Recipe: Cranberry Boursin Phyllo Cups with Apple & Pomegranate
The air’s crisp, the leaves are turning, and everything feels a little cozier in the kitchen right now. Fall has a way of slowing us down just enough to really enjoy the process — pulling friends and family close with good food, warm conversation, and savoring core memories in the making.
With Thanksgiving on the horizon, it’s the perfect moment to start thinking about thoughtful little bites to welcome your guests. This one checks all the boxes — elegant, seasonal, and surprisingly simple:
Toasted phyllo cups filled with cranberry Boursin, tiny Fuji apple cubes + pomegranate.
Bright, creamy, crisp, and the kind of festive appetizer that looks like you tried much harder than you did. My favorite kind of kitchen magic.
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Ingredients
• Phyllo cups
• Cranberry Boursin
• Fuji apple, finely diced
• Pomegranate arils
• Honey or flaky sea salt (optional but highly recommended)
Instructions
1. Lightly toast the phyllo cups in the oven until crisp.
2. Add a dollop of cranberry Boursin to each cup.
3. Top with finely diced apple and a few pomegranate arils.
4. Finish with a drizzle of honey or a pinch of flaky sea salt.
5. Serve immediately and enjoy.
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Chef Notes 👨🏻🍳✨
✨ Toast phyllo cups first — texture matters
🍎 Dice apples very small for balance in every bite
💧 Honey or flaky salt at the end = flavor boost
👌 Less filling makes for a cleaner, more refined bite
Simple. Seasonal. And a beautiful way to start any fall gathering.
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