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Brie Bites with Cranberry Recipe

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3.9 from 4 reviews

These Baked Brie Bites are a delightful and easy holiday appetizer that combines flaky puff pastry, creamy Brie cheese, tangy cranberry sauce, crunchy pecans, and fragrant fresh rosemary. Perfectly portioned in mini muffin pans, these savory-sweet bites are sure to impress your guests and are ideal for festive gatherings.

Ingredients

Puff Pastry

  • 2 sheets frozen puff pastry, thawed overnight in the refrigerator

Cheese

  • 8 ounces Brie cheese

Toppings

  • 1 cup homemade cranberry sauce or whole berry cranberry sauce or jam of choice
  • 1 teaspoon flaky sea salt (such as Maldon or fleur de sel)
  • ½ cup finely chopped raw pecans
  • 4 sprigs fresh rosemary, cut into 6 pieces

Instructions

  1. Prepare Oven and Brie: Position the oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Place the Brie cheese in the freezer for 15 minutes to firm it up for easier cutting and handling.
  2. Prepare Mini Muffin Pans: Generously coat two 24-cup mini muffin pans with nonstick spray. If you only have 1 pan or two 12-cup pans, plan to bake the Brie bites in batches.
  3. Cut Puff Pastry: Unroll one sheet of puff pastry on a lightly floured surface and roll it into a 10 x 14-inch rectangle. Cut lengthwise into 4 equal strips and crosswise into 6 equal squares, totaling 24 squares approximately 2.5 inches each. Gently separate the squares and press each into a mini muffin cup to form a pastry cup. Prick the bottom of each pastry cup in 2 to 3 places using a fork to avoid puffing in the center.
  4. Prepare Brie: Cut the Brie in half and return one half to the freezer. Dice the other half into 24 pieces, each about ¾ to ½ inch in size. Place one piece of Brie in the center of each puff pastry cup.
  5. Add Toppings: Spoon 1 teaspoon of cranberry sauce on top of each Brie piece. Sprinkle each with about ½ teaspoon of flaky sea salt, then sprinkle half of the chopped pecans evenly across the bites. Place the assembled pans in the refrigerator while preparing the second pastry sheet and remaining Brie.
  6. Repeat Assembly: Repeat the cutting and assembly process with the second sheet of puff pastry, the remaining Brie, salt, and pecans to fill the second muffin pan.
  7. Bake Brie Bites: Place each muffin pan on a rimmed baking sheet to catch any spills and bake on the upper and lower racks of the oven for 18 to 20 minutes. Halfway through baking, swap the positions of the pans between the upper and lower racks to ensure even cooking. Bake until the puff pastry is puffed and golden brown at the corners.
  8. Cool and Garnish: Allow the Brie bites to cool in the pans for 3 minutes. If any Brie or cranberry has bubbled out, gently use a fork to nudge it back into the center of each bite. Carefully transfer the bites to a serving plate using a fork and garnish each bite with a small piece of fresh rosemary. Serve warm or at room temperature.

Notes

  • To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Warm bites in a mini muffin tin at 350°F (175°C) until heated through, or serve at room temperature.
  • To Freeze: Bake bites as directed and cool completely. Freeze in a single layer on a baking sheet until solid, then store in airtight freezer-safe containers or ziptop bags for up to 2 months. Reheat from frozen at 350°F until hot.
  • Make Ahead: Fully assemble bites unbaked in muffin pans and refrigerate for up to 3 days before baking, or bake and freeze prepared bites for up to 2 months following the freezing instructions.

Find it online: https://bitezly.com/brie-bites-with-cranberry-recipe/