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Cranberry Brie Bites

Cranberry Brie bites bake in puff pastry cups until the pastry is puffed and golden brown. Each mini bite pairs warm Brie with whole-berry cranberry sauce and chopped pecans.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling 5 minutes
Total Time 43 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the pastry cups
  • 1 cooking spray nonstick
  • 1 tbsp all-purpose flour for dusting
  • 1 package (17.3 oz) puff pastry frozen, 2 sheets, thawed according to package directions
For the filling
  • 8 oz Brie cheese rind left on, cut into 24 small cubes
  • 0.5 cup whole-berry cranberry sauce
  • 0.25 cup pecans chopped

Equipment

  • 1 24-cup mini muffin pan

Method
 

Make the pastry cups
  1. Heat the oven to 375°F.
  2. Lightly coat the wells of a 24-cup mini muffin pan with nonstick cooking spray.
  3. Thaw the frozen puff pastry according to package directions.
  4. On a lightly floured surface, unfold each puff pastry sheet and cut it into 12 equal pieces.
  5. Press one piece of pastry into each muffin cup, leaving the corners sticking up.
Fill and bake
  1. Put one Brie cube in each pastry cup.
  2. Top each pastry cup with 1 teaspoon cranberry sauce.
  3. Sprinkle the pecans evenly over the bites.
  4. Bake for 15 to 18 minutes, until the pastry is puffed and golden brown.
  5. Cool the bites in the pan for 5 minutes.
  6. Gently lift the bites out and serve warm.

Notes

For the flakiest cups, handle the thawed puff pastry gently. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a nut-free variation, omit the pecans.