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Cranberry Brie Bites

Cranberry brie bites are quick puff pastry cups filled with melted brie and glossy whole-berry cranberry sauce. Bake at 375°F until the pastry is puffed and golden, then finish with honey and rosemary for an elegant, melty bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry cups
  • 1 puff pastry 1 sheet, thawed
  • brie 8 ounces, cut into 24 small cubes
  • 0.5 cup whole berry cranberry sauce Use about 1 tsp per bite
  • 0.25 cup pecans Finely chopped
  • 1 tbsp honey For drizzle
  • fresh rosemary sprigs for garnish To finish, optional but recommended

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat oven to 375F, then grease a 24-cup mini muffin tin. Use a light, even coating so the pastry cups release cleanly.
  2. Roll the puff pastry lightly and cut into 24 squares, then press each square into a muffin cup. Ensure the pastry reaches the edges of each cup for sturdy walls.
  3. Place one cube of brie into each cup, pressing it slightly into the pastry base. Keep the brie portions evenly sized so they melt at the same rate.
  4. Top each brie cube with 1 teaspoon whole berry cranberry sauce. Leave a small edge of pastry visible so the cups puff up properly.
  5. Sprinkle the finely chopped pecans over each bite. Aim for even coverage so every piece gets a little crunch.
Bake and finish
  1. Bake 13-15 minutes at 375F until the pastry is puffed and golden and the brie is melted. Look for browned, blistered edges and a glossy, soft center.
  2. Cool in the tin for 5 minutes. This helps the cups set slightly so they hold their shape when lifted.
  3. Drizzle with honey and garnish with fresh rosemary sprigs. Serve warm for the meltiest texture.

Notes

For the cleanest release, let the cups cool the full 5 minutes in the tin before lifting. Store leftovers in the refrigerator up to 2 days; rewarm at 300F for 5-7 minutes to re-melt the brie. Freezing isn’t recommended because puff pastry can soften after thawing. Dietary swap: substitute brie with a dairy-free brie-style wheel if you want a dairy-free version (choose one that melts well).