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Cranberry Brie Bites

Cranberry brie bites with melty brie in golden puff pastry cups, layered with whole-berry cranberry sauce and toasted pecans. Baked until puffed and golden, then finished with a honey drizzle and rosemary for an elegant bite-size appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry Thawed
Brie cheese
  • 8 oz brie Cut into 24 small cubes
Cranberry sauce
  • 0.5 cup whole berry cranberry sauce Use as a spoonable topping for each cup
Pecans
  • 0.25 cup pecans Finely chopped
Honey
  • 1 tbsp honey For drizzling after baking
Fresh rosemary sprigs
  • 1 garnish fresh rosemary sprigs For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 24-cup mini muffin tin.
  2. Roll the puff pastry lightly and cut into 24 squares, then press each square into a muffin cup.
  3. Place a cube of brie in each cup and top each with 1 teaspoon whole berry cranberry sauce.
  4. Sprinkle the chopped pecans over each bite.
  5. Bake for 13-15 minutes, until the pastry is puffed and golden and the brie is melted, with bubbling cheese visible at the edges.
Finish
  1. Cool for 5 minutes in the tin, until the bites are set enough to lift without deflating.
  2. Drizzle with honey and garnish with fresh rosemary sprigs for a fresh green pop.

Notes

Pro tip: keep the brie cubes small so they melt quickly and evenly in the pastry. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 325F oven for 4-6 minutes to re-crisp the pastry. Freezing is not recommended because the puff pastry texture softens after thawing. Dietary swap: use a brie-style lactose-free cheese (or a lactose-free brie) to keep the same melty center.