Apricot Brie Bites

Name: Apricot Brie Bites
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 15 Athens Phyllo Shells (found in the frozen section); 7-10 dried apricots (when diced, you need about 1/3 cup); 3 teaspoons balsamic vinegar; 3 teaspoons water; 1-2 teaspoons honey; 1/2 teaspoon fresh thyme; 4 ounces brie cheese; 1-1 &1/2 tablespoons whole pistachios

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These Apricot Brie Bites are an easy appetizer that's sweet and savory. Warm brie cheese in a light, crispy phyllo shell with a glazed apricot topping and crunchy pistachios. These are perfect for the holidays and are ready in 15 minutes!

Apricot Brie Bites on a grey platter with a white ring. The platter sits on a stone background. Each Apricot Brie Bite is made of a phyllo cup as the base, melted brie, an apricot topping and crushed pistachios.

If you're a fan of brie especially when it's warm, these Apricot Brie Bites are for you. They are so easy to make, with an apricot topping made from honey, thyme and balsamic vinegar, baked brie, crispy phyllo tart cups and crunchy pistachios. They are so good and ready in about 15 minutes!

If you're looking for more brie recipes, check out my Apple Brie Salad and Truffle Honey Baked Brie.

Close up of Apricot Brie Bites on a grey stone platter. Each Apricot Brie Bite is made of a phyllo cup as the base, melted brie, an apricot topping and crushed pistachios.

Why You'll Love this Recipe

Loaded with melty brie cheese!

An easy appetizer that's ready in about 15 minutes.

Perfect for the holidays! This recipe is a crowd pleaser.

Ingredient Notes

Apricot Brie Bites ingredients on a stone background. Each ingredient is labeled with a white rectangle box with text in black font all capitalization.

Brie - 4 ounces of brie cheese is all you need! Typically, an entire wheel of brie is 8-ounces, so you can easily double this recipe if needed.

Dried Apricots -Be sure they’re not sweetened. Look for 100% dried apricots with no added sugar. I used Turkish dried apricots for this recipe. Turkish Apricots are more commonly found and have a yellow-orange color and are dried whole without the pit and then halved and has much more uniformity in shape. If you have any leftover apricots, I love dipping them in chocolate!

Honey - Adds sweetness.

Balsamic Vinegar - Adds acidity to add balance to this recipe.

Thyme - Add just a little to the apricot topping. You can also use a a sprig or two, to top of each baked phyllo cup with a couple of leaves.

Mini Phyllo Tart Shells - These are found in the freezer section, near puff pastry and phyllo dough.

Pistachios - adds crunch.

Substitutions

Brie - goat cheese

Honey - a high quality maple syrup, brown sugar

Pistachios - almonds, walnuts

Thyme - rosemary

Step-by-Step Instructions

A small pan on a gas stove top. In the ban is small diced apricots, balsamic vinegar, and other ingredients. In the upper left corner is a dark red square with a white '1' in the center.

Pre-heat the oven to 350 degrees Fahrenheit. Finely dice dried apricots. Add dried apricots to a small saucepan, along with water, honey, balsamic vinegar and salt.

A small pan on a black cooling wire trivet on a stone background. In the pan is an a sticky apricot topping with fresh thyme. In the upper left corner is a dark red square with a white '2' in the center.

Cook and stir over medium heat until slightly thickened (~3 minutes). Remove from heat, stir in thyme and set aside.

A white square ceramic baking dish on a stone background. In dish, are 15 phyllo cups with a piece of brie cheese. In the upper left corner is a dark red square with a white '3' in the center.

Place the frozen Athens Phyllo Shells in a baking pan or on a baking sheet in a single layer. Slice brie into roughly 1 teaspoon sized pieces. Gently squish a piece of Brie between two fingers as it will make it fit into the tart better.

A white square ceramic baking dish on a stone background. In dish, are 15 phyllo cups with a piece of brie cheese and apricot topping. In the upper left corner is a dark red square with a white '4' in the center.

Top each brie with ½-1 teaspoon of the apricot topping. Bake for 7-10 minutes until brie cheese is melted. While, the shells are in the oven. Finely chop your pistachios.

Remove from the oven and top with a pinch of pistachios. Serve warm and enjoy!

Expert Tips

Feel free to cut off the rind if you’d like. I prefer to keep it on, but it’s completely optional.

Cool baked phyllo cups on a wire rack to let air circulate around the entire cup to prevent soggy shells.

Close up of Apricot Brie Bites on a grey platter with a white ring. Each Apricot Brie Bite is made of a phyllo cup as the base, melted brie, an apricot topping and crushed pistachios.

Recipe FAQ

Are frozen phyllo shells already baked?

They're pre-baked and the frozen. So you can either re-bake them OR take them out of the freezer and let them come to room temperature before using.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.

Mara

Warm Apricot Brie Bites are a fast and easy appetizer, that's an absolute crowd pleaser! Crispy phyllo shells, with warm brie, a sticky apricot topping and crunchy pistachios.

5 from 1 vote

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Appetizer

Servings 15 shells

Calories 56 kcal

Ingredients

▢ 15 Athens Phyllo Shells found in the frozen section
▢ 7-10 dried apricots when diced, you need about ⅓ cup
▢ 3 teaspoons balsamic vinegar
▢ 3 teaspoons water
▢ 1-2 teaspoons honey
▢ ½ teaspoon fresh thyme
▢ 4 ounces brie cheese
▢ 1-1 &½ tablespoons whole pistachios

Instructions

Pre-heat the oven to 350 degrees Fahrenheit. Finely dice dried apricots. Add dried apricots to a small saucepan, along with water, honey, balsamic vinegar and salt.
Cook and stir over medium heat until slightly thickened (~3 minutes). Remove from heat, stir in thyme and set aside.
Place the frozen Athens Phyllo Shells in a baking pan or on a baking sheet in a single layer. Slice brie into roughly 1 teaspoon sized pieces. Gently squish a piece of Brie between two fingers as it will make it fit into the tart better.
Top each brie with ½-1 teaspoon of the apricot topping. Bake for 7-10 minutes until brie cheese is melted. While, the shells are in the oven. Finely chop your pistachios.
Remove from the oven and top with a pinch of pistachios. Serve warm and enjoy!

Notes

Feel free to cut off the rind if you’d like. I prefer to keep it on, but it’s completely optional.

Cool baked phyllo cups on a wire rack to let air circulate around the entire cup to prevent soggy shells.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

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