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Cranberry Brie Bites

Cranberry Brie bites bake in puff pastry cups until the pastry is puffed and golden and the Brie is melted. Whole-berry cranberry sauce, pecans, and fresh rosemary add a tart, crunchy, savory finish to each warm appetizer.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting 5 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the pastry cups
  • 1 Nonstick cooking spray for greasing
  • 1 puff pastry sheet (about 8 ounces), frozen and thawed
For the filling
  • 6 oz Brie cut into 24 small pieces
  • 0.5 cup whole-berry cranberry sauce
  • 0.25 cup pecans finely chopped
  • 1 tsp fresh rosemary finely chopped

Equipment

  • 1 24-cup mini muffin pan

Method
 

Prepare the pastry cups
  1. Preheat the oven to 375°F.
  2. Coat a 24-cup mini muffin pan with nonstick cooking spray.
  3. Roll the puff pastry on a sheet of parchment into a 10x12-inch rectangle.
  4. Cut the pastry into 24 2-inch squares.
  5. Press one square into each muffin cup.
Fill and bake
  1. Put one piece of Brie in each pastry cup.
  2. Top each with about 1 teaspoon cranberry sauce, a pinch of pecans, and a little rosemary.
  3. Bake for 15 to 18 minutes, until the pastry is puffed and golden and the Brie is melted.
  4. Let the bites rest in the pan for 5 minutes.
  5. Gently lift them out.
  6. Serve warm.

Notes

For the neatest pastry cups, keep the puff pastry cool while cutting and pressing it into the pan. Refrigerate leftovers for up to 3 days; freezing is not recommended because the baked pastry can lose its crispness. For a nut-free variation, omit the pecans.