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Brie Cherry Pastry Cups Recipe

Brie Cherry Pastry Cups Recipe

These yummy little appetizers almost taste like dessert. They are always a big hit at parties. —Marilyn McSween, Mentor, Ohio
TOTAL TIME: Prep/Total Time: 30 min. YIELD:36 servings


  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup cherry preserves
  • 4 ounces Brie cheese, cut into 1/2-inch cubes
  • 1/4 cup chopped pecans or walnuts
  • 2 tablespoons minced chives


  • 1. Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups.
  • 2. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again.
  • 3. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

Nutritional Facts

1 appetizer: 61 calories, 3g fat (1g saturated fat), 3mg cholesterol, 42mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 1g protein

Reviews for Brie Cherry Pastry Cups

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Reviewed Apr. 15, 2014

"Followed exactly. Did not go over very well. I think that maybe it was the brie. Not everyone likes it. May try again with something else."

Reviewed Jun. 11, 2013

"Outstanding! It's tempting to eat several after tasting them. Made them exactly like the recipe and will make them for special occasions. A little pricey for all the ingredients, but it is worth it."

Reviewed May. 1, 2013

"Tasty treat. I used a light brie and the cheese did not melt very well. It was still tasty nevertheless. I will make with regular brie next time."

Reviewed Nov. 24, 2012

"I use premade pastry cups, goat cheese, walnuts in syrup and cranraisins. The chives wouls be great for Christmas color."

Reviewed Nov. 20, 2012

"Also wanted to add that some slivered almonds on top instead of, or possibly even in addition to, the chives would be heavenly! ;)"

Reviewed Nov. 20, 2012

"This sounds utterly fabulous! I like the idea of using some apricot preserves as a change even though I dearly love anything cherry. I did notice that pretty much without exception, the lower rated reviews seemed to be because the recipe was not followed as written. Puff pastry and phyllo dough are NOT the same thing. And I've never noticed individual cherries in cherry preserves. Sounds like somebody didn't read very well & was using maybe maraschinos? Anyway, I'll be making these for sure! I can already taste them without ever having made them!"

Reviewed Dec. 20, 2011

"These are a perfect balance of flavours. The cherry preserves give a perfect touch of sweetness to go with the cheese. Everyone devours these."

Reviewed Dec. 10, 2011

"A fun recipe to play around with too. I made these and also made them using corned beef, cream cheese and chives. Great recipe and full of flavor."

Reviewed Mar. 28, 2011

"Excellent recipe with lots of possibilities for change. Note: puff pastry and phyllo are NOT the same."

Reviewed Jan. 4, 2011

"I will make these again, but change things a bit. I used 5 sheets of phyllo dough for each cup, and that was fine. I used two cherries per cup, and found that too strong. For the cheese, I used a Brie log (for lack of a better word) and found the quarter shaped circles not enough. The balance of flavor was off. Next time I will just use just one cherry and a decent chunk of cheese. The presentation is beautiful and colorful."

Reviewed Dec. 27, 2010

"I made this recipe for Christmas Eve and it was a hit. So easy and yummy. I am making it for a party on New Years Eve since I have Brie cheese left."

Reviewed Nov. 18, 2010

"Elegant and delicious! I did not have to bake mine as long as the recipe directs, was glad I checked on them."

Reviewed Nov. 17, 2010

"I made this for a party last week and it came out delicious. It was super easy to put together but made it look like I had really put a lot of effort in. Unfortunately, none of the kids would eat the brie cheese, so only the adults ate it! A winner just the same."

Reviewed Feb. 11, 2010

"This recipe was fast, easy and delicious... I absolutely love it and will make it again!

I substituted a mixed olive tapenade for the cherry preserves in one batch and drizzled with a little olive oil. We loved the savory result!"

Reviewed Jan. 10, 2010

"This was amazing, although I did make a couple of changes. I had raspberry preserves in my fridge so used that instead of the cherry and used frozen phyllo cups instead of making them from scratch. I've made these twice in the last week and will definitely add this to my list of favorites. I thought I might try them with apricot preserves next time."

Reviewed Dec. 31, 2009

"Very easy to make. But, they taste and look as if you were in the kitchen for hours. I had to double the recipe, I couldn't stop eating them before the guests arrived. I thought they even tasted good cold. This will be a regular on my appetizer list."

Reviewed Dec. 24, 2009

"This was easy to make, very pretty, and tasty. I brought them to a Christmas party and they were a hit! Thanks for the great recipe. :)"

Reviewed Dec. 19, 2009

"Made this for an event and I cut the pastry beforehand to make easy work. I also pre-cut the brie and removed the white edges for better melting. The pastry puffs even if you kep it fridged several days. They look good and people loved them."

Reviewed Dec. 1, 2009

"The brie was too strong. Next time, I will switch to camembert. Very disappointed in the phyllo sheets--too thick, dry. This recipie would be better using the mini phyllo cups. Raspberry preserves are an excellent substitute if you don't care for cherry."

Reviewed Nov. 11, 2009

"I've made this several times for parties. Always a big hit."

Reviewed Sep. 27, 2009

"I used a homemade puff pastry and it was very good. However, many of the guests were a little weirded out by the chives. I would leave them off next time, I think."

Reviewed Dec. 24, 2008

"Very disappointed in the pastry. Think I am going to modify this the next time with an alt pastry to build up on. Everything else was good, and melded together nicely."

Reviewed Dec. 24, 2008

"I was out of chives so made it w/out but will add them next time. This was a hit with my family! It was requested that this be part of our yearly Christmas menu!"

Reviewed Dec. 17, 2008

"I brought this to an office party. Everyone loved it. It was fast and easy to make. I will be making this again."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer