Cranberry Brie Bites
Mini puff pastry cups filled with creamy Brie, cranberry sauce, and chopped pecans. Baking the pastry first helps the bottoms turn golden before the cheese goes in.
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Equipment
- Mini muffin pan
- Rimmed baking sheet
Ingredients
- 2 sheets ready-rolled puff pastry thawed if frozen (cut a total of 24 squares, each 2 × 2 inches; reserve any extra pastry)
- 72g (2.5 oz) Brie cold, cut into 24 small pieces (3-4g each), rind left on
- 2 tablespoons whole berry cranberry sauce about ¼ teaspoon per bite
- 2 tablespoons finely chopped pecans
- Flaky sea salt a very light sprinkle to finish (optional)
Instructions
- Preheat the oven to 400°F (200°C), conventional/no fan. Place mini muffin pan on a rimmed baking sheet to catch any spills.
- Cut 24 squares of puff pastry, each 2 × 2 inches. If using a 12-hole mini muffin tin, keep half refrigerated while you bake the first batch.2 sheets ready-rolled puff pastry
- Gently fit the squares into the muffin wells, pressing against the bottoms and sides. Prick each base in 2–3 places with a fork.
- Bake the empty cups for about 12 minutes, checking from 10 minutes, until set and beginning to turn golden underneath.Tip: These timings are based on a pan of 12 with the catch tray underneath. Pastry and pans vary, so check for firm, golden bottoms as well as browned tops. Keep the second batch chilled while the first bakes.
- Remove the muffin pan from the oven, then gently press down any puffed centers with the back of a teaspoon, without tearing the pastry.
- Add one 3-4g piece of Brie to each cup. Top with ¼ teaspoon cranberry sauce and a few pieces of chopped pecan, using half the filling ingredients for this batch. TIP: Don’t overfill. Keep the cheese and sauce in the center of each cup. More filling increases the chance of overflow.72g (2.5 oz) Brie, 2 tablespoons whole berry cranberry sauce, 2 tablespoons finely chopped pecans
- Bake for about 4 minutes more, until the Brie is soft and melted and the pastry has golden, firm bottoms. Carefully lift one bite to check underneath; allow another minute if needed.
- Let rest in the pan for 3–5 minutes, then gently loosen and transfer to a wire rack. Finish with a very light sprinkle of flaky sea salt, if using. Serve warm.Flaky sea salt
- Let the muffin pan cool, remove any baked-on spills, then repeat with the remaining pastry and filling.
Notes
storage and make ahead? reheating?
Servings: 24 bites
