Brie Cherry Pastry Cups: Easy 5-Ingredient Party Appetizer Recipe

Let’s be honest—there’s something downright magical about the moment you pull a tray of Brie Cherry Pastry Cups out of the oven. The buttery scent of golden puff pastry swirling with sweet, jammy cherries and creamy brie fills the kitchen and, suddenly, even the most ordinary afternoon feels like a celebration. I’ll never forget the first time I made these for a Saturday night gathering. We were all just lounging around, not expecting anything fancy, and I thought, “Why not try something new?” The second I bit into that flaky, warm pastry with that melty brie and tangy cherry filling, I actually stopped, closed my eyes, and grinned like a kid on Christmas morning—one of those moments you just want to bottle up and keep forever.

Years ago, when I was knee-high to a grasshopper, my grandmother would always make a big fuss over “fancy cheese appetizers” for the holidays. I’d watch her with wide eyes, thinking it was all so complicated. If only I’d discovered these Brie Cherry Pastry Cups back then—they’re dangerously easy and don’t require any hard-to-pronounce ingredients or stressful prep. Honestly, I stumbled across this combo when trying to use up some leftover brie and a jar of cherry preserves (thank you, post-holiday fridge clean-out). Who knew that such a simple blend would become my go-to for everything from book club nights to impromptu brunches?

My family couldn’t stop sneaking bites straight off the cooling rack (and I can’t really blame them). Friends now request these by name, and I’ve lost count of how many times I’ve been asked for the “secret.” Well, here it is—no secret at all, just a handful of good ingredients, a mini muffin tin, and a few minutes of your time. Whether you want to brighten up your Pinterest party board or need a sweet-salty treat for your next gathering, these Brie Cherry Pastry Cups are a staple in my kitchen. After countless rounds of “taste-testing” (purely in the name of research, of course), I can promise you this: these little bites feel like a warm hug and are about to become your new entertaining favorite. Bookmark this one, you’ll thank yourself later.

Why You’ll Love These Brie Cherry Pastry Cups

I’ve tested more appetizers than I can count (some great, some… not so much), and these Brie Cherry Pastry Cups have never let me down. Here’s what really sets them apart—and why you’ll want to make them again and again:

• Quick & Easy: These come together in just about 25 minutes—no need to spend all afternoon in the kitchen. Perfect for last-minute guests or when you just want to add a little extra sparkle to your day.
• Only 5 Ingredients: No laundry list here. You probably have most of what you need already. Just brie, puff pastry, cherry preserves, an egg, and a sprinkle of chopped nuts (optional, but so good).
• Perfect for Entertaining: Whether you’re hosting a holiday party, a cozy movie night, or a festive brunch, these little cups look and taste impressive with minimal effort.
• Crowd-Pleaser: I’ve served these to picky kids, cheese snobs, and everyone in between—they’re always a hit. The sweet-salty combo is just irresistible.
• Unbelievably Delicious: That flaky, buttery pastry with warm, gooey brie and sweet-tart cherry? It’s pure comfort in a bite. You’ll want to eat the whole tray yourself (no judgment here if you do).

What makes my recipe a little different? I use a slightly larger cube of brie than most, so you really get that cheesy pull when you bite in. I also love using a high-quality cherry preserve (Bonne Maman is my go-to) for the best flavor. And don’t skip the nuts on top—they add just the right crunch and a hint of toasty flavor that takes things up a notch. You can prep these ahead, freeze, and bake as needed (a lifesaver for busy hosts).

This isn’t just another appetizer. It’s the kind that makes you pause for a second, close your eyes, and savor the moment. It’s fuss-free, a little fancy, and always comforting. Whether you’re impressing guests or just treating yourself, these Brie Cherry Pastry Cups make any occasion feel special—without the stress. Trust me, your friends will ask for the recipe, and you’ll secretly love how easy it was to wow them.

What Ingredients You Will Need

This recipe uses staple ingredients that come together to make something downright crave-worthy. No specialty store trips required—just grab these from your fridge and pantry, and you’ll be ready to bake up a batch of Brie Cherry Pastry Cups in no time.

