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Phyllo cups are my go-to for quick and easy appetizers! And these phyllo cups are stuffed with melty brie, sweet-and-savory bacon jam, and a sprinkle of thyme for a delicious, but unexpected, hors d’oeuvre. The recipe comes together in 20 minutes (I timed it!) and it’s always a huge crowd-pleaser. Seriously, make a double batch, you’re going to need extras!

A beige platter of bacon jam and brie phyllo cups next to an orange linen, green bowl of almonds, brown bowl of red pepper flakes, and a wood board of crackers on a tan marble counter.

Back in college, I went through a phase where I was putting everything in phyllo cups. It was my go-to party move, which, as I’m sure you can imagine, was a welcome sight at typical college parties where snacks were maybe half a bag of stale chips.

And who even knows what phase I moved onto after I had bought every phyllo shell in the greater Reno area. Maybe it was my cinnamon roll phase? Or when I started putting everything bagel seasoning on everything. But it was probably when I went on a mission to make the best soft pretzels.

Anyways, last week I saw a package of phyllo shells and had a brain blast Jimmy Neutron-style. Why did I ever give up my beloved shells? I mean, sure, I’m still a little traumatized from layering thousands upon thousands of phyllo sheets to make baklava when I was in pastry school. But I think I’m ready to move on.

And, we know that brie and jam are a classic combo. I use it in my brie en croûte and in my cranberry brie tartlets. But this time, I thought it would be fun to do something more savory, which is where bacon jam comes in! The combo of gooey cheese and onion-y bacon jam is unreal. Truly, I could eat a hundred of these cups.

Needless to say, I’m back on my bullshit with phyllo shells. You’ve been warned!

Phyllo shells

Two boxes of filo shells on a tan counter.

Phyllo is a super-thin dough (literally, think sheets of tissue paper!) that comes from Greece and the Middle East. When you layer the dough together and bake it, it’s super buttery, flaky, and crunchy. If you’ve had baklava, you’ll know what I’m talking about!

But what makes this recipe so quick is the pre-made phyllo shells. You can find these in the freezer aisle of pretty much any grocery store! Look for them next to the puff pastry and frozen pie crusts.

Step-by-step directions

A pan of filo shells on a tan counter.
Place the shells on a sheet pan. No need to pre-bake or defrost them first!
A pan of filo shells with jam and cheese on a tan counter.
Then, add about 1 teaspoon of jam and a cube of brie to each shell. Don’t overfill them!
A tan platter of bacon jam and brie phyllo cups with thyme sprigs.
Lastly, bake the cups at 350°F (177°C) for 5 minutes. Garnish with thyme and red pepper flakes.

You don’t want to overfill or overbake these cups, or the cheese will melt out everywhere. Leave a little space at the top of each shell, and take them out of the oven just as the cheese is melting.

Other jams to try

My local stores sell pre-made bacon jam, or you can make it yourself. But if you can’t find it or want to try different flavors, you have so many options here. I’ve also made these with fig, raspberry, caramelized onion, and red pepper jelly. Feel free to use any of your favorites, and let me know how it goes!

A beige platter of bacon jam and brie phyllo cups next to an orange linen, brown bowl of pepper flakes, and green bowl on a tan marble table.

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Easy Bacon Jam and Brie Phyllo Cups

Yield: 30 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
These phyllo cups are stuffed with gooey brie, sweet-and-savory bacon jam, and a sprinkle of fresh thyme for a flavorful, unexpected hors d'oeuvre. All you need is 20 minutes and a few ingredients for an appetizer that is always a crowd-pleaser. Seriously, make a double batch cause you're going to need extras!
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Ingredients

  • 2 1.9-ounce boxes of pre-made phyllo shells (110 grams/30 shells)
  • 2/3 cup bacon jam (200 grams)
  • 8 ounces brie cheese sliced into 1/2-inch cubes (225 grams)
  • Chopped fresh thyme for garnish
  • Red pepper flakes to taste – optional

Equipment

  • Large sheet pan

Instructions 

  • Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper. Carefully unwrap the shells and line them on the prepared sheet pan.
  • Add about 1 teaspoon of bacon jam and 1 brie cube to each shell. Bake for 5-6 minutes, or until the cheese is melted and the jam is hot.
  • Use a spatula to transfer the cups to a serving platter. Garnish with fresh thyme and red pepper flakes, if using. Serve immediately and enjoy!

Notes

Look for phyllo shells in the freezer aisle next to the puff pastry and frozen pie crusts.
You don’t want to overfill or overbake these cups, or the cheese will melt out everywhere. Leave a little space at the top of each shell, and take them out of the oven just as the cheese is melting.
These are best right away, because the shells will get soggy if they sit too long.
Feel free to swap the bacon jam with red pepper jelly, fig jam, caramelized onion jam, or any of your favorites!
You can also swap the garnishes. Try rosemary, a sprinkle of toasted pecans, etc.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1cup, Calories: 59kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 57mg, Potassium: 17mg, Sugar: 4g, Vitamin C: 1mg, Calcium: 15mg
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