There are recipes that are born to make those seated at the table happy, and these phyllo pastry nests with brie, jam and nuts are one of them. They are light, crunchy bites with a creamy center and that sweet–savory contrast that always works. They also have something very lovely: they look much more elaborate than they are, which lets you enjoy the process without fuss… yet with a “wow” result.
The phyllo pastry turns out paper-thin and crispy, as if gently embracing the filling. Inside, the brie melts and the jam brings that sweet, aromatic note that pairs wonderfully with the nuts. It's an elegant but very forgiving bite, ideal for special days, for Christmas, New Year's and family or friends' celebrations… or simply to treat yourself by surprising at home without having to tackle a complicated recipe!
Also, they’re quick to make, can be customized with your favorite jam and nuts, and look great on the table. If you’re looking for a different, pretty and super-easy idea to serve as an appetizer or starter, these phyllo cups are a safe bet. And you’ll see: they disappear fast.
Ingredients
- Phyllo pastry sheets
- Melted butter (or mild olive oil)
- Brie cheese
- Jam (fig, mixed berries, blueberry or whichever you prefer)
- Chopped nuts (walnuts, pecans, pistachios, almond…)
- A few fresh rosemary leaves (optional)
- Icing sugar for dusting (optional)
Preparation
- Preheat the oven to 180 ºC, top and bottom heat.
- Place one sheet on the work surface and brush it lightly with melted butter. Place another sheet on top and brush again. Repeat according to the thickness you want (I usually use 3 layers).
Cut the pastry into squares roughly the size of the mold cavities. - Form the cups. To do this, lightly grease a muffin or cupcake tin and place the pastry squares in each cavity, fitting them in but not pressing too hard so they remain slightly "rumpled" and pretty.
- Fill: Place a small piece of brie inside, a teaspoon of jam and sprinkle the nuts on top. If you like, add a rosemary leaf.
- Bake 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 briefly and, if you want to give them a festive touch, dust a little icing sugar on top.
