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Cranberry brie bites on a white platter with rosemary and fresh cranberries

Cranberry Brie Bites

Flaky puff pastry cups filled with melty brie and sweet-tart cranberry sauce, baked golden in a mini muffin tin. An easy, elegant holiday appetizer ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry thawed according to the package directions
  • All-purpose flour for lightly dusting
  • 8 ounces (225 g) brie cheese, rind trimmed off and cut into 24 small cubes (about 1/2 inch)
  • 1/2 cup (about 160 g) whole berry cranberry sauce
  • 1 teaspoon finely chopped fresh rosemary optional
  • Flaky sea salt for finishing (optional)

Equipment

  • 24-cup mini muffin tin
  • Rolling Pin
  • sharp knife or pizza cutter
  • teaspoon
  • cooking spray

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
  2. On a lightly floured surface, roll the pastry into a rectangle about 10 x 12 inches.
  3. Cut the pastry into 24 squares (6 rows by 4 rows).
  4. Press one square into each muffin cup, letting the corners point up.
  5. Place one cube of brie in each cup and top with about 1 teaspoon of cranberry sauce.
  6. Bake 13 to 16 minutes, until the pastry is puffed and deep golden and the cheese is melted.
  7. Cool in the pan for 5 minutes, then move to a platter. Sprinkle with rosemary and flaky salt if using, and serve warm.

Notes

Keep the pastry cold for the flakiest cups — chill the filled tray 10 minutes if the pastry gets soft.
Make ahead: assemble up to 1 day early and refrigerate, then bake fresh before serving.
Leftovers reheat best in the oven or air fryer to re-crisp the pastry.