If you need an appetizer that looks elegant, tastes incredible, and disappears in seconds, these Cranberry Chutney Brie Bites deserve a spot on your Thanksgiving table. Crisp, golden phyllo shells are filled with soft, melty brie and topped with bright, sweet-tangy cranberry chutney — the perfect balance of creamy, crunchy, festive, and flavorful.
You only need a handful of ingredients and a few minutes of prep, yet everyone will think you spent all afternoon making them.
I must say the only hard part about this recipe was buying the phyllo cups. Every store I try would run out of them as they are so popular! But if you can’t find these mini cups, these cranberry brie bites can be made with puff pastry dough or crescent roll dough. You’ll need to cut the dough into small squares and press them into a mini muffin tin.
These little bites check all the boxes: easy, impressive, and totally addictive. Serve them as guests arrive, and you’ll set the tone for a delicious holiday feast.
Before You Start
A few helpful tips make these phyllo cups turn out just right every time:
- Use mini phyllo shells, not phyllo dough: They’re precooked, flaky, and ready to fill — a huge time saver on busy holidays.
- Cut brie into small, even cubes: They melt quickly and evenly without overflowing the cups.
- Warm cranberry chutney slightly before spooning: It spreads more easily and blends beautifully with the brie.
- Serve warm for the best texture: Brie firms up as it cools, so pop them in the oven right before serving.
Ingredients
- Mini phyllo cups: These are store-bought from the Athens brand. Usually, they are in the freezer aisle.
- Brie cheese: Cut into small cubes. You can keep or remove the rind based on your preference.
- Cranberry chutney: I prefer to use my homemade cranberry chutney. But you can use store-bought if you like. Of course, you can also use cranberry sauce to make this recipe.
- Optional toppings: chopped pecans, rosemary or thyme, orange zest, or honey.
Variations & Substitutions
- Swap the brie: Use camembert or goat cheese for a tangier twist.
- Use puff pastry: If you can’t find phyllo shells, cut puff pastry dough or crescent roll dough into squares and bake them in mini muffin tins.
- Make it spicy: Add a tiny pinch of red pepper flakes or a dab of chili crisp to balance the sweetness.
- Try different fillings: Fig jam, apricot jam, orange marmalade, apricot chutney, or mango chutney, also pair beautifully with brie.
Make-Ahead Tips
- Phyllo cups can be assembled a few hours ahead — Just add chutney right before baking to keep them crisp.
- Bake and store: Bake them completely, cool, and refrigerate. Reheat at 300°F for 5 minutes before serving.
How to Serve?
These bites shine on a Thanksgiving or holiday appetizer board. Pair them with:
- Roasted nuts
- Fresh grapes or figs
- Crackers and cheese
- A light green salad
- Sparkling cider, wine, or cocktails
They’re also ideal to bring to potlucks, Friendsgiving gatherings, or book club nights.
Cranberry Chutney Brie Bites
Ingredients
- 1 box Mini phyllo shells, 15 count
- 4-5 oz Brie cheese, cut into small cubes, remove or keep rind
- 1/2 cup Cranberry chutney, homemade or store-bought
- 15 Pecan halves
- Fresh rosemary, finely chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Arrange the phyllo cups on a baking sheet.
- Place a small cube of brie into each phyllo cup.
- Add about 1/2-1 teaspoon of cranberry chutney over the brie.
- Place one pecan half on top of each filled cup.
- Bake for 8–10 minutes, or until the brie is melted and the phyllo shells are crisp.
- Remove from the oven and add a sprig of fresh rosemary. Serve warm.
