Cream Cheese Cranberry Phyllo Cups
These delicious Cream Cheese Cranberry Phyllo Cups are a festive, easy-to-make appetizer perfect for holiday gatherings. Crisp, creamy, tangy, and sweet, they are sure to please any crowd.
Servings: 24 pieces
Calories: 80kcal
Ingredients
For the Phyllo Cups
- 24 pieces Mini phyllo shells From the freezer section, pre-baked.
For the Filling
- 8 oz Cream cheese, softened Full-fat preferred for creaminess.
- 1-2 teaspoons Honey or maple syrup To sweeten the cream cheese lightly.
- 1 teaspoon Orange zest For brightness.
- 1 pinch Salt To balance sweetness.
- 1 splash Vanilla extract Optional for a bakery-style flavor.
Cranberry Sauce
- 1 cup Cranberry sauce Use whole berry or homemade for texture.
Toppings
- 1/4 cup Chopped pistachios or pecans For crunch and color.
- 1 pinch Flaky salt Optional.
- 1-2 sprigs Fresh rosemary For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a sheet pan with parchment.
- Set out mini phyllo shells in a single layer and let the cream cheese sit at room temperature to soften.
Crisp the Shells
- Pop the phyllo shells into the oven for 3 to 4 minutes to keep them sturdy and crunchy.
Make the Filling
- In a bowl, mix softened cream cheese with honey or maple syrup, salt, orange zest, and vanilla. Adjust sweetness to taste.
Warm the Cranberry Sauce
- Warm the cranberry sauce in the microwave for 15 to 20 seconds if it's thick, and stir in additional orange zest if needed.
Fill the Cups
- Add a heaping teaspoon of cream cheese mixture into each shell and top with a spoonful of cranberry sauce.
Bake
- Return to the oven for 4 to 6 minutes until everything is heated through and the shells are golden at the edges.
Finish and Serve
- Sprinkle chopped nuts on top, add a pinch of flaky salt, and garnish with fresh rosemary. Serve warm or at room temperature.
Notes
These cups can be made ahead; keep the filling in the fridge for up to three days. Bake just before serving for the best texture.