Air Fryer Recipe
Baked Brie and Fig Jam Phyllo Cups
A delicious and easy-to-make baked brie and fig jam phyllo cups recipe, perfect for air frying.
Ingredients
- 12 pre-made phyllo cups
- 150g brie cheese, cut into small cubes
- 6 tablespoons fig jam
- 2 tablespoons chopped walnuts (optional)
- Fresh thyme sprigs for garnish
Method
- Take out the phyllo cups from the freezer and let them thaw for about 10 minutes.
- Place a cube of brie in each cup.
- Add half a tablespoon of fig jam over the brie in each cup.
- If using walnuts, sprinkle a small amount over each cup.
- Set your air fryer to 180°C and let it preheat for about 3 minutes.
- Carefully place the filled phyllo cups into the air fryer basket.
- Cook them at 180°C for about 5-7 minutes, or until the cheese is melted and bubbly, and the phyllo is golden brown.
- Remove from air fryer and garnish with fresh thyme sprigs.
- Serve warm.
Why this works in an air fryer
The air fryer’s fast convection dries and browns the thin phyllo edges before the brie fully liquefies. Brie’s high fat content melts quickly, while the sugary fig jam warms and loosens, helping it settle into the cup without needing a long bake that would toughen or scorch the pastry.
Equipment notes
Assumes a 4-6 litre basket holding 12 cups in one loose layer with space between them; in a single-drawer model cook on the centre of the basket and check from 5 minutes, while dual-zone drawers usually need 1-2 extra minutes if the batch is split because each smaller drawer has less thermal mass and airflow.
Common pitfalls
- Jam bubbling over and glueing the cups to the basket? The cups are overfilled or the jam is very loose; keep to 1/2 tablespoon per cup and place them on a perforated parchment liner for easier removal.
- Phyllo edges dark but brie still firm in the centre? The cheese cubes are too large or too cold; cut smaller 1-1.5cm pieces and let the filled cups stand for 5 minutes before air frying.
- Soggy, pale bases after 7 minutes? The cups were not thawed enough or were touching each other; thaw until the shells feel dry and separate them so hot air can reach the sides.
- Walnuts tasting bitter or blackened? They are catching in the direct airflow; add them for the final 2 minutes or press them lightly into the jam so they are partly protected.
Variations & substitutions
- Use cranberry sauce instead of fig jam for a sharper, more acidic filling; it is usually looser, so use slightly less to prevent overflow.
- Swap brie for camembert for a stronger, earthier flavour; it melts similarly but can run faster, so check at 5 minutes.
- Use goat’s cheese for a tangier cup that holds its shape more; it will soften rather than bubble, so judge doneness by the pastry colour.
- Replace walnuts with pecans or pistachios; pecans toast quickly and may need adding late, while pistachios are best added after cooking to keep their colour.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 2 days, then reheat in the air fryer at 160°C for 3-4 minutes until the pastry re-crisps and the cheese is warm.
Nutrition
Calories: 80
