This delicious Puff Pastry Brie Cranberry appetizer is quick, simple, and perfect for parties. Crispy, golden pastry cups filled with creamy Brie, sweet cranberry sauce, and crunchy pecans create irresistible bites. Feel free to swap homemade cranberry sauce for your favorite jam. These easy bites bake beautifully every time, making entertaining effortless!
Ingredients Needed
- 2 sheets frozen puff pastry, thawed overnight in the fridge
- 8 oz (225g) Brie cheese
- 1 cup (240ml) homemade cranberry sauce or whole berry cranberry sauce or jam of choice
- 1 tsp flaky sea salt (such as Maldon or fleur de sel)
- ½ cup (60g) finely chopped raw pecans
- 4 sprigs fresh rosemary, cut into 6 pieces each
How To Make Puff Pastry Brie Cranberry
- Prepare Oven: Position oven racks in the upper and lower thirds and preheat oven to 375°F (190°C). Place Brie in freezer for 15 mins to firm up.
- Prepare Pastry: Generously coat two 24-cup mini muffin pans with nonstick spray. On a lightly floured surface, roll one puff pastry sheet into a 10×14-inch rectangle. Cut into 24 even squares (4 rows lengthwise x 6 rows crosswise). Press squares gently into muffin tins to form cups; prick bottoms 2–3 times with a fork.
- Add Brie & Cranberry: Cut Brie in half; return half to freezer. Dice remaining Brie into 24 small pieces and place one piece into each pastry cup. Top Brie with 1 tsp cranberry sauce. Sprinkle evenly with ½ tsp salt and half of the chopped pecans. Refrigerate. Repeat with remaining pastry, Brie, salt, and pecans.
- Bake: Place muffin pans on rimmed baking sheets. Bake 18–20 mins, swapping positions halfway through, until pastry puffs and edges are golden brown. Let cool for 3 mins in pans. If filling overflows, gently push it back with a fork.
- Serve: Transfer carefully to serving plate, garnish with fresh rosemary pieces. Enjoy hot or at room temperature!
Recipe Tips
- Chill Brie First: Freeze Brie cheese for 15 minutes before cutting. This makes dicing easier and keeps the cheese from melting too quickly in the oven.
- Spray Generously: Coat your muffin pans very well with nonstick spray to avoid sticking and help pastries easily pop out after baking.
- Fork Holes Matter: Always prick pastry bottoms 2–3 times with a fork. This prevents puffing too much and helps cups hold their filling perfectly.
- Keep Pastry Cold: Work with cold puff pastry sheets one at a time, keeping the other refrigerated until ready. Cold pastry ensures crispy, flaky layers.
- Bake on Baking Sheets: Place muffin pans onto rimmed baking trays before baking. This catches any spills or melted cheese, keeping your oven clean.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover puff pastry Brie cranberry bites cool completely to room temperature. Place in an airtight container and refrigerate for up to 3 days.
- Reheat: Place bites on a baking tray. Warm in a preheated oven at 350°F (175°C) for 8-10 minutes until crispy and heated through.
Nutrition Facts
Serving Size: 1 bite
- Calories: 73
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 14mg
- Potassium: 13mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 2g
Try More Puff Pastry Appetizers:
Puff Pastry Brie Cranberry
Description
This delicious Puff Pastry Brie Cranberry appetizer is quick, simple, and perfect for parties. Crispy, golden pastry cups filled with creamy Brie, sweet cranberry sauce, and crunchy pecans create irresistible bites. Feel free to swap homemade cranberry sauce for your favorite jam. These easy bites bake beautifully every time, making entertaining effortless!
Ingredients
Instructions
- Prepare Oven: Position oven racks in the upper and lower thirds and preheat oven to 375°F (190°C). Place Brie in freezer for 15 mins to firm up.
- Prepare Pastry: Generously coat two 24-cup mini muffin pans with nonstick spray. On a lightly floured surface, roll one puff pastry sheet into a 10×14-inch rectangle. Cut into 24 even squares (4 rows lengthwise x 6 rows crosswise). Press squares gently into muffin tins to form cups; prick bottoms 2–3 times with a fork.
- Add Brie & Cranberry: Cut Brie in half; return half to freezer. Dice remaining Brie into 24 small pieces and place one piece into each pastry cup. Top Brie with 1 tsp cranberry sauce. Sprinkle evenly with ½ tsp salt and half of the chopped pecans. Refrigerate. Repeat with remaining pastry, Brie, salt, and pecans.
- Bake: Place muffin pans on rimmed baking sheets. Bake 18–20 mins, swapping positions halfway through, until pastry puffs and edges are golden brown. Let cool for 3 mins in pans. If filling overflows, gently push it back with a fork.
- Serve: Transfer carefully to serving plate, garnish with fresh rosemary pieces. Enjoy hot or at room temperature!
Notes
- Chill Brie First: Freeze Brie cheese for 15 minutes before cutting. This makes dicing easier and keeps the cheese from melting too quickly in the oven.7
- Spray Generously: Coat your muffin pans very well with nonstick spray to avoid sticking and help pastries easily pop out after baking.
- Fork Holes Matter: Always prick pastry bottoms 2–3 times with a fork. This prevents puffing too much and helps cups hold their filling perfectly.
- Keep Pastry Cold: Work with cold puff pastry sheets one at a time, keeping the other refrigerated until ready. Cold pastry ensures crispy, flaky layers.
- Bake on Baking Sheets: Place muffin pans onto rimmed baking trays before baking. This catches any spills or melted cheese, keeping your oven clean.
Puff Pastry Brie Cranberry