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Golden cranberry brie bites with puff pastry and rosemary on a plate.

Cranberry Brie Bites

Flaky puff pastry cups filled with creamy Brie and bright cranberry sauce. An easy, festive appetizer that bakes in about 15 minutes.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 bites
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry from a 17.3 oz package, thawed but still cold
  • 8 oz Brie cheese rind on, cut into 24 small cubes
  • 3/4 cups whole-berry cranberry sauce
  • 1 tsp fresh rosemary finely chopped, plus more for garnish (optional)
  • 1/3 cups pecans finely chopped (optional)
  • 1 tsp orange zest optional, for finishing
  • 1 tbsp honey optional, for drizzling
  • 1 egg beaten with 1 tablespoon water for egg wash (optional)
  • nonstick cooking spray for the pan

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly spray a 24-cup mini muffin pan with nonstick spray.
  2. On a lightly floured surface, unfold the puff pastry and roll it gently to a 10 x 10-inch square to smooth the seams. Cut into 24 equal squares (about 2 x 2 inches).
  3. Press each pastry square into a muffin cup, letting the corners point upward to form little petals. Prick the bottoms once with a fork to help prevent puffing in the center.
  4. Place one cube of Brie into each pastry cup. Spoon about 1 teaspoon cranberry sauce over the cheese. Sprinkle a tiny pinch of chopped rosemary and a few chopped pecans over the top if using.
  5. If you like extra shine, lightly brush the exposed pastry corners with egg wash. Transfer the pan to the freezer for 8 to 10 minutes to re-chill the pastry.
  6. Bake for 12 to 15 minutes, until the pastry is puffed and deep golden at the edges and the Brie is melted and bubbling.
  7. Cool in the pan for 5 minutes, then use a small offset spatula or butter knife to lift the bites onto a serving plate.
  8. Finish with a light drizzle of honey and a sprinkle of orange zest and extra rosemary, if desired. Serve warm.

Notes

Keep puff pastry cold. If it softens, pop the cut squares in the fridge for 10 minutes before pressing into the pan.
Cut the Brie into small, even cubes so each cup melts at the same rate and doesn’t overflow.
Whole-berry cranberry sauce works best for texture; if using jellied, scoop small amounts so it doesn’t slide.
To make ahead, bake and cool completely, then reheat at 350°F (175°C) for 6 to 8 minutes before serving.