miniature phyllo brie bites with figs and prosciutto on a serving tray

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. 
Course Appetizer
Cuisine French
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 baked Brie bites
Calories 65kcal
Author Amanda Biddle


  • 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. 


Calories: 65kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 39mg | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 0.1mg