Easy Brie Phyllo Cups with Blackberry and Thyme (Print version)

Crisp mini phyllo shells filled with blackberry jam, creamy brie, honey, fresh blackberries, and thyme.

# Ingredients:

01 - 15 frozen mini phyllo shells

02 - 3 oz (85 g) brie, most rind trimmed, cut into small cubes

03 - 2 tablespoons blackberry jam or preserves

04 - 1 tablespoon honey, plus more for drizzling if desired

05 - 15 fresh blackberries, rinsed and dried

06 - 2-3 sprigs fresh thyme, leaves picked

07 - Flaky salt, optional

01 - Preheat the oven to 325 F. Arrange the frozen mini phyllo shells on a parchment-lined baking sheet.

02 - Trim away most of the rind if desired. Cut the brie into small cubes that will sit neatly inside the phyllo shells.

03 - Add about 1/2 teaspoon blackberry jam to each shell. Top with a cube of brie and a very light drizzle of honey.

04 - Bake for 6-8 minutes, until the brie is soft and glossy and the shell edges are lightly golden. Do not bake until the jam boils over.

05 - Top each warm cup with one fresh blackberry and a few thyme leaves. Add a tiny pinch of flaky salt if you like.

06 - Transfer the cups to a wire rack or serving platter. Serve right away while the phyllo is crisp and the brie is warm.

01 - Best served warm within 20 minutes of baking.

02 - The cups can be filled 2-3 hours ahead and refrigerated before baking.

03 - Use thick jam or preserves to help protect the pastry from sogginess.