These are the little bites that disappear first at every Christmas party. Squares of puff pastry are pressed into a mini muffin tin, filled with a cube of brie and a spoon of cranberry sauce, and baked until puffed and golden. A pecan half and a tiny sprig of rosemary on top make them look like they came from a caterer.
Why You’ll Love It
- Four ingredients.
- 25 minutes start to finish.
- Uses leftover cranberry sauce.
What You Need
- 1 sheet frozen puff pastry (thawed)
- 8 oz brie cheese (cut into 24 cubes)
- 3/4 cup whole berry cranberry sauce
- 24 pecan halves
- fresh rosemary (small sprigs, optional)
How to Make Cranberry Brie Bites
- Heat the oven to 375°F and grease a 24-cup mini muffin tin.
- Roll the puff pastry into a 12-inch square and cut it into 24 squares.
- Press each square into a muffin cup so the corners stick up.
- Put a cube of brie in each cup and top with a teaspoon of cranberry sauce and a pecan half.
- Bake 15 to 18 minutes, until the pastry is golden and puffed.
- Cool 5 minutes, add a tiny rosemary sprig to each and serve warm.
Tips
- Leave the rind on the brie; it melts fine.
- Thaw the pastry in the fridge so it stays cold and flaky.
- Fig jam or apricot preserves work instead of cranberry.
Serving and Storing
Serve warm. Assemble up to 4 hours ahead and bake just before guests arrive. Leftovers reheat 5 minutes at 350°F.
Frequently Asked Questions
Can I use crescent dough?
Yes, press crescent dough squares into the cups the same way.
Can I make them ahead?
Assemble, cover and refrigerate up to 4 hours, then bake.
Can I use canned jellied cranberry?
Whole berry sauce looks and tastes better, but jellied works.
Cranberry Brie Bites
Little puff pastry cups filled with melted brie and cranberry sauce, topped with a pecan. A 25-minute holiday appetizer.
Ingredients
- 1 sheet frozen puff pastry thawed
- 8 oz brie cheese cut into 24 cubes
- 3/4 cup whole berry cranberry sauce
- 24 pecan halves
- fresh rosemary small sprigs, optional
Instructions
- Heat the oven to 375°F and grease a 24-cup mini muffin tin.
- Roll the puff pastry into a 12-inch square and cut it into 24 squares.
- Press each square into a muffin cup so the corners stick up.
- Put a cube of brie in each cup and top with a teaspoon of cranberry sauce and a pecan half.
- Bake 15 to 18 minutes, until the pastry is golden and puffed.
- Cool 5 minutes, add a tiny rosemary sprig to each and serve warm.
