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Cranberry Brie Bites

Cranberry brie bites made with golden, puffed mini muffin pastry cups filled with melted brie and cranberry sauce. Finished with chopped pecans and a honey drizzle for a glossy, bite-size appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Pastry and filling
  • 1 puff pastry 1 sheet, thawed
  • 8 oz brie cut into 24 small cubes
  • 0.5 cup whole berry cranberry sauce plus extra for topping if needed
  • 0.25 cup pecans finely chopped
  • 1 tbsp honey for drizzling
  • 1 fresh rosemary sprigs for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat oven to 375F and grease a 24-cup mini muffin tin with light coating to prevent sticking.
  2. Roll puff pastry lightly and cut into 24 squares, then press each square into a muffin cup.
  3. Place a cube of brie in each pastry cup and press gently so it sits in the center.
  4. Top each cup with 1 teaspoon whole berry cranberry sauce.
  5. Sprinkle chopped pecans over each bite so they toast on top while baking.
Bake and finish
  1. Bake at 375F for 13-15 minutes, until pastry is puffed and golden and brie is fully melted.
  2. Cool for 5 minutes in the tin, then drizzle with honey for a glossy finish.
  3. Garnish with fresh rosemary sprigs and serve warm.

Notes

Pro tip: Keep the brie cubes cold until assembly so they melt evenly without soaking the pastry. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat on a sheet pan at 325F for 5-7 minutes to re-crisp. Freezing is not recommended because the puff pastry texture softens after thawing. For a lower-sodium option, choose reduced-sodium brie and cranberry sauce.