Gulf Sunset Orange-Marmalade Brie Cups
Warm brie and orange marmalade fill crisp phyllo cups for a sweet-savory bite.
Food safety
Keep brie refrigerated until assembly; warn guests that the filling will be hot from the oven.
Allergens: milk, wheat
Equipment
- Baking sheet
- parchment
- small spoon
- knife
Ingredients (for 4 servings)
- 12 mini phyllo shells
- 4 oz brie, rind on or trimmed, cut into 12 small pieces (115 g)
- 3 tablespoons orange marmalade
- 1 tablespoon finely chopped toasted pecans, optional
- Pinch of black pepper
- thyme leaves for garnish
- optional
Directions
Heat oven to 350°F (175°C). Arrange phyllo shells on a parchment-lined baking sheet.
Place one piece of brie in each shell and top with about ¾ teaspoon marmalade.
Bake 8–10 minutes, until the cheese is soft and the shells are crisp.
Add pecans and thyme, if using. Cool for 3 minutes before serving.
Skill taught
Building a quick baked appetizer with a crisp shell and creamy center.
Affordable substitution
Use a small cube of cream cheese or mild cheddar in place of brie.
Party option: Assemble on the baking sheet ahead, refrigerate covered, then bake just before serving.
Relaxed option: Make six larger bites by using more filling per shell and serve with sliced fruit.
Leftovers and storage
Best served fresh. Refrigerate leftovers within 2 hours and reheat briefly in the oven.