• Frozen Puff Pastry Sheets (1 sheet, about 8.5 oz/240g), thawed—Buttery, flaky, and the secret to that golden crunch. I usually reach for Pepperidge Farm, but Trader Joe’s is great too. Just remember to thaw it in the fridge for a few hours or overnight for best results.
• Brie Cheese (about 4 oz/115g), cut into 24 cubes—Go for a creamy, mild brie. You can use triple-cream for extra decadence. No need to remove the rind (it melts right in and adds flavor), but if you prefer, trim it off.
• Cherry Preserves or Jam (about 1/3 cup/110g)—Look for a thick, good-quality preserve. Bonne Maman is my favorite for its chunky fruit and bright flavor. You can use sour cherry or regular—whatever’s on hand. If you’re out, raspberry or apricot work well in a pinch.
• Egg (1 large), beaten—For that glossy, golden finish. If you don’t have eggs, a little melted butter brushed on top will work too (it just won’t get quite as shiny).
• Chopped Nuts (2–3 tbsp/20–30g), optional—Pecans, walnuts, or almonds add a lovely crunch. Toast them lightly first for extra flavor. Skip if you’re nut-free, or sprinkle with a little flaky sea salt instead.

Ingredient Notes & Substitutions:

• Puff pastry: Make sure it’s well-chilled but not frozen when you cut it. If you want to make these gluten-free, look for a gluten-free puff pastry brand (like Schär or Jus-Rol).
• Brie: Camembert works if you can’t find brie. For a dairy-free option, use a plant-based cheese that melts well (I like Miyoko’s).
• Cherry preserves: Try fig, blackberry, or cranberry sauce for a seasonal spin.
• Nuts: Sunflower seeds or pumpkin seeds are a great nut-free substitute for crunch.

That’s all you need! Nothing fancy, just pure flavor. And if you’re feeling creative, a pinch of fresh thyme or rosemary on top is a lovely addition.

Equipment Needed

You really don’t need anything special to whip up these Brie Cherry Pastry Cups—just a few trusty kitchen tools work wonders:

• Mini Muffin Tin: A 24-cup mini muffin pan is perfect for bite-sized treats. If you only have a 12-cup, just bake in batches. I’ve used both nonstick and regular tins—just grease well if yours isn’t nonstick so nothing sticks.
• Sharp Knife or Pizza Cutter: For cutting the puff pastry into squares. Honestly, a pizza cutter is my favorite for super quick, clean cuts.
• Cutting Board: To keep your counters tidy while cutting and prepping the brie.
• Small Spoon or Teaspoon: For scooping the cherry preserves into each cup. A mini spatula also works in a pinch.
• Pastry Brush: For brushing the tops with egg wash. If you don’t have one, your fingers or a wadded-up bit of parchment paper works in a pinch (been there, done that!).

Personal Tips: I’ve tried making these on a baking sheet, but the filling runs more. Stick with a mini muffin pan for best results. If you’re short on pans, you can use silicone molds—they pop right out with zero sticking and clean-up is a breeze. Just be sure to let the pan cool between batches if baking multiples.

Clean-Up Hack: Soak your muffin tin right after baking—those little sticky bits wash away easily with a quick soak and a scrubby sponge. Budget-friendly tools are totally fine here—no need for fancy gadgets!

