These Mini Cranberry & Brie Phyllo Tarts are the ultimate bite-sized holiday appetizer—flaky, buttery phyllo shells filled with creamy, melted brie and a sweet-tart cranberry topping. They’re elegant enough for a festive party but so easy you can whip them up in minutes. Trust me, one bite of that melty cheese and jewel-like cranberry sauce and you’ll be making these on repeat all season long.

Why You’ll Love This Recipe

Festive & Elegant: The ruby-red cranberry sauce looks gorgeous against the golden phyllo shells, making them perfect for holiday parties.
Easy to Assemble: Using pre-made phyllo shells means less prep and more time to celebrate.
Perfect Flavor Balance: Creamy brie pairs beautifully with tart cranberries and a drizzle of honey or balsamic glaze.
Make-Ahead Friendly: You can prep the components in advance and assemble just before baking.

Ingredients

Here’s everything you need to create these irresistible tarts:

Mini Phyllo Shells: Provide a light, crispy base that bakes to golden perfection.
Brie Cheese: Creamy, rich, and perfectly melty when baked.
Cranberry Sauce: Adds sweet-tart flavor and a pop of color—homemade or store-bought both work.
Honey or Maple Syrup: Optional drizzle for a touch of extra sweetness.
Fresh Thyme or Rosemary: Adds a hint of herbal freshness and makes the tarts extra pretty.
Crushed Pecans or Walnuts: Optional for a little crunch and nutty flavor.

Note: The full ingredient list with measurements will be in the recipe card below.

How to Make the Mini Cranberry & Brie Phyllo Tarts

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) to ensure even baking. Place the phyllo shells on a baking sheet.

Step 2: Prepare the Brie

Cut the brie into small cubes that fit snugly inside the phyllo shells. Remove the rind if you prefer a milder taste.

Step 3: Assemble the Tarts

Place a piece of brie in each phyllo shell, then top with a spoonful of cranberry sauce. Add a sprinkle of chopped nuts if desired.

Step 4: Bake

Bake for 10–12 minutes, or until the brie is melted and the phyllo shells are crisp and golden.

Step 5: Garnish and Serve

Drizzle with honey or maple syrup, and finish with a few thyme leaves or a tiny rosemary sprig for a festive touch.

Pro Tips for Making the Recipe

Use Chilled Brie: Cold brie is easier to cut into neat cubes.
Don’t Overfill: A small spoonful of cranberry sauce is plenty—too much can cause overflow while baking.
Serve Warm: These tarts taste best right out of the oven when the cheese is gooey and irresistible.
Homemade Sauce Bonus: If you have time, a homemade cranberry sauce adds an extra layer of flavor.

How to Serve

Holiday Appetizer: Arrange on a pretty platter with fresh herbs for parties.
Charcuterie Board Upgrade: Add these tarts to a cheese board for a fun, elegant twist.
Sweet Finish: Serve with sparkling wine or champagne for a festive pairing.

Make Ahead and Storage

Storing Leftovers

Keep leftover tarts in an airtight container in the refrigerator for up to 3 days.

Freezing

Assembled but unbaked tarts can be frozen on a tray, then stored in a freezer bag for up to 1 month. Bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

Reheat baked tarts in a 350°F oven for 5–7 minutes to crisp them up before serving.

FAQs

Can I use puff pastry instead of phyllo shells?
Yes, puff pastry will work, but you’ll need to cut and shape it into mini tart shells and adjust the baking time.

Do I need to remove the rind from the brie?
Not necessarily—it’s edible and adds flavor. If you prefer a smoother texture, you can trim it off.

Can I make these ahead of time?
Absolutely! Assemble the tarts (without baking) a few hours in advance, keep them chilled, and bake just before serving.

What can I use instead of cranberry sauce?
Fig jam, raspberry preserves, or even a dollop of apricot jam make delicious alternatives if cranberries aren’t your thing.