Description
These Brie Bites with Cranberry are delightful, easy-to-make appetizers perfect for holiday gatherings or any special occasion. Featuring flaky puff pastry cups filled with creamy Brie cheese, topped with tangy cranberry sauce, crunchy pecans, flaky sea salt, and fresh rosemary, these bite-sized treats offer a harmonious balance of flavors and textures. They can be served warm or at room temperature and are ideal for entertaining.
Ingredients
Scale
Puff Pastry Cups
- 2 sheets of frozen puff pastry, thawed overnight in the refrigerator
Filling
- 8 ounces Brie cheese
- 1 cup Homemade Cranberry Sauce or whole berry cranberry sauce or jam of choice
- 1 teaspoon flaky sea salt such as Maldon or fleur de sel
- ½ cup finely chopped raw pecans
- 4 sprigs fresh rosemary, cut into 6 pieces
Instructions
- Preheat and Prepare Brie: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Place the Brie in the freezer for 15 minutes to firm up for easier cutting.
- Prepare Muffin Tins: Very generously coat two 24-cup mini muffin pans with nonstick spray. If you only have one pan or smaller pans, you will need to make the bites in batches.
- Cut Puff Pastry: Unroll one sheet of puff pastry on a lightly floured work surface (keep the second sheet refrigerated). Roll it into a 10 x 14-inch rectangle. Cut lengthwise into 4 even strips, then crosswise into 6 even strips to yield 24 squares about 2 ½ inches each side.
- Form Cups: Gently separate the squares and press each into the mini muffin tins to form puff pastry cups. Prick the bottom of each cup 2-3 times with a fork to prevent excessive puffing.
- Prepare Brie Filling: Cut the Brie in half; place one half back in the freezer. Dice the other half into 24 pieces roughly ½ to ¾ inch on each side. Place one Brie piece in each puff pastry cup.
- Add Toppings: Top each piece of Brie with 1 teaspoon cranberry sauce, sprinkle ½ teaspoon flaky sea salt, then sprinkle with half the chopped pecans. Place the pans in the refrigerator.
- Repeat: Repeat steps 3-6 with the second sheet of puff pastry, the remaining half of Brie, remaining salt, and pecans.
- Bake: Place each muffin pan on a rimmed baking sheet to catch any bubbling over. Bake on the upper and lower racks of the oven for 18 to 20 minutes, switching pans’ positions halfway through. The puff pastry should be puffed and golden brown at the corners.
- Cool and Adjust: Let the bites cool in the pans for 3 minutes. If any Brie or cranberry has bubbled out, use a fork to gently scoot it back into the bite centers.
- Garnish and Serve: Carefully transfer the Brie bites to a serving plate using a fork to avoid breaking. Garnish each bite with a small piece of fresh rosemary. Serve warm or at room temperature and enjoy!
Notes
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Place bites in a mini muffin tin and bake at 350 degrees F until warmed through. Alternatively, serve at room temperature.
- To Freeze: Fully bake the Brie bites as directed and cool completely. Freeze the bites in a single layer on a baking sheet until solid, then store frozen in an airtight container or zip-top bag for up to 2 months. Reheat from frozen in a 350 degrees F oven until hot.
- To Make Ahead: Assemble the bites fully in the muffin pans and refrigerate unbaked for up to 3 days before baking. You can also bake fully and freeze for up to 2 months.
Nutrition
- Serving Size: 1 bite (based on 48 bites from recipe)
- Calories: 90
- Sugar: 2g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 15mg
