Name: Mini Cranberry & Brie Phyllo Tarts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 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)

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These mini cranberry and brie phyllo tarts are the perfect combination of creamy, tangy, and sweet in one bite. I love making them for the holidays, but they’re just as good for any gathering where I want something elegant yet easy. The crisp, flaky phyllo shells pair beautifully with the melty brie, tart cranberries, and a drizzle of honey.

Mini Cranberry & Brie Phyllo Tarts

Why You’ll Love This Recipe

I like this recipe because it feels fancy without taking hours in the kitchen. The tarts bake up golden and delicious in just minutes, and I can prepare the cranberry sauce ahead of time. I enjoy the balance of flavors—brie’s creaminess, cranberry’s tartness, rosemary’s freshness, and honey’s sweetness. These tarts always impress guests, but they’re simple enough for me to whip up anytime.

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

Preheat the oven to 375°F (190°C) and arrange tart shells on a baking sheet.
In a small saucepan over medium heat, combine cranberries, sugar, and water. Cook for 5–7 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Let it cool slightly.
Place a cube of Brie into each phyllo shell.
Top each with a teaspoon of cranberry sauce.
Sprinkle the chopped rosemary evenly over the tarts.
Bake for 8–10 minutes until the shells are golden and the cheese is melted.
Drizzle with honey and sprinkle with orange zest if using.
Let cool a few minutes before serving.

Servings and timing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 mini tarts
Per Serving: about 140 calories

Variations

I sometimes swap out the brie for camembert or goat cheese for a different flavor. If I don’t have fresh cranberries, I use cranberry sauce from a jar to save time. I also like to add a few crushed walnuts or pecans on top for extra crunch. For a festive twist, I’ve even swapped the rosemary for fresh thyme or added a splash of orange juice to the cranberry mixture.

Storage/Reheating

I store leftover tarts in an airtight container in the refrigerator for up to 2 days. To reheat, I pop them in a 350°F (175°C) oven for about 5 minutes so the phyllo stays crisp. I don’t recommend microwaving them since the shells can turn soggy.

FAQs

Can I make these ahead of time?

Yes, I often make the cranberry sauce a day or two ahead and keep it in the fridge. I assemble and bake the tarts right before serving for the best texture.

Can I use frozen cranberries?

Absolutely. I’ve used frozen cranberries when fresh ones weren’t available, and they work just as well.

Where can I find mini phyllo tart shells?

I usually find them in the freezer section of most grocery stores, often near the pie crusts or puff pastry.

Can I freeze these tarts?

I don’t recommend freezing them once baked, since the phyllo loses its crispness. But I can freeze the cranberry sauce separately and use it later.

What can I serve with these tarts?

I like to serve them as part of an appetizer spread with nuts, cheese, and wine. They also make a nice starter before a holiday meal.

Conclusion

These mini cranberry and brie phyllo tarts are one of my favorite appetizers to make when I want something simple yet impressive. The mix of flavors and textures always wins me over, and they disappear quickly whenever I put them out. I love how they capture the holiday spirit, but honestly, I’d enjoy them any time of year.