Baked Brie and Bacon Jam Phyllo Cups

Baked Brie and Bacon Jam Phyllo Cups - Zoom 4

At this point I think I’ve had, like, 12 Thanksgiving dinners.

Not that I’m complaining, really.  I mean, maybe my jeans don’t fit that well right now.  And I’ve basically been reduced to one giant, living carbohydrate.  But such is the life of a food blogger, right?  We make sacrifices for the greater good.

HAH.  Who am I kidding?  This has been the best month ever!!!

Do Baked Brie and Bacon Jam Phyllo Cups look like sacrifice?  Hardly.

Baked Brie and Bacon Jam Phyllo Cups - Ingredients 1    Baked Brie and Bacon Jam Phyllo Cups - Jam and Cider 1

To keep myself (and you) from getting bored with T-Day overload, I’ve been trying to make a mix of traditional and nontraditional recipes.  This clearly falls into the later category, as I’m pretty sure the Pilgrims didn’t have mini phyllo cups on hand.  Or brie cheese.  Or bacon jam.

Because YES – Bacon. Jam.

Let’s talk about that.

Baked Brie and Bacon Jam Phyllo Cups - Bacon 1.1

Look, I’m sure your husband/boyfriend/partner is just swell, but bacon jam is now officially the greatest thing to ever happen to you.  It can be used on anything and everything, and if you’re lazy a spoon works just fine too.  Obviously I went the lowest route possible and did just that, funneling bacon jam into my greedy mouth while it was still simmering in the skillet.

Did I scald myself about 15 times while doing so?  I did.

Should I be embarrassed to admit this?  I seriously should.

Baked Brie and Bacon Jam Phyllo Cups - Before Oven 2.2

After you ice down your mouth and hang your head in shame, you’ll eventually find the composure to appreciate all the other elements this app has going on.  I’ll be honest and admit that this dish was extra easy for me, courtesy of Alouette’s Creme de Brie.  Yes, the genius’ at Alouette decided to take the rind out of brie and just package up the delicious, creamy insides.  Normally I’m the kind of girl who eats her brie with the rind – big surprise – but when you’re trying to neatly spoon it into tiny little cups, having a rind-less experience makes this 100X easier.

But if you happen to not have this treasure in your local cheese aisle, fear not.  Buy up some traditional brie, harden it slightly in the freezer (I’d say 20 mins), then dice it into cubes, placing the rindless ones into your phyllo cups.  Either way you go about it, the most important thing is that you make this appetizer happen.

Determination, you guys.  It’s all about determination.

Baked Brie and Bacon Jam Phyllo Cups - Overhead 1.1

The clear and obvious challenge of this recipe is not decimating your results before you serve them to your guests.  Which is why I’d suggest a “trial” run, because odds are you’re going to inhale these yourself the first time around.  Seriously – These pictures barely happened.  Between me and Dave, it was pathetic.  He’s shoveling them into his mouth, I’m yelling at him while shoveling them into my mouth.  Ugh, we’re a mess.

Baked Brie and Bacon Jam Phyllo Cups - Partial Overhead 1.4

It should be noted that if you’re hosting a crowd, this recipe can easily be doubled, tripled, whatever.  And trust me, you’re going to need more than one batch.  Because people will lose all self-control around these phyllo cups.  Things could get scary.

But even if your guests act like complete animals, can you blame them?  I mean, you’re serving them a mouthful of cheesy, buttery, golden delicious bacon jam.

Acting deranged is practically mandatory.

Baked Brie and Bacon Jam Phyllo Cups

Yield: 5 servings

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins


  • 1 pack Mini Phyllo Cups (I used Athens)
  • 4 oz Brie Cheese (I used Alouette Creme de Brie)
  • 8 Slices Bacon
  • 1/3 cup Apricot Jam (I used Polaner)
  • 2 tbsps Apple Cider Vinegar
  • Thyme for serving
  • Crisco to grease


  1. In microwave cook bacon until crisp, then allow to cool before chopping into chunks. Set aside.
  2. In small skillet heat apricot jam and vinegar over medium heat until well combined.  Next, stir in bacon and bring ingredients to a rolling boil.  Once this is reached, reduce flame to low and allow to simmer for 5-6 minutes.
  3. Using a teaspoon, spoon brie into each phyllo cup before placing on lightly greased baking sheet.  When all cups are prepared, top each with a dollop of bacon jam, then bake in the oven at 350F for 10 minutes until brie is just beginning to bubble.  Immediately plate and serve, pairing with fresh thyme if desired.

>> Remove phyllo cups from freezer at beginning of cooking

>> 3 phyllo cups = 1 serving

Nutrition Information:

Calories: 195 Fat: 12g Carbohydrates: 14g Protein: 8g


Baked Brie and Bacon Jam Phyllo Cups - Bite 2.3

try and not eat them in one bite.. I dare you.