How to Make Brie Cherry Pastry Cups

1. Preheat & Prep:
   • Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin with butter or nonstick spray.
   • Tip: If your puff pastry is still a bit frozen, let it sit at room temp for about 10 minutes until pliable but still cold.
2. Roll & Cut the Puff Pastry:
   • On a lightly floured surface, roll out 1 sheet of puff pastry to about 10×10 inches (25×25 cm).
   • With a sharp knife or pizza cutter, cut the pastry into 24 equal squares (roughly 2×2 inches/5×5 cm each).
   • If the pastry gets sticky, pop it in the fridge for a few minutes to firm up.
3. Assemble the Cups:
   • Gently press each pastry square into the prepared mini muffin cups, making sure they fit snugly with the corners sticking up a bit.
   • Place a cube of brie (about 1/2 inch or 1.25 cm) into each pastry cup.
   • Spoon about 1/2 teaspoon (2g) of cherry preserves over the top of each brie cube.
   • Sprinkle with a pinch of chopped nuts (if using).
4. Egg Wash & Bake:
   • Brush the exposed pastry corners lightly with beaten egg for a golden finish.
   • Bake in the preheated oven on the middle rack for 12–15 minutes, or until pastry is puffed and golden brown.
   • Tip: Watch closely after 12 minutes—every oven is a little different.
5. Cool & Serve:
   • Let the cups cool in the pan for 5 minutes (the filling is like hot lava at first—trust me, I’ve burned my tongue!).
   • Use a small spoon or butter knife to gently lift them out.
   • Serve warm or at room temperature.

Troubleshooting Tips:

• If your pastry is too soft, chill it for a few minutes before filling.
• If the cups are hard to remove, run a butter knife around the edges—they should pop right out.
• For extra-crispy bottoms, sprinkle a bit of flour in each muffin cup before adding the pastry.

Efficiency Tip: Assemble the cups on a baking sheet, then transfer them to the muffin tin—it’s less messy and quicker for big batches. If making ahead, assemble and refrigerate (unbaked) for up to 4 hours, then bake fresh.

Pro Tips & Techniques for Brie Cherry Pastry Cups

• Keep Pastry Cold: The colder the puff pastry, the flakier the results. If things get sticky, chill your cut squares on a tray in the fridge for 5 minutes before forming the cups.
• Don’t Overfill: It’s tempting to add extra brie or jam, but resist! Too much filling and you’ll end up with a sticky mess on your muffin tin (learned that the hard way).
• Use High-Quality Jam: The flavor really shines here. Cheap jelly can turn watery and bland. If using homemade preserves, even better!
• Work in Batches: If you only have one muffin tin, prep the second batch while the first bakes. The pastry stays cold and you work efficiently.
• Egg Wash Edges Only: Don’t brush the jam or cheese, as it can make the pastry soggy—stick to the corners for that golden color.
• Rotate the Pan: For even coloring, spin the pan halfway through baking. Every oven has hot spots (mine included!).
• Let Them Cool: As tempting as it is, let them sit for 5 minutes before removing. The cheese sets up just enough, and you won’t burn your mouth.
• Mini Spatula Magic: A mini offset spatula or butter knife slides right under each cup for easy removal.

Common Mistakes: I once forgot to grease my pan—don’t do that unless you want to chisel pastry out piece by piece! Don’t skip the egg wash—otherwise, you miss out on that bakery-style golden finish.

And above all? Have fun! If things get a little messy, they still taste amazing. Practice makes perfect, and honestly, even the “ugly” ones disappear first at my house.

Variations & Adaptations

• Gluten-Free: Use a gluten-free puff pastry (Schar or Jus-Rol are excellent) and check your jam for any additives. The cups may not puff quite as much but are still delicious!
• Seasonal Swaps: Try raspberry, fig, or apricot preserves instead of cherry for a new flavor twist. In fall, a dollop of cranberry sauce is festive and tart.
• Nut-Free: Skip the nuts or sprinkle a pinch of flaky sea salt or toasted seeds for crunch.
• Herby Version: Add a sprinkle of fresh thyme or rosemary on top before baking for an aromatic twist.
• Different Cheese: Swap brie for camembert or even a creamy goat cheese for a tangier bite.
• Vegan: Use a dairy-free puff pastry (many are accidentally vegan) and a vegan brie (like Miyoko’s or Violife). Use a vegan egg wash (a little plant milk or melted coconut oil).

