Baked Cranberry Brie Bites
Flaky puff pastry filled with creamy brie cheese and tangy cranberry sauce, baked until golden and melty. These cranberry brie bites are the ultimate holiday appetizer—easy to prepare, festive, and guaranteed crowd-pleasers.
Equipment
- 1 mini muffin tin
- 1 sharp knife
- 1 cutting board
- 1 small spoon
- 1 baking sheet (optional, for cooling)
Ingredients
- 1 sheet puff pastry thawed
- 4 oz brie cheese cut into cubes
- ½ cup cranberry sauce homemade or store-bought
- 2 tbsp candied pecans chopped (optional)
- 4 fresh rosemary sprigs for garnish (optional)
- Nonstick cooking spray for greasing
Instructions
- Prepare the baking tin: Preheat your oven to 375°F (190°C) so it reaches the proper temperature before you begin baking. Lightly spray a mini muffin tin with nonstick cooking spray to prevent the pastry from sticking and make removal easier. A well-greased tin ensures the puff pastry rises evenly and the finished bites maintain their shape.
- Chill the brie for slicing: Place the wheel of brie in the freezer for 10–15 minutes. This brief chill firms up the soft cheese, making it easier to cut into neat, uniform cubes without losing its shape. The rind is edible, so you may leave it on or trim slightly based on preference.
- Cut and portion the pastry: Unroll the thawed puff pastry sheet on a lightly floured surface or clean board. Using a sharp knife or pizza cutter, divide it into 16 equal squares (4 rows by 4 rows). Cover any unused portion with a clean towel to prevent it from drying out as you work.
- Shape the pastry cups: Gently press each puff pastry square into the wells of the prepared mini muffin tin. Push the corners slightly up along the sides to create a pocket for the filling. Avoid stretching the dough too thin, as this may tear it and prevent proper puffing.
- Cube the brie cheese: Remove the brie from the freezer and cut it into 16 even cubes. This ensures each bite has a consistent amount of cheese that melts evenly during baking. The cube should fit comfortably within the pastry pocket without overflowing.
- Add the cheese and cranberry sauce: Place one brie cube in the center of each pastry cup. Spoon a small amount (about ½ to 1 teaspoon) of cranberry sauce over the top. Be careful not to overfill, as the pastry will puff up and could spill the filling if it’s too full.
- Bake until golden: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the puff pastry is golden brown and the brie is soft and gooey. Begin checking around the 10-minute mark, as ovens vary. The cranberry should become slightly glossy as it heats.
- Cool and loosen the bites: After baking, allow the bites to rest for 3–5 minutes. This brief cooling helps them hold their shape. Use a small, sharp knife or spatula to gently run around the edges of each bite, then carefully lift them from the tin.
- Garnish for presentation: Optionally, sprinkle chopped candied pecans over the bites and place a small sprig of fresh rosemary on each. This adds texture, flavor, and visual appeal, making them perfect for festive occasions or entertaining.
- Serve warm immediately: These bites are best enjoyed while warm, when the brie is melty and the pastry is crisp. Arrange them on a serving platter and present immediately to ensure the perfect appetizer experience.
Notes
- Puff pastry should be fully thawed but still cold for easier handling and proper puffing during baking.
- Briefly chilling the brie before cutting prevents messy, uneven cubes and ensures each bite has the perfect amount of cheese.
- Avoid overfilling with cranberry sauce; a small amount melts into the brie beautifully without overflowing.
- Mini muffin tins work best for uniform bites, but you can use a regular muffin tin if you adjust the filling amount.
- For added texture and flavor, consider topping with chopped candied nuts, fresh rosemary, or a light drizzle of honey.