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20 Responses to “Baked Brie and Bacon Jam Phyllo Cups”

  1. #
    Abbie @ Needs Salt — November 21, 2013 @ 4:10 pm

    This is such a cute idea! I love it.
    these would be perfect appetizers.


    • Christine replied: — November 21st, 2013 @ 4:15 pm

      thanks Abbie! they really were delicious and easy to make – a crowd pleaser for sure!


  2. #
    Charmaine @ The Party DIY — November 22, 2013 @ 11:53 am

    Definitely looks like the perfect appetizer


    • Christine replied: — November 22nd, 2013 @ 12:14 pm

      thanks Charmaine!


  3. #
    Jessie Pinckney — November 26, 2013 @ 1:52 pm

    Wowzers this looks fattening good…I have to say I enjoyed the narration as much as the recipe…great writing :-)


    • Christine replied: — November 26th, 2013 @ 3:00 pm

      thanks so much Jessie! I really appreciate the kind words – keep coming back!! oh and make these, too :)


  4. #
    Stacy | Wicked Good Kitchen — November 27, 2013 @ 2:06 pm

    Your appetizers look totally irresistible, Christine! From your description, and how you and Dave fought over these, I was ready to read a disclaimer at the bottom of this post! Fabulous tips on the “trial run” and either doubling or tripling the recipe. Thanks for sharing, girl! And, thanks for stopping by at my blog. So glad to have found yours. Happy Thanksgiving!


    • Christine replied: — November 27th, 2013 @ 4:06 pm

      Thanks so much Stacy, I love hearing positive feedback and I really appreciate you stopping by! Definitely make these, and def come back for more! Happy Thanksgiving to you too :)


  5. #
    Michelle — November 27, 2013 @ 11:30 pm

    This looks fantastic! Can the bacon jam be made in advance (the night before) or is it better if all made together?


    • Christine replied: — November 27th, 2013 @ 11:56 pm

      Thanks Michelle! I’ve only made it together, but my thought is if you make it the night before, heat it up for 20 – 30 seconds in the mircowave, then spoon it into the phyllo cups, that should work perf!!!


  6. #
    kelly — December 3, 2013 @ 10:59 pm

    Could I use half cream cheese half brie. All I have at home :-( also im using my homemade pepper jelly instead of the apricot. Little bit of spice


    • Christine replied: — December 3rd, 2013 @ 11:09 pm

      Yum pepper jelly adds a great punch of spice!! And yes half cream cheese half Brie will totally work – it’s all about improvising!


  7. #
    kelly — December 3, 2013 @ 11:14 pm

    Thanks for the speedy response. I have never used brie bedore so I was worried how they would mix. Appetizer contest at the christmas party tomro im so excited thanks!


    • Christine replied: — December 4th, 2013 @ 9:26 am

      the flavor will be a bit unique, but I think the creaminess of the two could be awesome! best of luck, and let me know how they turn out!!


  8. #
    Tessa — April 4, 2014 @ 4:25 pm

    Where do I look for phylo cups at in the grocery store? I really want to make these.


    • Christine replied: — April 15th, 2014 @ 12:41 pm

      hi Tessa! You should be able to find them in the freezer aisle – Good luck!


  9. #
    Jess — December 4, 2014 @ 8:54 pm

    First time I made these I made one batch. Second time, I doubled the recipe. I’m making them a third time for a party tomorrow and this time I’m tripling the recipe. These are AMAZING. Thanks for sharing!


    • Christine replied: — December 5th, 2014 @ 10:09 am

      That’s wonderful Jess, thank you so much for coming back and letting me know! They are SO addictive, I’m happy to hear you’re loving them! xx


  10. #
    Erin — December 14, 2014 @ 9:20 pm

    These look scrumptious! Are they good at room temperature? I would like to make and take them to a party. Wondering how they would travel? Any suggestions? Thanks so much for this recipe–it is a keeper!


    • Christine replied: — December 15th, 2014 @ 10:17 am

      hey Erin! these might be hard to travel with, but my suggestion would be one of the following:

      1.) Prep them through step 3 but BEOFRE you put them in the oven, box them up in a disposable aluminum tray, then take it to your party. When you get to the party, kindly ask your hostess if you can throw them in the oven at 350F for ten minutes – With the aluminum tray, you can literally toss them right in.

      2.) Make them at home (complete the recipe, oven baking and all), then transport them in tupperware for immediate serving. I really love my food hot so option 1 would definitely be my first choice, but honestly these are SO good, they’d prob taste amazing cold 😉

      hope that helps, good luck!


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