Cranberry Brie Bites with Pecans and Rosemary

Why you’ll love it

• Only 6 main ingredients and about 35 minutes from start to finish.
• Sweet, tangy and creamy: warm brie and cranberry in a flaky, buttery cup.
• Makes 24 bites, perfect for holiday parties and game nights.

Quick facts

Ingredients

For the bites

• 1 sheet frozen puff pastry (about 8.6 oz / 245 g), thawed in the refrigerator
• All-purpose flour, for dusting
• Nonstick cooking spray
• 1 wheel brie (8 oz / 225 g), well chilled
• 1/2 cup (140 g) whole-berry cranberry sauce, homemade or canned

For the topping

• 1/4 cup (30 g) pecans, toasted and chopped
• 1 tbsp fresh rosemary leaves, finely chopped, or fresh thyme leaves
• 1 tbsp honey (optional)
• Flaky sea salt, for sprinkling (optional)

Step-by-step method

1. Heat the oven and prep the pan. Heat the oven to 375°F (190°C) with a rack in the center. Spray a 24-cup mini muffin pan with nonstick spray.

2. Cut the brie. Cut the cold brie into 24 cubes of about 3/4 inch (2 cm). You can leave the rind on; it is edible and helps the cheese keep its shape. Keep the cubes in the refrigerator until needed.

3. Roll and cut the pastry. On a lightly floured surface, unfold the puff pastry and roll it into a 12-inch (30 cm) square. With a sharp knife or pizza cutter, cut it into 4 strips one way and 6 strips the other way to make 24 rectangles of about 2 x 3 inches (5 x 7.5 cm).

4. Fill the cups. Gently press each piece of pastry into a muffin cup, letting the corners stand up. Place 1 cube of brie in each cup and top with 1 heaping teaspoon of cranberry sauce.

5. Bake. Bake 15 to 18 minutes, until the pastry is puffed and deep golden brown and the brie is melted.

6. Cool slightly. Let the bites cool in the pan for 5 minutes, then lift them out with a small offset spatula or butter knife.

7. Top and serve. Sprinkle with the toasted pecans and rosemary, drizzle lightly with honey and add a pinch of flaky salt if you like. Serve warm.

How to know it is done

The bites are ready when the pastry corners are puffed, crisp and deep golden brown, not pale, and the bottoms look golden when you lift one out. The brie should be fully melted and bubbling slightly around the cranberry sauce. If the pastry is still pale, give it 2 or 3 more minutes; underbaked puff pastry is doughy inside.

Tips for the best result

• Keep the puff pastry cold; if it gets soft and sticky while you work, put it back in the refrigerator for 10 minutes.
• Cut the brie while it is very cold; it is much easier to cube cleanly.
• Do not overfill: about 1 teaspoon of cranberry sauce per cup keeps it from bubbling over.
• Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant.

Variations and substitutions

• Other jams: use fig jam, apricot preserves, pepper jelly or apple butter instead of the cranberry sauce.
• Different cheese: replace the brie with Camembert or goat cheese.
• Crescent dough: use 1 can (8 oz / 225 g) refrigerated crescent dough, pressed together and cut into 24 squares, and bake 12 to 14 minutes.
• Nut-free: skip the pecans and top with toasted pumpkin seeds or a little orange zest.
• Savory twist: add a small piece of crispy bacon or prosciutto under the cranberry sauce.

Make ahead

You can assemble the bites up to 1 day ahead: fill the pastry cups with brie and cranberry sauce, cover the muffin pan tightly with plastic wrap and refrigerate. Bake straight from the refrigerator, adding 1 to 2 minutes to the baking time. Toast the pecans and chop the rosemary ahead as well, and top the bites right after baking.

Storage and reheating

These bites are best served warm, the day they are baked. Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven or air fryer for 4 to 5 minutes, until warm and crisp again; the microwave makes the pastry soft. Unbaked assembled bites can be frozen in the pan, then transferred to a freezer bag for up to 1 month; bake from frozen, adding 3 to 5 minutes.