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Cranberry Brie Bites

Cranberry brie bites are baked in a mini muffin tin using puff pastry cups for crisp, golden edges. Each bite melts brie, then gets a glossy spoonful of cranberry sauce and a honey drizzle topped with pecans and rosemary.
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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
  • 1 sheet puff pastry, thawed Thaw before cutting so it presses easily into the tin.
Brie cheese
  • 8 oz brie, cut into 24 small cubes
Whole berry cranberry sauce
  • 0.5 cup whole berry cranberry sauce Spoon 1 teaspoon over each brie-filled cup.
Pecans
  • 0.25 cup pecans, finely chopped
Honey
  • 1 tbsp honey Drizzle after cooling to keep toppings intact.
Fresh rosemary sprigs
  • 1 Fresh rosemary sprigs for garnish Use tiny sprigs for a bright finish.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375F and grease a 24-cup mini muffin tin with a light coating so the pastry releases cleanly after baking.
  2. Roll the puff pastry lightly and cut it into 24 squares, then press one square into each muffin cup to form a cup.
  3. Place a cube of brie in each pastry cup so it sits centered and melts evenly.
  4. Top each cup with 1 teaspoon cranberry sauce so a glossy layer forms as it heats.
  5. Sprinkle chopped pecans over each bite to create a crunchy topping that toasts in the oven.
Bake, cool, and finish
  1. Bake for 13-15 minutes at 375F until the pastry is puffed and golden and the brie is fully melted.
  2. Cool the bites in the tin for 5 minutes, then drizzle with honey while warm so it lightly adheres to the pastry.
  3. Garnish with fresh rosemary sprigs right before serving for a fresh herbal cue on top.

Notes

For the neatest cups, press the pastry firmly up the sides of each muffin well so it holds its shape while baking. Store leftovers in the refrigerator for up to 3 days and reheat at 350F until warmed through; freezing is not recommended because the pastry loses its crispness after thawing. For a lighter option, use reduced-fat brie and slightly reduce the honey drizzle.