Ingredients
Scale
For the Bites:
- 1 package (17.3 oz, 2 sheets) frozen puff pastry, thawed according to package directions
- 8 ounces brie cheese, cut into 24 small pieces (about ½-inch cubes)
- 1 cup cranberry sauce (whole berry or jellied, homemade or canned)
- 3-4 tablespoons honey, slightly warmed
- Fresh rosemary or thyme sprigs, for garnish
- 1 egg beaten with 1 tablespoon water (optional, for egg wash)
- Non-stick cooking spray or butter, for greasing muffin tin
Optional Additions:
- ¼ cup chopped pecans or walnuts
- 2 tablespoons pomegranate arils
- Coarse sea salt for finishing
- Cracked black pepper
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Generously spray two 12-cup muffin tins with non-stick cooking spray or brush with melted butter. Make sure to coat the sides of each cup well to prevent sticking. Set aside.
- Prepare Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. If the pastry is too soft and sticky, refrigerate for 10 minutes to firm up—it should be cold but pliable. Using a sharp knife or pizza cutter, cut each sheet into 12 squares (about 3 inches each), for a total of 24 squares. You can use a ruler for perfectly even squares, but rustic and slightly uneven works just fine too.
- Form Pastry Cups: Gently press one pastry square into each muffin cup, allowing the corners to point upward naturally—they don’t need to fit perfectly. The pastry will puff up and form a cup shape as it bakes. If desired, use a fork to lightly prick the bottom of each pastry cup once or twice to prevent excessive puffing in the center (this creates more room for filling).
- Add Brie: Place one piece of brie cheese in the center of each pastry cup. The cheese should sit on the bottom, nestled into the pastry. Don’t worry if pieces vary slightly in size—each bite will still be delicious. Make sure brie is centered so cranberry sauce has room around it.
- Top with Cranberry Sauce: Spoon about 1-2 teaspoons of cranberry sauce on top of each piece of brie. Don’t overfill—too much sauce can make the pastry soggy or cause overflow. The sauce should sit mostly on top of the cheese, with just a little pooling around the edges. If using whole berry cranberry sauce, make sure to include berries in each bite for best presentation.
- Apply Egg Wash (Optional): For extra-golden, shiny pastry, brush the exposed edges of the puff pastry with beaten egg wash (1 egg beaten with 1 tablespoon water). This step is optional but creates that gorgeous professional bakery appearance. Use a pastry brush and be gentle—don’t deflate the pastry layers.
- Bake: Place muffin tins in the preheated oven and bake for 13-15 minutes, until the puff pastry is golden brown, puffed, and crispy. The pastry should be deeply golden—pale pastry means it’s undercooked and will be doughy. The cheese should be melted and bubbly, and the cranberry sauce should be warmed through. Watch carefully in the last few minutes to prevent over-browning.
- Cool Slightly: Remove from oven and let the bites cool in the muffin tin for 3-5 minutes. This allows them to set slightly and makes them easier to remove without falling apart. Don’t skip this step or they’ll be too fragile!
- Remove and Garnish: Carefully remove each bite from the muffin tin using a small offset spatula, butter knife, or spoon. Transfer to a serving platter. While still warm, drizzle each bite with honey (about ½ teaspoon per bite) and top with a small sprig of fresh rosemary or thyme. If using optional toppings like chopped nuts, pomegranate arils, or sea salt, add them now while the honey is still sticky.
- Serve: Serve warm or at room temperature. These are best enjoyed within 2-3 hours of baking for optimal texture, though they remain delicious (if slightly softer) for several hours.
Notes
- Pastry Temperature: Working with properly thawed puff pastry is crucial. Too cold and it will crack; too warm and it becomes sticky and difficult to handle. If it gets too warm while working, pop it back in the refrigerator for 10 minutes.
- Even Baking: Rotate muffin tins halfway through baking if your oven has hot spots to ensure even browning on all bites.
- Cranberry Sauce Consistency: If your cranberry sauce is very thick, thin it slightly with a teaspoon of water. If it’s too runny, simmer it gently on the stovetop for a few minutes until it thickens, then cool before using.
- Size Variations: You can make mini versions using a mini muffin tin (bake for 10-12 minutes) or larger ones using a regular-sized muffin tin with larger pastry squares (bake for 18-20 minutes).
- Honey Drizzle Timing: Don’t add honey before baking—it will burn. Always add it as a finishing touch after baking.
- Make It Spicy: For an unexpected kick, use hot honey or add a tiny pinch of red pepper flakes on top of the cranberry sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 245
- Sugar: 8g
- Sodium: 195mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg