Description
These Brie Bites with Cranberry are elegant, bite-sized appetizers featuring flaky puff pastry cups filled with creamy Brie cheese, sweet-tart cranberry sauce, and crunchy pecans, finished with a sprinkle of flaky sea salt and garnished with fresh rosemary. Perfect for holiday gatherings or sophisticated parties, these warm or room temperature bites balance savory and sweet flavors with delightful textures.
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 Pans: Position oven racks in the upper and lower thirds of the oven and preheat to 375°F. Place the Brie in the freezer for 15 minutes to firm up. Generously coat two 24-cup mini muffin pans with nonstick spray to prevent sticking.
- Prepare Puff Pastry Cups: Unroll one sheet of puff pastry on a lightly floured surface and 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 approximately 2 ½ inches on each side. Gently separate each square and press into the mini muffin tins to form cups. Prick the bottom of each pastry cup 2 to 3 times with a fork to prevent excessive puffing.
- Prepare Brie Pieces: Cut the Brie in half, returning one half to the freezer. Dice the other half into 24 roughly ¾ to 1 inch pieces. Place one Brie piece into the center of each puff pastry cup.
- Add Toppings: Top each Brie piece with 1 teaspoon of cranberry sauce. Sprinkle ½ teaspoon of flaky sea salt over the tops, then add half of the chopped pecans. Place the prepared pans in the refrigerator while repeating the puff pastry, Brie dicing, and topping process with the second sheet of puff pastry, remaining Brie, salt, and pecans.
- Bake the Bites: Place each muffin pan on a rimmed baking sheet to catch any overflow. Bake on the upper and lower oven racks for 18 to 20 minutes until the pastries are puffed and golden brown at the edges. Halfway through, switch the position of the pans between racks to ensure even baking. Let the bites cool in the pans for 3 minutes.
- Finish and Serve: If any Brie or cranberry has bubbled outside the cups, use a fork to gently push the contents back to the center of each bite. Carefully transfer the bites to a serving plate using a fork. Garnish each bite with a small piece of fresh rosemary. Serve warm or at room temperature and enjoy.
Notes
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Place leftover bites in a mini muffin tin and bake at 350°F until warmed through. They can also be served at room temperature.
- To Freeze: Bake as directed and cool completely. Freeze arranged in a single layer on a baking sheet until solid, then transfer to an airtight freezer-safe container or zip-top bag. Store up to 2 months. Reheat from frozen at 350°F until hot.
- To Make Ahead: Assemble bites fully in muffin pans and refrigerate unbaked for up to 3 days before baking. Alternatively, bake fully and freeze for up to 2 months following the freezing instructions above.
Nutrition
- Serving Size: 1 bite (approximately)
- Calories: 110
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
