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    Home » Recipes » Appetizers

    Bourbon Pecan Brie Bites in Phyllo Cups

    Modified: Nov 5, 2021 · Published: Dec 1, 2019 by Sharon Rigsby · 50 Comments

    Jump to Recipe
    Pinterest pin, Bourbon Pecan Brie Bites on a plate.

    Bourbon Pecan Brie Bites are a show-stopping, Southern appetizer baked in crispy phyllo cups that are perfect for all of your entertaining needs. I guarantee that these decadent, make-ahead bourbon appetizers will be devoured in minutes, so be sure to make plenty. 

    A close-uo shot of a bourbon pecan brie bite in a phyllo cup.

    These five-ingredient baked-brie bites pack a lot of flavor and texture into every bite, and you’ll be happy to know they’re incredibly quick and easy to make!

    Whether you make them for the Super Bowl, Christmas holidays, or a special occasion, no one will be able to resist the flaky phyllo cups full of creamy brie cheese and topped with roasted pecans, brown sugar, and a splash of bourbon. Simple and delicious, Bourbon Pecan Brie Bites are just what a Southern appetizer should be!

    Here’s what’s in them:

    Ingredients to make brie bites including bourbon, phyllo shells, and brie cheese.

    • Phyllo cups: sometimes spelled “Filo” cups, these prebaked, store-bought crispy shells are versatile and can be filled with sweet or savory ingredients to make perfect appetizers or desserts. 
    • Brie: a soft, creamy, buttery cheese that melts beautifully and provides a great foundation for the brown sugar, pecans, and bourbon mixture. 
    • Roasted pecans: grown in the South, sweet buttery pecans add a delicious crunch and are an essential ingredient for this bourbon appetizer.
    • Brown sugar: combines with the pecans and bourbon to make a simple topping for this delicious make-ahead Southern appetizer.  
    • Bourbon: made from corn and mostly distilled and bottled in the South, bourbon’s deep sweet flavor pairs particularly well with the pecans, brown sugar, and brie. 
    • Butter: adds a sweet creamy taste and brings everything together. 

    How to make this recipe:

    1. Preheat the oven to 350 degrees F.
    2. Carefully cut the rind from the brie and discard it. Then, cut the cheese into cubes about ½ inch square.A wheel of brie cheese cut into cubes.
    3. Add all ingredients but the cheese and phyllo shells to a small bowl and stir to combine.Bourbon, butter, pecans and brown sugar in a bowl.
    4. Place a cube of brie into each phyllo shell. Cubes of brie cheese in phyllo shells on a baking sheet.
    5. Top each shell with ½ teaspoon of the bourbon pecan mixture.Phyllo shells on a baking sheet full of brie cheese and topped with sugar and pecans.
    6. Place the full shells on a small baking sheet and bake for 10 minutes or until the cheese has melted and is bubbly.Bourbon pecan brie bites on a white serving tray.
    7. Remove from the oven and serve warm or at room temperature.

    Bourbon pecan brie bites on a serving dish.

    Sharon’s Expert Tips:

    The rind on brie is edible and can either be left on or cut off. It does not melt quite as well as the brie, but it does have a sweet, mild taste, and it’s really your preference. Leaving it on does save a step in making these brie cheese bites.

    To roast the pecans, place the chopped pecans on a microwaveable saucer and microwave for 5-6 minutes. Or, place on a baking sheet and roast in a 350-degree oven for 5 minutes.

    I would make twice as many of these baked brie bites as you think you will need. They will go fast!

    To make ahead, follow the directions but do not bake. Place the filled phyllo shells back in the plastic tray they came in and cover tightly with plastic wrap. Place the tray back in the box and freeze for up to 2-3 months. Allow the brie bites to thaw for about 30 minutes before baking and bake as directed.

    When you look for the shells at the grocery store, you might notice two spellings for the phyllo shells. Some brands call their shells phyllo and some filo. They are the same thing.

    Variations: pepper jelly, fig preserves, cranberry sauce, or even your favorite jam or preserves can be substituted for the bourbon pecan topping.

    More southern appetizer recipes:

    Speaking of holiday appetizers, here are some of my favorite party food recipes that would be great for a Christmas or New Year’s Eve party too!

    • Three-Ingredient Cranberry Brie Bites
    • Classic Jezebel Sauce and Cream Cheese
    • The Ultimate Blue Cheese Spread with Pecans
    • Quick and Easy Hanky Panky Recipe
    • Havarti and Sun-Dried Tomato Cheesecake
    • Cranberry Pecan Mini Goat Cheese Balls
    • Hot and Cheesy Baked Shrimp Scampi Dip
    • Crispy Southern Cheese Crackers
    • Spinach and Goat Cheese Tartlets
    • Easy Make-Ahead Caprese Skewers

    Can you tell I love appetizers? If you need more inspiration or menu ideas, check out all of my appetizer recipes here.

