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Close-up of a cranberry Brie bite showing flaky pastry and melted cheese

Cranberry Brie Bites

I bake flaky puff pastry cups with creamy Brie, tart cranberry sauce, pecans, and rosemary for an easy party appetizer.
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Prep Time 20 minutes
Cook Time 18 minutes
Rest Time 2 minutes
Total Time 40 minutes
Servings: 24 6
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry about 8½ ounces / 245 g, thawed but still cold
  • 8 ounces Brie 225 g, cut into 24 small pieces
  • ½ cup whole-berry cranberry sauce about 140 g
  • ¼ cup chopped pecans about 30 g
  • 1 teaspoon finely chopped fresh rosemary
  • 1 large egg
  • 1 tablespoon water 15 ml
For serving
  • 1 tablespoon honey 15 ml, optional
  • A little extra chopped rosemary optional

Method
 

  1. Heat the oven to 400°F. Lightly grease a 24-cup mini muffin pan.
  2. Cut the puff pastry into 24 squares, about 2½ inches each. Press one square into each muffin cup.
  3. Whisk the egg with the water. Lightly brush the exposed pastry edges with egg wash and prick each pastry base once or twice with a fork.
  4. Bake the pastry cups for 8 minutes. If the centers puff up, gently press them down with the back of a small spoon.
  5. Add one piece of Brie to each cup. Top with about ½ teaspoon cranberry sauce, then sprinkle with pecans and rosemary.
  6. Bake for another 8 to 10 minutes, until the pastry is golden and the Brie has softened.
  7. Let the bites rest in the pan for 5 minutes. Lift them out carefully and drizzle with honey or add extra rosemary, if desired. Serve warm.

Notes

I keep the puff pastry cold while assembling the bites. If the cranberry sauce is loose, I use a little less in each cup. Nutrition is an estimate and includes two bites per serving, but not optional honey.
I pre-bake the pastry cups before adding the filling so the bottoms stay crisp.