a few pieces of cut prosciutto.
Bake 8-10 minutes, until cheese is melted and prosciutto is crisp.
While the shells are baking, cut each fig into 8 pieces (cut fig in half, and then cut each half in half lengthwise and crosswise, creating 4 pieces per half).
Remove phyllo cups from the oven and top with a piece of fresh fig. Serve warm.
Ready-to-fill phyllo shells are available in most grocery store freezer cases, located by the phyllo sheets, pie crusts, and puff pastry. I buy them in trays of 12 to 15.
If fresh figs are out of season, omit, or top with dried figs that have been steeped in boiling water for 10-15 minutes. Drain figs from water, pat dry, and cut into bite-sized pieces.
Fully assemble the Brie Bites and store, covered, in the refrigerator for up to one day before baking as directed and serving.