    ★ If you make Bourbon Pecan Bites, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thanks so much for visiting Grits and Pinecones!

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    Close up shot of a bourbon pecan brie bite appetizer.

    Bourbon Pecan Brie Bites Recipe

    Sharon Rigsby
    Bourbon Pecan Brie Bites are a show-stopping, Southern appetizer baked in crispy phyllo cups that are perfect for all of your entertaining needs. I guarantee that these decadent, make-ahead bourbon appetizers will be devoured in minutes, so be sure to make plenty. 
    4.94 from 30 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Appetizer, Snack
    Cuisine American, Southern
    Servings 15 Bites
    Calories 79 kcal

    Ingredients
      

    • ¼ cup brown sugar packed
    • 2 tablespoons unsalted butter melted
    • 1 tablespoon bourbon
    • ¼ cup roasted chopped pecans
    • 8 ounces round of brie
    • 1.9 ounces pkg frozen mini fully baked phyllo shells 15 shells

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • Add all ingredients but the brie and phyllo shells to a small bowl and stir to combine.
    • Carefully remove the rind from the brie and discard the rind. Then, cut the brie into cubes about ¼ inch square.
    • Place a cube of brie into each phyllo shell and top with ½ teaspoon of the bourbon pecan mixture.
    • Place the full shells on a small baking sheet and bake for 10 minutes or until the brie has melted and is bubbly.
    • Remove from the oven and serve warm or at room temperature.

    Notes

    Sharon’s Expert Tips:
    To roast your pecans, place the chopped pecans on a microwaveable saucer and microwave for 5-6 minutes, or place on a baking sheet and roast in a 350-degree oven for 5 minutes.
    I would make twice as many of these tasty appetizers as you think you will need because they will go fast.
    To make ahead, place the filled phyllo shells back in the tray they came in and cover tightly with plastic wrap. Place the tray back in the box and freeze for up to 2-3 months. Allow the bites to thaw for about 30 minutes before baking and bake as directed.
    When you look for the shells at the grocery store, you might notice two spellings for the phyllo shells. Some brands call their shells phyllo and some filo. They are the same thing.
    Pepper jelly, fig preserves, cranberry sauce, or even your favorite jam or preserves can be substituted for the bourbon pecan topping.

    Nutrition

    Calories: 79kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 12mgSodium: 56mgPotassium: 23mgFiber: 1gSugar: 4gVitamin A: 91IUCalcium: 18mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

     

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    Reader Interactions

    Comments

      4.94 from 30 votes (17 ratings without comment)

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      Recipe Rating




    1. Leona

      December 16, 2024 at 10:01 am

      5 stars
      Have made these a few times and yes they disappear quickly, everyone loves them including me! I didn’t have bourbon but used brandy.

      Reply
      • Sharon Rigsby

        December 16, 2024 at 7:46 pm

        Hi Leona, I’m so glad you liked them. I’ll have to try brandy next time I make them. Great idea!
        All the best,
        Sharon

        Reply
    2. Sylvia

      December 16, 2024 at 9:34 am

      If I wanted to use crescent roll dough instead of the phyllo dough,how would that work?

      Reply
      • Sharon Rigsby

        December 16, 2024 at 7:49 pm

        Hi Sylvia, I have never made them with crescent roll dough, but I have seen a few recipes online that use it. Here is a link to one of them. https://www.thecountrycook.net/cranberry-brie-bites/. I hope this helps.
        All the best,
        Sharon

        Reply
    3. Debbie

      December 03, 2024 at 11:39 am

      Are you supposed to put the filling in the filo cups and freeze everything or just the cups ahead of baking

      Reply
      • Sharon Rigsby

        December 04, 2024 at 8:29 am

        Yes, put the filling in the cups and freeze everything. I hope you enjoy them!

        Reply
    4. Debbie Caruso

      November 30, 2024 at 1:48 pm

      5 stars
      Made these for our holiday party and they were a hit! So delicious and easy to make!!

      Reply
      • Sharon Rigsby

        November 30, 2024 at 3:47 pm

        Thank you, Debbie! I’m so happy you liked them!

        Reply
    5. Ashley

      November 25, 2024 at 9:22 am

      5 stars
      I was scrolling through the delicious recipes. I did a double take when I saw the Bourbon Pecan Brie Bites. Wholy Smokes.. Those look Amazing.. I want to make those and eat them all.. LOL That looks like a home run for sure! A huge hit for any party!

      Reply
      • Sharon Rigsby

        November 25, 2024 at 3:24 pm

        Hi Ashley, thank you for your sweet comments. This is one of my favorite appetizers and is easy to make. Everyone loves them!
        All the best,
        Sharon

        Reply
    « Older Comments

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

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