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Crispy Fig and Brie Phyllo Cups Easy Homemade Appetizer Recipe with Candied Walnut Crumble

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Delicate, crispy phyllo cups filled with creamy Brie, fresh figs, fig jam, and topped with a crunchy candied walnut crumble. A perfect elegant appetizer for gatherings and special occasions.

Ingredients

Scale
  • 1 package phyllo dough (about 16 sheets), thawed
  • 6 tablespoons unsalted butter, melted
  • 8 ounces Brie cheese, rind removed and sliced thinly or cubed
  • 6 medium fresh figs, sliced thin (or high-quality fig jam or preserves if figs are out of season)
  • 2 tablespoons fig jam
  • 1 cup walnuts, roughly chopped
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon (optional)
  • 1 teaspoon lemon zest
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly brush each cup of a muffin tin with melted butter to prevent sticking.
  2. Carefully unroll the phyllo dough and cover with a damp kitchen towel to prevent drying out. Take one sheet at a time, brush lightly with melted butter, and layer 2-3 sheets per muffin cup to create a sturdy, crisp shell. Gently press the layers into each muffin cup, keeping edges from sticking out too far.
  3. Bake the phyllo shells for 8-10 minutes until golden and crisp. Remove from oven and let cool slightly.
  4. Make the candied walnut crumble: In a skillet over medium heat, combine chopped walnuts, sugar, cinnamon, and lemon zest. Stir frequently as sugar melts and coats the nuts, about 5 minutes. Transfer to parchment paper to cool and harden, then break into small pieces.
  5. Assemble the cups by spreading about 1/2 teaspoon of fig jam into each phyllo cup. Top with a slice or cube of Brie, then a thin slice of fresh fig. Sprinkle candied walnut crumble generously over the top.
  6. Bake the assembled cups for another 5-7 minutes until Brie is melted and bubbly but not oozing out too much.
  7. Finish with a tiny pinch of sea salt on each cup to balance sweetness and enhance flavors.
  8. Serve warm or at room temperature. Best enjoyed fresh but can be made a few hours ahead and gently reheated.

Notes

Keep phyllo covered with a damp towel to prevent drying out. Use a light hand when brushing butter to avoid sogginess. Remove Brie rind for smooth melting. Candied walnuts are best made fresh but store-bought can be used. Rotate pan halfway through baking for even color. Can substitute nuts and cheese for dietary needs.

Nutrition

Keywords: phyllo cups, fig and brie appetizer, candied walnuts, easy appetizer, holiday appetizer, party food, finger food

Find it online: https://rowanrecipes.com/crispy-fig-and-brie-phyllo-cups-easy-homemade-appetizer-recipe-with-candied-walnut-crumble/