baked brie bites

Baked Brie Bites are the ultimate easy holiday appetizer and will wow your guests! Made with puff pastry, Brie cheese, cranberry or raspberry, and pecans.

Brie Bites with Cranberry

puff pastry

Brie cheese

Homemade Cranberry Sauce (or whole berry cranberry sauce

flaky sea salt (such

pecans

rosemary

Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Place the Brie in the freezer for 15 minutes to firm up. VERY generously coat 2, 24-cup mini muffin pans with nonstick spray (if you only have 1 pan or if you have 2, 12-cups pans, make the Brie bites in batches).

Unroll 1 sheet puff pastry on a lightly floured work surface (leave the second sheet in the refrigerator until you are ready to use it). Roll into a 10 x 14-inch rectangle. Cut the sheet lengthwise into 4 even strips. Cut crosswise into 6 even strips. You will have 24 squares total (each square will be about 2 1/2 inches on each side). Gently separate the squares and press them into the mini muffin tins to create a puff pastry cup. With the tines of a fork, prick the bottom of each puff pastry in 2 to 3 places.

Cut the piece of Brie in half, then place 1 half back in the freezer. Dice the remaining Brie into 24 pieces (they will be between 3/4 and 1/2-inch on each side). Place one piece of Brie in the center of each mini muffin cup. Top each piece of Brie with 1 teaspoon cranberry sauce. Sprinkle with 1/2 teaspoon salt, then half of the chopped pecans. Place in the refrigerator. Repeat with the second sheet of puff pastry, second half of Brie, and the remaining salt and pecans.

Place each muffin pan on a rimmed baking sheet to catch any cheese or cranberry that bubbles over. Bake the pans on the upper and lower thirds of the oven for 18 to 20 minutes, until the pastry is puffed and the corners are golden brown, switching the pans' positions on the upper and lower racks once halfway through. Let cool in the pans for 3 minutes. If any of the Brie or cranberry has bubbled out, use a fork to scoot it back into the center of the bites (no one will know!).

Gently transfer the bites to a serving plate (I find a fork works well to transfer them). Garnish each with a small piece of fresh rosemary. Enjoy hot or at room temperature.

Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.

Cranberry Brie Bites

cooking oil spray

puff pastry, thawed

all-purpose flour (for rolling the dough)

4 ounces Brie cheese (1/2 wheel of brie)

1/2 cup whole berry cranberry sauce (not jellied)

1/4 cup raw pecans, chopped

2-3 springs fresh rosemary, cut into 24 one-inch pieces

Preheat oven to 375F. Grease a 24-cup mini muffin pan with cooking spray oil.

On a lightly floured surface, unroll the thawed sheet of puff pastry into a 10x14-inch rectangle. Cut into 24 squares (4 columns and 6 rows).

Gently take each square and place them into the muffin tin slots to create a little pastry cup. Use a fork to lightly prick the bottom of each pastry cup.

Chop the brie into 24 small pieces (½-inch pieces), and place one piece into each of the pastry cups in the mini muffin tray.

Top each piece of Brie with 1 teaspoon cranberry sauce. Evenly divide the pecans on top and top with a piece of rosemary.

Bake for 15 minutes, until the puff pastry is golden brown on the edges.

Let the bites cool in the pan for 5 minutes, then serve warm or at room temperature. Optionally, sprinkle a little flaky salt on top and serve.

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Brie Bites with Cranberry

Cranberry Brie Bites

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Brie Bites with Cranberry

Cranberry Brie Bites

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