Cheesy Cranberry Brie Bites
Golden puff pastry filled with creamy brie, tart cranberry sauce, and crunchy pecans makes these Cranberry Brie Bites a holiday-worthy appetizer. They’re easy to assemble, bake quickly, and can be made ahead or frozen for later. Perfect for parties, potlucks, or cozy nights in.
Equipment
- 1 mini muffin pan (24-cup)
- Rolling Pin
- Knife and cutting board
- Parchment Paper
- Measuring Spoons
Ingredients
- 1 8-ounce round Brie cheese
- 1 sheet puff pastry thawed in refrigerator
- 2 tablespoons flour for dusting surface
- ¾ cup cranberry sauce
- ½ cup pecans finely chopped
- 1 –2 sprigs fresh rosemary for garnish
- Sea salt to taste
Instructions
- Prepare the Brie Cheese: Begin by trimming away the outer rind from the round of brie. While the rind is edible, removing it ensures the cheese melts smoothly inside the pastry without leaving behind tough edges. Place the trimmed brie on a parchment-lined plate and set it in the freezer for about 20 minutes. Chilling firms the cheese, making it much easier to slice into neat cubes later without becoming sticky or misshapen.
- Preheat and Prepare Pan: Set your oven to preheat at 375°F (190°C) so it’s ready when you’re done assembling. Meanwhile, generously grease a 24-cup mini muffin pan with nonstick spray or a light brush of melted butter. This is very important because brie has a tendency to stick as it melts, and a well-greased pan will help the bites release cleanly once baked.
- Roll and Cut the Puff Pastry: Lightly flour your work surface and rolling pin to prevent sticking. Place the thawed puff pastry sheet on the surface and roll it into a rectangle measuring about 10 x 14 inches. This even thickness ensures consistent baking. Using a sharp knife or pastry cutter, cut the rectangle into 24 equal squares by first slicing lengthwise into four strips, then crosswise into six strips. Each square will serve as the base and shell for one brie bite.
- Shape Pastry in Muffin Pan: Gently lift each puff pastry square and press it into the prepared muffin cups. The corners can stick up slightly above the pan, creating a pretty, flower-like shape once baked. Use a fork to prick the bottom of each pastry cup to prevent air pockets from puffing excessively while baking. This step helps the filling sit neatly inside without overflowing.
- Cut the Brie Cheese: Remove the chilled brie from the freezer. Using a sharp knife, cut it into 24 small cubes, each about ¾-inch in size. If some pieces vary slightly in shape, don’t worry—brie melts evenly and will fill the pastry beautifully once baked.
- Assemble the Layers: Now comes the fun part: filling the pastry cups. Start by spooning about 1 teaspoon of cranberry sauce into the bottom of each pastry-lined cup. Next, place one cube of brie directly on top of the sauce, pressing gently to nestle it in place. Finally, sprinkle about 1 teaspoon of finely chopped pecans over each piece of brie. The pecans add crunch and a nutty flavor that balances the richness of the cheese and the sweetness of the cranberry. For extra flavor, you may also add a tiny pinch of sea salt on top.
- Bake the Bites: Place the filled muffin pan in the preheated oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown around the edges. The brie should be fully melted and slightly bubbling, and the cranberry sauce will look glossy. Avoid overbaking, as this may cause the filling to spill over the pastry edges.
- Cool and Remove from Pan: Once baked, allow the bites to cool in the pan for about 5 minutes. They will firm up slightly as they rest, making them easier to handle. Carefully run a small offset spatula or butter knife around the edges to loosen them, then gently lift each one out. Serving them while warm will showcase the gooey brie at its best, but they’re also delicious at room temperature.
- Garnish and Serve: For a festive finishing touch, tuck a tiny sprig of fresh rosemary into each bite. The herbal aroma pairs beautifully with cranberry and brie while adding a holiday-ready presentation. Arrange the bites on a platter and serve immediately, or keep warm until guests arrive.
Notes
- Always chill the brie before cutting to prevent it from sticking or losing shape.
- Use a lightly floured surface to roll the puff pastry so it doesn’t tear.
- Greasing the muffin pan generously ensures easy removal after baking.
- Pricking the bottom of each pastry cup helps the bites bake evenly without excess puffing.
- For extra crunch, lightly toast the pecans before topping.
- These bites can be prepared ahead and frozen for convenient entertaining.
