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.
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:
- 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:
- Preheat the oven to 350 degrees F.
- Carefully cut the rind from the brie and discard it. Then, cut the cheese into cubes about ½ inch square.
- Add all ingredients but the cheese and phyllo shells to a small bowl and stir to combine.
- Place a cube of brie into each phyllo shell.
- Top each shell 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 cheese has melted and is bubbly.
- Remove from the oven and serve warm or at room temperature.
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 Pankies
- 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!
Bourbon Pecan Brie Bites Recipe
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
Nutrition
This is the perfect appetizer.
What can you use in place of bourbon?
Hi Gigi, I have never used anything other than bourbon for this recipe, so I would just be guessing. I’m not sure if you are looking for non-alcoholic; if so, vanilla extract might work, but I would probably reduce the amount. Maybe add half, then taste the filling and add more if you need to. Other than that, I would think you could use whisky too.
Good luck,
Sharon
In one part of the page it says to use 1/2″ brie cubes and in another is says 1/4″….which is correct? I plan to make these in the morning for a Kentucky Derby event.
Hi Lori, Cut the cheese in cubes that will fit into your phyllo cups. I’m not home and don’t have my computer with me, but wanted to get back to you before your party.
I hope you enjoy them!
Sharon
I had phillo sheets. I also had spreadable brie. So the learning curve was there. I cut the sheets bigger than I needed. Would cut them smaller in future. I would put more brie in than I did. Even with changes, O M G they were great.
Did you prebake the sheets? Or at same time as filling them?
No, on prebaking, but I use the phyllo cups and do not prebake. I have never used the sheets.
Crowd pleaser for sure! My guests gobbled them up and everyone requested the recipe. Easy to make and beautiful presentation! Thanks for sharing- my new go- to when I bring an appetizer
Trish did you pre bake when you used the sheets or just bake for the 10 mins
I didn’t see my comment so I’m doing it again. Can I make these the day before and keep them refrigerated?
Hi Marlene, yes, make them, but don’t bake them until right before you want to serve them. I hope you enjoy them!
All the best,
Sharon
I made a double and a half batch of these for a memorial cookout. They didn’t last long and everyone loved them! Thank you for the recipe. Wouldn’t change anything on this! Absolutely perfect!!
Hi Joy, I’m so glad you enjoyed this recipe. It’s one of our favorites too! Thank you too for taking time to leave a comment.
All the best,
Sharon
These are amazing and a big hit. I found that one 8 ounce pkg of Brie was enough for 30 cups. Maybe mine were extra small cups. Will make again!
I hate to sound stupid, but when making ahead do you bake them before freezing?
Hey Paula, I’m sorry, I should have been more clear. If making ahead, freeze them first and then bake right before serving.
All the best,
Sharon
Thank you Sharon!
To make ahead, fill the filo cup with the roasted pecan & brie then freeze? And can you use the fill sheets to make cups as an alternative to buying the cups premade?
Hi Debra,
Yes, that is correct. Fill the cups like you normally would and then put back in the plastic container, cover tightly with plastic wrap, and freeze. Let them thaw for about 30 minutes before baking.
I have never used filo sheets so I can’t say how they would do. If you decide to use them, please be sure to let me know how they turned out.
Sharon
What bourbon do you recommend?
I pretty much use whatever we have in the house. I have used several different kinds and they all work well. I’ve used Makers Mark, Buffalo Trace, and Woodford Reserve, it doesn’t have to be an expensive brand. I hope you like them as much as we do.
All the best,
Sharon
Is there another kind of cheese that would work for this recipe?
I’ve never made it with anything but brie. Goat cheese might be good, but I haven’t ever tried it. If you do, use something else, please let me know how it goes.
All the best,
Sharon
This looks fantastic. When our snow goes away, we’ll celebrate with these! It might be next March, but we’ll celebrate!
And thanks for not insisting on including bacon! Time & place for everything…