These Bourbon Pecan Brie Bites are the ultimate holiday appetizer, crispy phyllo cups filled with melty brie, toasted pecans, and a splash of bourbon. Ready in just 20 minutes, these easy brie bites are perfect for Thanksgiving, Christmas, or any festive gathering.
Simple and delicious, Bourbon Pecan Brie Bites are just what a Southern appetizer should be!
A quick look at the recipe
- Prep time: 10 minutes
- Bake time: 10 minutes
- Total time: 20 minutes
- Servings: 15 bites (1 package of phyllo shells)
- Make ahead: Assemble and freeze, bake just before serving
- Freezer-friendly: Yes, up to 3 months
Reader rave
"Made these for our holiday party and they were a hit! So delicious and easy to make!." - ★★★★★ Reader Review from Debbie
Jump to:
- A quick look at the recipe
- Reader rave
- Why you'll love this recipe
- Ingredient notes and substitutions
- Easy variations for brie bites
- How to make this recipe for Bourbon Pecan Brie Bites
- Serving suggestions
- Recipe FAQs
- Tips to ensure these brie bites turn out perfectly
- More Southern appetizers you’ll love
- Recipe:
Why you'll love this recipe
- Quick & easy: Just 5 ingredients and 20 minutes.
- Holiday ready: Ideal for Thanksgiving, Christmas, and New Year's Eve parties.
- Crowd-pleasing: Just like my cranberry brie bites, buffalo chicken bites, and spinach and goat cheese bites, they are sweet, savory, creamy, and crunchy in one bite.
- Make-ahead friendly: Assemble ahead, freeze, and bake before serving.
Ingredient notes and substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. The full list is waiting down in the recipe card.
- Phyllo cups - Sometimes called "filo cups," these prebaked, store-bought shells are the perfect shortcut.
- Brie - A soft, creamy cheese that melts beautifully. Trim the rind if you prefer smoother texture.
- Pecans - Toasted Southern pecans bring crunch and nutty flavor.
- Brown sugar - Sweetens and caramelizes with the bourbon.
- Bourbon - Bourbon: a classic Southern spirit that adds depth. For a non-alcoholic option, try one teaspoon of vanilla extract; it balances the sweetness without overpowering, or just leave the bourbon out.
- Butter - Ties the topping together and adds richness.
"They say good things come in small packages. Down South, we say they come in phyllo cups."
Easy variations for brie bites
- Cranberry brie bites - Swap the pecan topping for cranberry sauce.
- Fig or apricot preserves - Add a sweet, fruity layer.
- Pepper jelly brie bites - For a sweet-and-spicy twist or try bacon and onion jam.
- Puff pastry brie bites - Use puff pastry squares in a mini muffin pan instead of phyllo cups for a flaky variation.
How to make this recipe for Bourbon Pecan Brie Bites
- Preheat the oven to 350°F. Trim the rind from the brie (optional) and cut into ½-inch cubes.
- In a small bowl, stir together the pecans, brown sugar, bourbon, and butter.
- Place a cube of brie in each phyllo cup.
- Spoon about ½ teaspoon of the pecan mixture over the brie. Arrange the filled cups on a baking sheet.
- Bake for 10 minutes, until the cheese is melted and bubbly. Serve warm or at room temperature.
Serving suggestions
These brie bites shine on a holiday appetizer platter or Christmas charcuterie board with:
- Southern Cheese Crackers (buttery, crisp, and addictive)
- Cranberry Pecan Mini Goat Cheese Balls (make-ahead and festive)
- Relish tray (for variety)
Recipe FAQs
Yes! Assemble but don't bake, freeze in the tray the phyllo cups came in, and bake just before serving.
You can, but they're best frozen unbaked and then baked fresh.
Yes, it's edible and adds flavor. But feel free to trim it if you prefer a smoother melt.
Tips to ensure these brie bites turn out perfectly
- Keep phyllo cups frozen until ready to use for maximum crispness.
- Toast pecans: To quickly toast a small amount of pecans, microwave chopped nuts on a saucer for 2-3 minutes, tasting and adding 30-second bursts as needed. Or roast in a 350°F oven for about 5 minutes (whole pecans take longer).
- Double the recipe because they disappear fast!
- Make ahead: Assemble but don't bake; freeze in the original trays for up to 3 months. Bake straight from thawed.
More Southern appetizers you’ll love
★ If you make these Bourbon Pecan Brie Bites, please leave a comment and star rating. I'd love to know how they turned out for you! And if you're planning your holiday menu, check out more Thanksgiving recipes and Christmas recipes to round out your spread.
Thanks so much for visiting Grits and Pinecones!
