I made these on a whim one afternoon when I was craving something that felt a little fancy but didn’t actually require effort. You know those recipes that make you look like you tried, when really, you just opened a few things and threw them together with blind faith? Yeah, that’s this one.
It started because I had half a wheel of Brie leftover from a cheese board — the good kind, soft and creamy with that edible rind that always feels a little too indulgent for a weekday. I also had a box of phyllo cups in the freezer that I’d bought for “holiday appetizers” months ago (which, let’s be honest, never happened). Then I saw a bowl of blueberries on the counter starting to wrinkle, and I thought, “You know what? Let’s see what happens.”
So I tossed everything together, drizzled a bit of honey and lemon because it sounded right — and I swear, the smell alone was enough to make me stop and smile. The Brie gets all molten and buttery, the blueberries burst just a little, and the honey-lemon drizzle ties it together with this sweet-tart brightness that feels like summer. It’s one of those tiny bites that somehow hits all the right notes — creamy, crispy, tangy, sweet.
You pop one into your mouth, and before you even realize it, you’re reaching for another. I ended up standing by the counter, eating them straight off the baking sheet, one by one, and honestly?
Ingredients
- 1 package mini phyllo cups (about 15)
- 1 small wheel of Brie cheese, cut into small cubes
- ½ cup fresh blueberries
- 2 tbsp honey
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp chopped pistachios
- Fresh thyme or mint leaves, for garnish
Directions
1. Preheat your oven.
Set it to 350°F (175°C). Lay out the phyllo cups on a baking sheet — no greasing, no prep, just straight from the package.
2. Build the little bites.
Drop a cube of Brie into each cup, then top with two or three blueberries. Don’t overthink it — just enough to fill the space.
3. Bake until magic happens.
Pop them in for 8–10 minutes, just until the Brie is melted and the edges of the phyllo turn golden and crisp.
4. Make the lemon honey.
In a small bowl, whisk together honey, lemon zest, and lemon juice. It’ll smell like sunshine in a jar.
5. Finish with flair.
When the cups come out, drizzle that warm lemon honey right over the top. Add a sprinkle of pistachios and a tiny leaf of thyme or mint if you’re feeling extra.
Eat them warm, while the Brie is still gooey and the blueberries are just barely jammy.
A few words of warning (and love):
They go fast. Like, gone-before-you-sit-down fast. If you’re serving them for guests, make double. If it’s just you, well… no judgment if you eat them all standing by the counter.
Recipe FAQs
1. Can I use another cheese instead of Brie?
Sure — Camembert works if you like something a bit funkier, or even a soft goat cheese if you want it tangier. But Brie melts into that creamy pool of heaven, so it’s hard to beat.
2. What if I don’t have phyllo cups?
You can make your own with sheets of phyllo dough (cut into squares, baked in a muffin tin), but honestly, the store-bought ones save your sanity and taste just as good.
3. Can I make them ahead of time?
You can prep everything and refrigerate them before baking, but bake them right before serving — they’re best when the cheese is warm and the pastry is crisp.
4. What if I want them a bit sweeter?
Add a touch more honey, or even a sprinkle of brown sugar before baking. It caramelizes slightly and gives you that golden, toasty edge.
5. Could I turn this into a dessert?
Absolutely. Drizzle with extra honey, add a dusting of powdered sugar, and skip the herbs. They taste like mini cheesecakes with a buttery crunch.
There’s something really lovely about food like this — not complicated, not time-consuming, just small moments of sweetness that make an ordinary day feel a bit more special. The kind of thing you make once and keep in your back pocket for whenever life needs a little brightness.
Blueberry Brie Phyllo Cups with Lemon Honey
4
servings30
minutes40
minutes300
kcalIngredients
* 1 package mini phyllo cups (about 15)
* 1 small wheel of Brie cheese, cut into small cubes
* ½ cup fresh blueberries
* 2 tbsp honey
* 1 tsp lemon zest
* 1 tsp lemon juice
* 1 tbsp chopped pistachios
* Fresh thyme or mint leaves, for garnish
Directions
- *1. Preheat your oven.*
- Set it to 350°F (175°C). Lay out the phyllo cups on a baking sheet — no greasing, no prep, just straight from the package.
- *2. Build the little bites.*
- Drop a cube of Brie into each cup, then top with two or three blueberries. Don’t overthink it — just enough to fill the space.
- *3. Bake until magic happens.*
- Pop them in for 8–10 minutes, just until the Brie is melted and the edges of the phyllo turn golden and crisp.
- *4. Make the lemon honey.*
- In a small bowl, whisk together honey, lemon zest, and lemon juice. It’ll smell like sunshine in a jar.
- *5. Finish with flair.*
- When the cups come out, drizzle that warm lemon honey right over the top. Add a sprinkle of pistachios and a tiny leaf of thyme or mint if you’re feeling extra.
