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Cranberry Brie Bites

Cranberry Brie bites bake in a mini muffin pan until the puff pastry is golden and flaky and the Brie is melted. Whole-berry cranberry sauce, chopped pecans, and fresh rosemary add a sweet-savory finish to each bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry frozen (about 8 ounces), thawed but still cold
  • 1 egg large
  • 1 tbsp water
  • 1 wheel (8 oz) Brie cut into 24 small pieces
  • 0.5 cup whole-berry cranberry sauce
  • 0.25 cup pecans chopped
  • 1 tsp rosemary chopped fresh

Equipment

  • 1 24-cup mini muffin pan

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 24-cup mini muffin pan.
  3. On a clean surface, roll the puff pastry into a 10x15-inch rectangle.
  4. Cut the pastry into 24 squares, each about 2 1/2 inches.
  5. Press one pastry square into each muffin cup.
  6. Whisk the egg with the water.
  7. Brush the exposed pastry edges with the egg mixture.
  8. Put one piece of Brie in each cup.
  9. Top each with 1 teaspoon cranberry sauce and a little chopped pecan.
  10. Bake for 18–22 minutes, until the pastry is puffed and golden and the Brie is melted.
  11. Cool the bites in the pan for 5 minutes.
  12. Transfer them to a platter and sprinkle with rosemary.

Notes

Keep the puff pastry cold while working so it stays easier to handle. Refrigerate leftovers for up to 3 days; freeze for up to 1 month. For a nut-free option, omit the pecans.