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Cranberry Brie Bites

Master crisp cranberry brie bites with our cold-dough technique, precise cheese trimming, and balanced sweet-savory toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 35 minutes
Servings: 24
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry thawed, about 8 oz
  • 8 oz double-cream Brie cheese wheel cut into 24 cubes with rind intact
  • 1/2 cup canned whole-berry cranberry sauce excess liquid drained
  • 1/4 cup raw pecan pieces finely chopped
  • 1 tbsp fresh rosemary leaves finely chopped
  • 1 tbsp unsalted butter melted, for greasing muffin pan

Equipment

  • 24-cup mini muffin tin
  • Rolling Pin
  • Chef's knife
  • Pastry brush
  • Measuring spoons

Method
 

  1. Preheat the oven to 375°F and lightly brush a 24-cup mini muffin tin with 1 tablespoon of melted unsalted butter.
  2. Unfold 1 sheet (8 oz) of thawed puff pastry onto a lightly floured surface and gently roll it into a 10x12-inch rectangle.
  3. Cut the pastry rectangle into 24 equal squares, roughly 2x2 inches each, using a sharp knife or pizza cutter.
  4. Press one pastry square into each mini muffin cup, allowing the four corners of the pastry to flare upward above the rim.
  5. Cut 8 oz of Brie cheese into 24 equal 3/4-inch cubes, keeping the rind intact on the sides.
  6. Place one cube of Brie cheese inside each pastry cup.
  7. Spoon 1 rounded teaspoon of whole-berry cranberry sauce directly onto top of each cheese cube.
  8. Top each bite with 1/2 teaspoon of raw pecan pieces and a light pinch of chopped fresh rosemary.
  9. Place the filled muffin tin into the refrigerator for 10 minutes to chill the pastry dough fat.
  10. Bake at 375°F on the center oven rack for 14 to 16 minutes, until the pastry edges are deep golden brown and the cheese is bubbling.
  11. Remove the pan from the oven and let the bites rest in the tin for 5 minutes before lifting them out with a small spoon.

Notes

If your kitchen is warm, chill the sheet of puff pastry on a baking sheet in the refrigerator for 5 minutes after rolling to keep the butter firm.
Swap the 24-cup mini muffin tin for two 12-cup mini muffin tins if you do not own a single large pan, baking them on the same middle rack side-by-side.
For extra shine, brush the exposed top corners of the puff pastry with a beaten egg mixed with 1 teaspoon of water before baking.