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Cranberry Brie Bites

Cranberry brie bites with puff pastry cups filled with melted brie and whole-berry cranberry sauce, then baked until golden and puffed. Finished with honey drizzle and pecan crumble for sweet-savory crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry thawed
brie
  • 8 oz brie cut into 24 small cubes
whole berry cranberry sauce
  • 0.5 cup whole berry cranberry sauce
pecans
  • 0.25 cup pecans finely chopped
honey
  • 1 tbsp honey
fresh rosemary sprigs
  • fresh rosemary sprigs for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat the oven to 375F and grease a 24-cup mini muffin tin. Set out thawed puff pastry and have the brie cubes ready.
  2. Roll the puff pastry lightly and cut into 24 squares, then press each square into a muffin cup. Press firmly so the pastry cups hold their shape.
  3. Place one cube of brie in each pastry cup, then top with about 1 teaspoon cranberry sauce. Make sure the brie is centered so it melts evenly.
  4. Sprinkle the finely chopped pecans over each bite. Add them lightly so they toast without weighing down the tops.
Bake and finish
  1. Bake at 375F for 13-15 minutes until the pastry is puffed and golden and the brie is melted. Look for a deep golden color and bubbling melted cheese.
  2. Cool in the tin for 5 minutes, then drizzle each bite with honey. The honey should lightly sink into the melted brie.
  3. Garnish with fresh rosemary sprigs before serving. Add a tiny sprig to each cup for a fresh herbal finish.

Notes

Pro tip: keep the brie cubes cold until assembly so the pastry stays flaky and the cheese melts evenly. Store leftovers covered in the refrigerator for up to 2 days; reheat at 300F for 6-8 minutes to re-crisp the pastry. Freeze baked bites for up to 1 month, thaw overnight in the fridge, then reheat. For a lighter option, use reduced-fat brie and keep the honey drizzle to a thin layer.