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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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Cranberry Brie bites in flaky puff pastry cups with cranberry sauce and pecans
Prep Time:20 minutes
Cook Time:32 minutes
Total Time:52 minutes

Equipment

  • 12-cup 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)
  • about 100g (3.5 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 a 12-cup mini muffin pan on a rimmed baking sheet to catch any spills. Bake in two batches of 12.
  • 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
    Puff pastry cut into small squares for cranberry Brie bites
  • Gently fit the squares into the muffin wells, pressing against the bottoms and sides. Prick each base in 2–3 places with a fork.
    Puff pastry squares fitted into mini muffin wells for parbaking
  • 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.
    Parbaked puff pastry cups beginning to turn golden
  • Remove the muffin pan from the oven, then gently press down any puffed centers with the back of a teaspoon, without tearing the pastry.
    Parbaked pastry cups with the centers pressed down to make room for filling
  • Cut the Brie into 24 small, roughly equal pieces that fit comfortably inside the pastry cups (about 3-4g each). 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.
    about 100g (3.5 oz) Brie, 2 tablespoons whole berry cranberry sauce, 2 tablespoons finely chopped pecans
    Pastry cups filled with Brie, cranberry sauce, and 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.
    Cranberry Brie bites after the final bake
  • 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 12 pastry squares and filling. Allow about 16 minutes of baking per batch, plus time for the pan to cool between batches.

Notes

Serving: Let the bites rest for 3–5 minutes before serving. They’re best enjoyed warm, shortly after baking.
Make ahead: Cut the pastry squares and Brie and chop the pecans earlier in the day. Keep the pastry and cheese covered separately in the refrigerator. Parbake, fill, and finish baking close to serving time for the best texture.
Storage: Refrigerate leftovers in an airtight container within 2 hours. Use within 3 days; the pastry will soften during storage.
Reheating: Place on a baking sheet in a preheated 350°F (175°C) oven until the filling is hot throughout (165°F/74°C) and the pastry has crisped again. Avoid the microwave if you want crisp pastry.
Servings: 24 bites
Author: trish
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