Mini Cranberry & Brie Phyllo Tarts

These Mini Cranberry & Brie Phyllo Tarts are the perfect bite-sized appetizer I like to bring out during the holidays or for any elegant gathering. They’re flaky, creamy, tangy, and just sweet enough—basically, a flavor explosion in one tiny tart. With the rich brie, tart cranberries, and golden phyllo, they’re festive, easy, and always disappear fast.

Why You’ll Love This Recipe

I love this recipe because it’s quick to assemble but looks and tastes like something from a fancy party. The creamy brie melts beautifully inside the crispy phyllo shell, and the homemade cranberry sauce adds just the right pop of brightness. The rosemary and honey elevate each bite, and if I add a touch of orange zest, it really ties all the flavors together. These are my go-to when I want to impress without a lot of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 mini phyllo tart shells

• 1/2 cup fresh cranberries

• 2 tablespoons sugar

• 1/4 cup water

• 1/2 cup Brie cheese, cut into small cubes

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon honey

• 1 tablespoon orange zest (optional)

Directions

1. I preheat the oven to 375°F (190°C) and arrange the phyllo tart shells on a baking sheet.

2. In a small saucepan over medium heat, I combine the cranberries, sugar, and water. I cook it for 5–7 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Then I set it aside to cool slightly.

3. I place a cube of Brie into each phyllo shell.

4. I spoon about a teaspoon of the cranberry sauce over the cheese in each tart.

5. I sprinkle chopped rosemary evenly over the tops.

6. I bake the tarts for 8–10 minutes, until the cheese is melted and the shells are golden and crisp.

7. Once they’re out of the oven, I drizzle each tart with honey and add a light sprinkle of orange zest, if I’m using it.

8. I let them cool for a few minutes before serving—they’re best warm, but still delicious at room temperature.

Servings and timing

This recipe makes 12 mini tarts, perfect for a small gathering or as part of a larger appetizer spread.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 12
Calories per serving: 140 kcal

Variations

• I use store-bought cranberry sauce if I’m short on time.

• I swap rosemary for thyme or sage for a different herbal touch.

• I add chopped pecans or walnuts on top for a bit of crunch.

• I use fig jam instead of cranberry sauce for a richer, sweeter version.

• I sprinkle a tiny pinch of sea salt on top to balance the sweetness.

Storage/Reheating

These are best served fresh, but I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 300°F oven for about 5 minutes to crisp up the shells and re-melt the cheese. I avoid microwaving them since it softens the phyllo.

FAQs

Can I make these ahead of time?

Yes, I often prep the cranberry sauce and cube the Brie in advance. I assemble the tarts just before baking to keep the phyllo crisp.

Can I freeze these?

I don’t recommend freezing them after baking, but I’ve frozen unbaked assembled tarts before and baked them straight from frozen—just add a few extra minutes to the baking time.

What if I can’t find mini phyllo shells?

I sometimes cut sheets of phyllo dough into squares and press them into mini muffin tins to make my own shells—just layer a few sheets with melted butter in between.

What kind of Brie should I use?

Any soft, creamy Brie works well. I often use a wedge with the rind on—it melts beautifully and adds flavor.

Can I make a larger batch?

Yes! I just multiply the ingredients and use additional baking sheets. These go fast, so I usually make more than I think I’ll need.

Conclusion

Mini Cranberry & Brie Phyllo Tarts are one of my favorite appetizers to make when I want something that looks impressive but comes together quickly. The balance of creamy, tangy, sweet, and savory makes each bite totally satisfying. Whether I’m hosting a holiday dinner or bringing a tray to a party, these little tarts always steal the show.