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Cranberry Brie Bites

Cranberry brie bites with golden puff pastry cups, melted brie, and glossy cranberry sauce. Baked until puffed and golden, then finished with honey and rosemary for a sweet-savory bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry cups
  • 1 puff pastry, thawed Thaw according to package directions.
  • 8 oz brie Cut into 24 small cubes.
Cranberry topping
  • 0.5 cup whole berry cranberry sauce Use 1 teaspoon per pastry cup.
  • 0.25 cup pecans, finely chopped Sprinkle over each bite.
  • 1 tbsp honey Drizzle after cooling in the tin.
  • 1 fresh rosemary sprigs for garnish Add tiny sprigs right before serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare and fill
  1. Preheat oven to 375F, then grease a 24-cup mini muffin tin with a light coating so the bites release easily.
  2. Roll the puff pastry lightly and cut into 24 squares, then press each square into a muffin cup to form a cup shape.
  3. Place a cube of brie in each pastry cup, leaving the top slightly exposed so it melts evenly.
  4. Top each cup with 1 teaspoon cranberry sauce for a glossy ruby layer over the brie.
  5. Sprinkle chopped pecans over each bite so they toast and stay crunchy during baking.
Bake and finish
  1. Bake 13-15 minutes at 375F until the pastry is puffed and golden and the brie is fully melted.
  2. Cool 5 minutes in the tin, then drizzle each bite with honey and garnish with fresh rosemary sprigs.

Notes

Pro tip: press the pastry squares firmly into the tin for crisp edges and even filling. Store covered in the refrigerator up to 2 days; rewarm in a 350F oven for 3-5 minutes to re-melt the brie. Freezing is not recommended because puff pastry softens after thawing. For a lighter option, use reduced-fat brie if you want less saturated fat while keeping the same melt-and-bite texture.