This elegant appetizer recipe strikes just the right balance between easy and tasty. A crisp phyllo shell cup lends the perfect crunch, and don’t worry, you won’t have to make them from scratch. Frozen phyllo shells crisp up in the oven before chunks of Brie cheese and softened, syrupy strawberries are spooned on top.

Whether you’re looking for a new idea for your holiday spread or want to elevate your next gathering of friends, this recipe is the perfect appetizer for a holiday or party that will impress and delight your guests!

How to Make Strawberry Brie Cups

Ingredients

• 2 1/2 oz Brie, rind removed
• 15 frozen mini phyllo pastry shells (from one 1.9-oz. pkg., such as Athens brand)
• 1 1/2 tbsp white balsamic vinegar
• 1 1/2 tbsp granulated sugar
• 1/2 cup fresh strawberries (3 oz.), hulled and chopped
• Freshly ground black pepper

Directions

Freeze Brie:

Preheat oven to 350°F. Chill Brie in freezer for at least 10 minutes or up to 30 minutes while preparing other ingredients.

Bake pastry shells:

Arrange pastry shells on a rimmed baking sheet. Bake until pastry shells are lightly toasted, about 10 minutes.

Cook strawberries:

Meanwhile, heat vinegar and sugar in a small skillet over medium. Cook, stirring occasionally, until sugar is dissolved and mixture bubbles, about 2 minutes. Stir in strawberries; cook, stirring occasionally, until juices release and strawberries begin to soften, about 2 minutes.

Add strawberries to shells and bake:

Cut Brie into 15 pieces, and place in pastry shells. Spoon strawberry mixture into each shell (about 3/4 tsp. each). Bake until cheese is melted, 6 to 8 minutes. Top with pepper, and serve immediately.

Make-Ahead Instructions

The strawberry mixture can be made up to 1 day ahead; store in an airtight container in the refrigerator. Phyllo shells can be toasted up to 4 days ahead; cool completely and store in an airtight container at room temperature. Assemble cups and bake just before serving for the best texture.