Some recipes are made to bring joy to those at the table, and these filo pastry cups with brie, jam and nuts are one of them. They’re the kind of bite-sized delights that, the moment you see them, you just know will be a hit: light, crisp, with a creamy centre and that sweet–savoury contrast that always works. And they have a lovely bonus: they look far more elaborate than they actually are, letting you enjoy the process without fuss… but with a “wow” result.
The filo pastry turns ultra-thin and crisp, almost like it’s gently hugging the filling. Inside, the brie melts, and the jam adds that sweet and aromatic touch that pairs beautifully with the nuts. It’s an elegant yet comforting bite – perfect for special occasions, Christmas, New Year’s Eve, gatherings with friends or family… or simply to treat yourself at home with a showstopping snack that doesn’t require a complicated recipe!
They’re quick to make, can be customised with your favourite jam and nuts, and look stunning on the table. If you’re looking for a unique, pretty and super easy idea to serve as an appetiser or starter, these filo cups are a sure bet. And you’ll see: they disappear fast.
Ingredients
- Filo pastry sheets
- Melted butter (or mild olive oil)
- Brie cheese
- Jam (fig, berry, blueberry or your favourite)
- Chopped nuts (walnuts, pecans, pistachios, almonds…)
- A few sprigs of fresh rosemary (optional)
- Icing sugar for dusting (optional)
Preparation
- Preheat the oven to 180 ºC, top and bottom heat.
- Place one filo sheet on the work surface and gently brush with melted butter. Lay another sheet on top and brush again. Repeat depending on the thickness you want (I usually use 3 layers).
Cut the pastry into squares roughly the size of the muffin tin cavities. - Form the cups: Lightly grease a muffin or cupcake tin and place a pastry square into each cavity, fitting it in gently without pressing too much so it looks nicely crinkled.
- Fill each: Add a piece of brie, a teaspoon of jam and sprinkle over the chopped nuts. If desired, add a small rosemary leaf.
- Bake for about 10–12 minutes, until the pastry is golden and crisp and the cheese has melted.
- Finish and serve: Remove from the oven, let cool slightly and, for a festive touch, dust with icing sugar if you like.
