Thaw out the frozen phyllo dough the night before by placing it in the refrigerator. The next day take it out of the refrigerator and place it on the counter when you are ready to make these brie bites. Or, let it sit for 3-4 hours at room temperature the day of making them. Keep in mind that phyllo dough can dry out quickly so to prevent the sheets from drying out, you can wrap the plastic-covered unopened phyllo dough in a slightly damp towel while resting at room temperature.

Once ready to use, remove the phyllo sheets as needed. Cover the remaining with a slightly damp towel. Quickly roll the leftover phyllo sheets back up and store them in plastic wrap in the refrigerator for up to one week or refreeze them for up to 2 months.

Cut a slice of brie so that you have 3.5 ounces. Then, cut that slice into 12 even and small cube-sized pieces.

Lightly spray the top of every phyllo sheet or two with olive oil. Also, make sure to spray the final top sheet. Take the 6 stacked sheets of phyllo dough and cut them into 12 even pieces. Then, lightly spray the muffin pan with olive oil. Take each stack of 6 pieces and place them in the muffin pan. After that, place one cube of brie in each phyllo shell.

To make sweet brie bites, we love adding a dollop of honey, hot honey, pepper jelly, fig jam/spread, or quince jam/spread. All of these work well and we love giving you options!

To make savory brie bites, we used our roasted tomato recipe to make mini roasted tomatoes. We cut 6 baby red tomatoes in half and roasted them in the oven. Then, we added one roasted tomato to each brie bite before baking. Also, you could add regular tomatoes to your brie bites and sprinkle them with some garlic, salt, pepper, Italian herbs, and even a little bit of prosciutto. We love dusting them with fresh basil when they come out of the oven.