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Brie Bites

Brie Bites

We had friends over for an appetizer party and since I was going to be making a few dishes, I wanted them all to be quick, simple, and tasty. I have seen recipes for these little brie bites on the Internet for a long time and I was excited to finally make them. These bites were a big hit with everyone, including the kids, and they disappeared quickly.

Brie Bites:


  • 2 packages of mini phyllo shells
  • 8 oz brie cheese, double cream
  • Raspberry preserves
  • Apricot preserves

Brie Bites

How to Make Brie Bites

Preheat the oven to 350 degrees.

Place the mini shells on a baking sheet coated with cooking spray.

Carefully cut the rind off of the brie. Cut the brie into 1/2 inch cubes and put one into each shell. Top each brie bite with either apricot or raspberry preserves.

Bake in the oven for 6-7 minutes or until the brie has melted and the phyllo shells are golden brown. Enjoy.

Brie Bites


Click here for a printable version of this recipe – For the Love of Cooking.net



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  1. Uh… I BET they were a big hit! I think I need one of those right now! 🙂 (I think I have all the ingredients except the pastry. D'oh!)

  2. This is one of my all time favorite appetizers. Everyone always loves them and they are so easy and elegant for a party!!!

  3. Oooh, this makes me seriously regret being GFCF. I love all of those ingredients separately. Together…YUM! What a great quick and easy appetizer! Even my husband could make these!

  4. I've been agonizing over what to bring to Thanksgiving. (I was asked to do appetizers.) Nothing seemed both easy and festive enough. Now I know what I'm bringing!!! Thank you for the recipe!

  5. Pam… I love hor'dourves and appetizers. I've sometimes just wanted to fix several ~ all to myself ~ and enjoy each delectable morsel. Great idea with the puff shells filled with all the good things in your recipe. Thanks!

  6. Pam, I am loving these and will be trying them next weekend for my childrens family birthday party. ALONG with those yummy jalapenos below!

  7. I gotta make these. So festive for the holidays. Plus I love the different flavors you could use. A perfect appetizer in my book!

  8. If that doesn't look delicious then I don't know what would. Looks fantastic and perfect for an appetizer. Love it!

  9. bite-sized portions of one of my all-time favorite appetizers? this is all kinds of awesome. lovely colors in the jam, too. 🙂

  10. The kids and I just learned this year that we liked Brie. I topped ours with caramel and toasted pecans but they were just on a ritz cracker. The filo cups are much yummier.

  11. I was just lamenting, to myself, that I don't make many appetizers. These are gorgeous! I was able to can homemade preserves this summer, including the two flavors that you made. These will be perfect for Thanksgiving. Thanks, Pam!

  12. Beth,

    Yes, you cut the rind off of the brie. Thanks for letting me know I missed this step, I have corrected it in the recipe.


  13. I've made these with gorgonzola, dried cranberries, chopped apply & walnuts. They were such a hit!

    The hardest part was finding those Phyllo shells. I'm in southern California and the regular grocery stores didn't have them (Ralphs, Alberston's, Stater Bros.) but the high end store, Gelson's, did have them.

    Definitely try these- they are so easy

  14. What beautiful appetizers! I love brie! I have been meaning to make some similar appetizers. I am putting these on my "must make" list.

  15. Nice. Love me some easy appetizers. I'll have to remember hit one. i actually remember seeing some filo cups at the market. It's a great excuse to purchase some.

  16. They are so cute! I love cooking for large groups of folks and am ALWAYS searching for bite size somethings. These are going on the menu for my luncheon next week!

  17. Bite sized are so great for things like football games and parties. We used to use shells like that as chips in poker. Problem is that hungry people always ended up broke 🙂

  18. I love brie, but the rind off of the brie is not my favor thing to do. any suggestion on how to get the rind off or another cheese maybe. going to do this a Christmas time with hot red and green pepper jelly