Cranberry Brie Bites
These cranberry Brie bites bake into open puff pastry cups with ruffled golden edges, soft Brie, and a spoonful of ruby-red cranberry sauce. A mini muffin pan supports the pastry as it rises, while chopped hazelnuts add crunch. Keep the pastry and Brie cold during assembly, and use just 1/2 teaspoon of thick sauce per cup to help prevent overflow and soggy bottoms. Serve the bites warm, while the pastry is crisp.
Prep time: 20 minutes. Bake time: 13 to 16 minutes. Makes 12 bites; serves 4 to 6 as an appetizer.
Ingredients for Cranberry Brie Bites
- 1 sheet frozen puff pastry (about 8 oz or 225g), thawed but cold
- 4 oz Brie cheese (about 115g), cold, rind on, cut into 12 small cubes
- 6 tablespoons thick whole-berry cranberry sauce (about 90g); use about 2 tablespoons for the bites
- 2 tablespoons chopped hazelnuts (about 20g)
- Nonstick cooking spray, for the pan
- 1 teaspoon fresh thyme leaves or 12 tiny sprigs, optional garnish
The Brie rind is edible and helps the cubes hold their shape as they soften. Pecans can replace the hazelnuts, or the nuts can be omitted.
How to Bake Cranberry Brie Bites
- Prepare the oven and pan: Place a rack in the center of the oven and preheat to 400°F (205°C). Generously spray all 12 wells of a mini muffin pan. Set the pan on a rimmed baking sheet to catch any overflow.
- Shape the pastry: Cut the cold puff pastry into 12 even squares, about 2 1/2 inches each. Gently press one square into each well without stretching it thin. Leave the corners standing upright in loose ruffles so the centers remain open.
- Fill the cups: Place one cold Brie cube in each cup. Spoon about 1/2 teaspoon cranberry sauce over or beside each cube, then scatter the hazelnuts on top. Leave the filling visible and below the pastry rims; excess sauce can bubble over and soften the pastry.
- Bake: Bake uncovered for 13 to 16 minutes, beginning checks at 12 minutes. The pastry should be puffed and golden on its ridges and corners, the Brie soft and glossy, and the sauce hot. Rotate the baking sheet near the end only if one side is browning faster. Pastry brand, square size, and pan material can affect when the bites are done, so use these cues rather than the clock alone.
- Rest and serve: Let the bites rest in the pan for 3 to 5 minutes so the filling settles. Gently loosen them with a thin offset spatula or small knife, transfer to a platter, and garnish with thyme, if using. Serve warm.
Make-Ahead, Storage, and Reheating
To make the bites ahead, assemble them in the muffin pan, cover, and refrigerate for several hours. Bake directly from chilled, allowing an extra minute or two if needed and checking for golden pastry.
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for about 5 to 8 minutes, until the centers are warm and the pastry edges crisp again. A microwave will soften the pastry.
Fully cooled baked bites can be frozen in airtight packaging for up to 2 months, though they will be less crisp than freshly baked. Thaw or lightly thaw, then reheat in a 350°F oven until hot and crisped.
For another warm appetizer, serve these alongside Reuben Dip.
Nutrition
Approximate nutrition per bite, based on 12 bites and 1/2 teaspoon cranberry sauce in each: 150 calories, 4g protein, 11g fat, and 10g carbohydrates. Approximate values per 100g: 460 calories, 11g protein, 33g fat, and 30g carbohydrates. Values vary by puff pastry brand; unused cranberry sauce is not included.
Equipment
- Mini muffin pan
- Rimmed baking sheet
- Thin offset spatula or small knife
Ingredients
For the Bites
- 1 sheet frozen puff pastry (about 8 oz or 225 g), thawed but cold
- 4 oz Brie cheese (about 115 g), cold, rind on, cut into 12 small cubes
- 2 tablespoons thick whole-berry cranberry sauce
- 2 tablespoons chopped hazelnuts
- Nonstick cooking spray
Optional Garnish
- 1 teaspoon fresh thyme leaves or 12 tiny thyme sprigs
Instructions
- Place a rack in the center of the oven and preheat to 400°F (205°C). Generously spray all 12 wells of a mini muffin pan and set it on a rimmed baking sheet.
- Cut the cold puff pastry into 12 even squares, about 2 1/2 inches each.
- Gently press one pastry square into each muffin well without stretching it thin, leaving the corners upright in loose ruffles.
- Place one cold Brie cube in each pastry cup.
- Spoon about 1/2 teaspoon cranberry sauce over or beside each Brie cube, then sprinkle with hazelnuts. Keep the filling below the pastry rims.
- Bake uncovered for 13 to 16 minutes, checking after 12 minutes, until the pastry is puffed and golden and the Brie is soft and glossy.
- Rest the bites in the pan for 3 to 5 minutes.
- Loosen the bites with a thin offset spatula or small knife, transfer to a platter, garnish with thyme if desired, and serve warm.
Tips
- Keep the puff pastry and Brie cold while assembling for the best texture.
- Use only about 1/2 teaspoon of thick cranberry sauce per cup to prevent overflow and soggy pastry.
- Leave the pastry corners upright so the cups develop ruffled, golden edges.
- Set the muffin pan on a rimmed baking sheet to catch any overflowing filling.
- Judge doneness by golden, puffed pastry rather than the clock alone.
Variations
- Pecan Cranberry Brie Bites: Replace the chopped hazelnuts with chopped pecans.
- Nut-Free Cranberry Brie Bites: Omit the hazelnuts for a nut-free version.