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Bourbon Pecan Brie Bites Recipe (Easy Holiday Brie Bites Appetizer)
Ingredients
- ¼ cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon bourbon
- ¼ cup roasted chopped pecans, *see notes
- 8 ounces round of brie
- 1.9 ounces pkg frozen mini fully baked phyllo shells, 15 shells
Instructions
- Preheat the oven to 350°F.
- Carefully remove the rind from the brie and discard it. Then, cut the brie into cubes about ½ inch square.
- Add all ingredients but the brie and phyllo shells to a small bowl and stir to combine.
- 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
-
- Keep phyllo cups frozen until ready to use for maximum crispness.
-
- Toast pecans: To quickly toast a small amount of pecans, microwave chopped nuts on a saucer for 2-3 minutes, tasting and adding 30-second bursts as needed. Or roast in a 350°F oven for about 5 minutes (whole pecans take longer).
-
- Double the recipe because they disappear fast!
-
- Make ahead: Assemble but don't bake; freeze in the original trays for up to 3 months. Bake straight from frozen and add another minute or so.
Nutrition
Grits and Pinecones has been serving up delicious recipes with a Southern flair for nearly a decade. From tried-and-true classics to easy modern favorites, every dish is made with simple ingredients and plenty of love.
Whether you're planning a holiday feast, a Sunday supper, or a quick weeknight meal, you'll find recipes here that are quick, easy, and perfect to share with family and friends.
Connie
I found that the ingredients for the filling were enough to need 30 shells, not 15 and 5 minutes in the oven was enough time to make the cheese bubbly
Terri Tufano
These are always a huge hit! Easy and ridiculously good.
Sharon Rigsby
Hi Terri, I am so glad you like them and thank you for taking the time to let me know!
Sharon
Ginnee Berg
These are truly tasty. Made then and took them to an app party and they were the most popular item!
Jeanna
Love this recipe! Always a big hit at parties. Never any left to bring home!!
Betty A. Cothran
Can these be assembled a day before and kept covered in the fridge, then baked right before serving? Thank you.
Sharon Rigsby
Hey Betty, I usually assemble them, put them back in the phyllo package and store them in the freezer till I’m ready to bake them.
I hope you enjoy them!
Sharon
Lenora
Just to be sure…I do I cook the brown sugar and butter before I put stir it up with the pecans and bourbon? Or it the only cooking happening when the bites go in the oven?
Sharon Rigsby
Hi Lenora, you only bake the brie bites once they are completely assembled. You do not cook the brown sugar and butter mixture; just mix it together.
I hope you enjoy them!
Sharon
Marlene
I’ve made these several times and making them again today for New Years football get together. Delicious!
Adrienne
Going to an event featuring whiskey and bourbon themed cocktails and appetizers and naturally, these seem perfect. I have bourbon sugar and was thinking of using that instead of brown sugar. What do you think? (PS – I have no idea why I have bourbon sugar. I have never used it. Must have been in a recipe that I never made! Thanks!
Sharon Rigsby
Hi Adrienne, I’ve never tasted bourbon sugar, so I can’t say for sure whether it would work or not. It might be too much bourbon taste, but I don’t know. I’m so sorry I can’t be more help. If you are taking it to a party, it’s best if you make them before you leave and then bake them there if that’s possible.
I hope you enjoy it!
Sharon
Jeanne
Does the alcohol burn off during cooking, or should I keep these away from children?
Sharon Rigsby
Hi Jeanne, I don’t believe they cook long enough for the alcohol to burn off, so I would just offer them to adults. I hope you enjoy them.
Sharon
Judy
So glad I found your website and this recipe! I made a double batch for a party last night, and they were a huge hit! 8 ounces of brie was enough for 30 mini phyllo cups. There was no bourbon in the house so I used Crown Royal with no problem. I used to make brie by putting these ingredients over a wedge and baking. This is so much easier to serve. I can’t wait to try some of your other recipies!
Bayou Andy
This is the perfect appetizer.
Gigi
What can you use in place of bourbon?
Sharon Rigsby
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
Lori
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.
Sharon Rigsby
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
Trish
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.
Mirella Mykle
Did you prebake the sheets? Or at same time as filling them?
Sharon Rigsby
No, on prebaking, but I use the phyllo cups and do not prebake. I have never used the sheets.
Connie P
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
Carol
Trish did you pre bake when you used the sheets or just bake for the 10 mins
Marlene
I didn’t see my comment so I’m doing it again. Can I make these the day before and keep them refrigerated?
Sharon Rigsby
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
Joy
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!!
Sharon Rigsby
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
Pam
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!
Paula Rizer
I hate to sound stupid, but when making ahead do you bake them before freezing?
Sharon Rigsby
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
Paula
Thank you Sharon!
Debra
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?
Sharon Rigsby
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
Sydnei Smith
What bourbon do you recommend?
Sharon Rigsby
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
Marlene
Is there another kind of cheese that would work for this recipe?
Sharon Rigsby
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
Lizzie
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…