Easy Cranberry Brie Bites
Mini puff pastry cups filled with brie, cranberry sauce, and chopped nuts — a simple, crowd-pleasing appetizer that’s easy to assemble and bake.
Servings: 24 bites
Ingredients
Ingredients
- ?1 packpuff pastry sheet or Cresent rollthawed overnight in the refrigerator
- ?8 ozbrie cheese
- ?1 cupcranberry sauce
- ?1/4 cupwalnutsor pecans finely chopped
- ?1/2 teaspoonsea salt flakes
- ?24 fresh rosemary sprigsoptional
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the middle. Lightly spray a 24-cup mini muffin pan with non-stick spray.
- Remove the 1 pack puff pastry sheet or Crescent roll from the refrigerator (thawed overnight). Unroll the dough on a lightly floured surface and cut it into 24 equal pieces, about 2–2.5 inches each.
- Press one dough piece into each cup of the prepared mini muffin pan, forming a small pastry cup that covers the bottom and sides.
- Cut the 8 oz brie into 24 equal pieces and place one piece into the center of each pastry cup.
- Divide the 1 cup cranberry sauce evenly among the 24 cups (about 2 teaspoons per cup) and spoon it on top of each brie piece.
- Evenly sprinkle the ¼ cup finely chopped walnuts or pecans over the cranberry-topped cups, then evenly sprinkle the ½ teaspoon sea salt flakes across all cups.
- Bake for 15–18 minutes, or until the pastry is puffed and golden brown.
- Remove the pan from the oven and let the brie bites cool in the pan for 5 minutes.
- Transfer the brie bites to a serving plate. If using, garnish each bite with a fresh rosemary sprig (24 sprigs total) and serve warm or at room temperature.
Equipment
- 24-cup mini muffin pan
Notes
The best and easiest way to shape the bites isusing a mini muffin pan, a regular size pan will not work.
Do not cut off the rind of the brie cheese, it’s totally edible and won’t make a difference in the taste of the bites. If you remove it, the cheese will be difficult to work with.
To make brie easier to work with, pop it in the freezer for 20 minutes before you cut it into squares.
I like to use all-butter puff pastry sheets for the best flavor. Canned Cresent rolls also work great here.
If using frozen puff pastry, thaw before using.
Use any type of nuts that you like, I recommend pecans, walnuts, almonds, or pistachios.
To store:Store in the fridge in an airtight container for up to 3-4 days.
To freeze: Either freeze unbaked bites or allow the baked brie bites cool completely, then arrange them on a sheet pan and pop it in the freezer until they’re solidly frozen. Then store them in a Ziploc bag or up to 1 month.
To reheat:Reheat in the oven from chilled or frozen at 350°F (175°C) tented with foil until they’re warmed through and crispy.
To make ahead:Assemble the bites in a mini muffin pan, but don’t bake. Keep in the fridge for up to 3 days until you’re ready to bake and serve.
Do not cut off the rind of the brie cheese, it’s totally edible and won’t make a difference in the taste of the bites. If you remove it, the cheese will be difficult to work with.
To make brie easier to work with, pop it in the freezer for 20 minutes before you cut it into squares.
I like to use all-butter puff pastry sheets for the best flavor. Canned Cresent rolls also work great here.
If using frozen puff pastry, thaw before using.
Use any type of nuts that you like, I recommend pecans, walnuts, almonds, or pistachios.
To store:Store in the fridge in an airtight container for up to 3-4 days.
To freeze: Either freeze unbaked bites or allow the baked brie bites cool completely, then arrange them on a sheet pan and pop it in the freezer until they’re solidly frozen. Then store them in a Ziploc bag or up to 1 month.
To reheat:Reheat in the oven from chilled or frozen at 350°F (175°C) tented with foil until they’re warmed through and crispy.
To make ahead:Assemble the bites in a mini muffin pan, but don’t bake. Keep in the fridge for up to 3 days until you’re ready to bake and serve.