American · Starter · Easy
Cranberry Brie Bites
Flaky pastry, creamy brie, and a jewel of tart cranberry sauce in every two bite cup. They come out of the oven looking like you fussed, and nobody needs to know how easy they were.
The whole recipe in 60 seconds
Cranberry Brie Bites, in 5 ideas
- Use leftover cranberry sauce from the big batch. This recipe was born for it.
- A tiny sprig of rosemary or a thyme leaf on top makes them look bakery made.
- Swap the brie for camembert or a sharp white cheddar nub.
- Assemble them in the morning, refrigerate, and bake as the first guests arrive.
- A few chopped pistachios on top add color and crunch.
What you need
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz brie cheese, rind removed and cut into 24 cubes
- 3/4 cup whole berry cranberry sauce
- 1 tsp orange zest
- 1 tbsp honey, for drizzling (optional)
- Fresh thyme leaves or a little rosemary, for garnish
How to make it
Directions
- Heat the oven to 400°F and grease a 24 cup mini muffin tin.
- Roll the pastry slightly and cut it into 24 equal squares. Press one square into each cup, letting the corners point up.
- Place a cube of brie in each pastry cup.
- Stir the orange zest into the cranberry sauce and spoon about a teaspoon over each cube of brie.
- Bake 12 to 15 minutes, until the pastry is puffed and deep golden and the brie is melted.
- Cool 5 minutes in the pan, then lift out, drizzle with a little honey if you like, and garnish with herbs.
Freeze the assembled, unbaked bites right in the muffin tin for 20 minutes before baking. Cold pastry puffs higher and flakier in a hot oven.