Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. The phyllo cups can get a little sticky from the melted cheese and jam, so this step helps a lot.

Slice the brie into small, bite-sized cubes (about ½ inch or so). You don’t need to remove the rind unless you want to; it softens in the oven and adds a bit of texture.

Arrange the phyllo cups on the baking sheet. No need to thaw them if they’re frozen - they’ll crisp up nicely in the oven as-is.

Place one cube of brie into each phyllo cup. Then, using a small spoon, add a dollop of apricot jam on top of the cheese. Don’t overfill - just a little jam goes a long way once it melts.

Transfer the baking sheet to the oven and bake for about 10 minutes, or until the brie is melted and the edges of the phyllo cups are golden and crisp.

Let them cool for a minute or two (the filling will be hot), then serve warm. These are best enjoyed fresh from the oven, while the cheese is gooey and the phyllo is still perfectly crisp.