My favorite personal twist? I like to add a tiny bit of orange zest to the cherry preserves before spooning it onto the brie—just a pinch, but it brightens the whole bite and makes it feel a little fancy. Don’t be afraid to mix and match jams or cheeses based on what’s in your fridge. The method stays the same, but the flavors are endless!

Serving & Storage Suggestions

These Brie Cherry Pastry Cups are best served slightly warm, when the brie is still soft and gooey. Arrange them on a pretty platter or wooden board, and scatter a few fresh cherries or herbs around for a Pinterest-worthy presentation.

• Serving: Serve at room temperature or warm from the oven. They’re lovely on their own or as part of a bigger cheese and charcuterie spread. Pair with sparkling wine, light reds, or a festive punch for the perfect party bite.
• Make-Ahead: Assemble up to 4 hours in advance and refrigerate. Bake just before serving for the best texture.
• Storage: Leftovers (if you have any!) keep in an airtight container in the fridge for up to 3 days. The pastry softens a bit, but a quick reheat brings them right back to life.
• Reheating: Pop in a 350°F (180°C) oven for 5–8 minutes to re-crisp the pastry and warm the cheese. Avoid microwaving—they get a little soggy.
• Freezer-Friendly: Freeze unbaked, assembled cups on a tray, then transfer to a bag once solid. Bake from frozen, adding 2–3 extra minutes to the baking time.

The flavors mellow and blend as they sit, so they’re just as tasty a day later. Perfect for prepping ahead for parties or gifting a batch to friends (I’ve even tucked them into holiday cookie tins for a savory surprise!).

Nutritional Information & Benefits

Each Brie Cherry Pastry Cup (with nuts) is about 90 calories, with 6g fat, 7g carbs, and 2g protein. They’re a lovely, portion-controlled treat—just enough to satisfy a craving without overdoing it.

Key Ingredients: Brie provides calcium and a dose of protein, while cherry preserves offer a little antioxidant boost. If you skip the nuts, they’re nut-free; use gluten-free puff pastry for those with gluten sensitivities. These cups are vegetarian (just check your pastry brand if you’re strict).

If you’re mindful of sugar, use a lower-sugar preserve or homemade fruit spread. For those watching carbs, swap in almond flour-based pastry dough or use less jam. As always, check labels if you’re dealing with allergies—especially for nuts, dairy, or gluten.

Personally, I love that these feel special and indulgent, but you can easily control what goes in them. A little treat, balanced with real ingredients and made at home—that’s my kind of appetizer!

Conclusion

There’s just something about Brie Cherry Pastry Cups that makes any gathering feel extra special. They’re easy, quick, and look straight out of a fancy bakery (without the fuss). Whether you’re hosting a party, bringing a dish to a potluck, or just want a cozy appetizer for movie night, these little cups always fit the bill.

I love how customizable they are, and honestly, they never last long at my house. Try them with different jams, cheeses, or toppings to make them your own. Don’t be afraid to get creative—cooking should be fun, not stressful!

If you give these a try, I’d love to hear what you think. Leave a comment with your favorite variation, share your photos, or let me know how they went over at your last get-together. Happy baking, and here’s to more delicious moments around the table!

Frequently Asked Questions

Can I use a regular muffin tin instead of a mini muffin tin?

Yes, you can! Just cut the pastry into larger squares and add a bigger cube of brie. Bake a few minutes longer, and keep an eye on them so they don’t over-brown.

Is there a way to make these Brie Cherry Pastry Cups ahead of time?

Absolutely. Assemble the cups up to 4 hours in advance and refrigerate. Bake right before serving for the flakiest pastry. You can also freeze them unbaked and bake straight from frozen.

Can I use other types of cheese instead of brie?

Definitely. Camembert, goat cheese, or even a mild blue cheese work well. Just make sure it’s a cheese that melts nicely for the best texture.

What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (180°C) oven for a few minutes to refresh the pastry and warm the filling.

Are these Brie Cherry Pastry Cups vegetarian?

Yes, as long as your puff pastry doesn’t include animal fats (most commercial brands are vegetarian, but check the label if you’re unsure).

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