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Cranberry Brie Bites

Cranberry Brie Bites with flaky puff pastry cups filled with melted brie and glossy whole-berry cranberry sauce, then baked until golden. Topped with chopped pecans and fresh rosemary for a sweet-savory bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry cups
  • 1 sheet puff pastry Thawed before using.
  • 8 oz brie Cut into 24 small cubes.
Cranberry and toppings
  • 0.5 cup whole berry cranberry sauce
  • 0.25 cup pecans Finely chopped.
  • 1 tbsp honey
  • 1 fresh rosemary sprigs for garnish Use for topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and fill
  1. Preheat oven to 375F and grease a 24-cup mini muffin tin for easy release.
  2. Roll the puff pastry lightly and cut into 24 squares, then press each square into a muffin cup with the pastry edges flush to the sides.
  3. Place a cube of brie in each cup, then top each with 1 teaspoon whole berry cranberry sauce.
  4. Sprinkle chopped pecans over each bite so the tops have a crunchy layer before baking.
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 for 5 minutes in the tin, letting the filling set slightly, then drizzle each with honey for a glossy finish.
  3. Garnish with fresh rosemary sprigs and serve while warm for the best texture contrast.

Notes

For neat, bite-size cups, press the pastry into the tin firmly but don’t stretch it—too-thin edges can tear during baking. Store leftovers in the refrigerator up to 2 days; rewarm at 325F until just heated through (brie should soften again). Freezing isn’t recommended because puff pastry texture changes after thawing. For a dairy-light swap, use a firm brie-style plant-based cheese that melts well, keeping the rest of the recipe the same.