Ingredients

• Puff Pastry: Frozen puff pastry is my hero. Just let it thaw in the fridge. Don’t rush it on the counter, or it gets sticky and impossible. I learned that the hard way, resulting in a doughy, sticky mess all over my hands.
• Brie Cheese: The star of the show! I leave the rind on because I’m lazy and I actually like the texture. It holds the cheese together a bit better. If you’re a rind-hater, feel free to cut it off. No judgment here.
• Whole Berry Cranberry Sauce: Canned is perfectly fine, and honestly, it’s what I usually use. It has the right amount of sweetness and tartness. If you have homemade, you’re already winning.
• Pecans: You need that crunch! Please, please toast them for a few minutes first. The smell alone is worth it, and it makes them so much more flavorful. I once forgot and the difference was… noticeable.
• Fresh Rosemary: This is for the aroma! A tiny sprig on top makes them smell like a winter wonderland. It just screams ‘holiday season’ to me.
• Egg: This is for the egg wash to get them beautifully golden brown. I’ve forgotten it before, and they still taste good, but they look a little pale and sad. Don’t let your bites be sad.

Instructions

Step 1: Get Everything Ready

First thing’s first, preheat your oven to 400°F (200°C). This is important! A hot oven makes the puff pastry puff up perfectly. While it’s heating, I lightly grease a 24-cup mini muffin tin. Then I roll out my thawed puff pastry sheet just a little on a floured surface. You’re not trying to make it huge, just even it out. The pastry should still be cold! If it gets warm and floppy, I swear it’s ten times harder to work with.

Step 2: Cut the Pastry and Brie

Okay, time to make some squares. I cut the pastry sheet into 24 equal-ish squares. Do they need to be perfect? Absolutely not. Mine are always a little wonky, and that’s part of their charm. Then, I cut the brie into small, bite-sized cubes. About half an inch is good. This is the part where I always snack on a few pieces of brie. Quality control, you know?

Step 3: Assemble Your Bites

Now for the fun part! Gently press each little pastry square into a cup of your mini muffin tin. It’s okay if the corners stick out a bit; it looks rustic and cute. Then, drop a cube of brie into each pastry cup. This already looks promising, right? The little pastry nests are just waiting for their cheesy goodness. It’s a simple little process that feels very satisfying.

Step 4: Add the Toppings

Next, spoon a small amount of cranberry sauce over the brie. And I mean small! My first time, I went wild and it bubbled over everywhere, creating a sticky, burnt mess in my oven. So, maybe half a teaspoon per bite. Then, sprinkle a few chopped, toasted pecans over the top. The smell of the nuts and the sweet cranberry is just amazing. Finally, a tiny little sprig of rosemary on each one.

Step 5: The Golden Touch and Bake

In a small bowl, whisk the egg with a splash of water to make an egg wash. I use a pastry brush to gently brush the exposed edges of the puff pastry. This is the secret to that gorgeous, shiny, golden-brown finish. Now, pop the tray into the preheated oven. I set my timer for 13-15 minutes. You’re waiting for them to get puffy and deeply golden, and the cheese should be all melty and bubbly.

Step 6: Cool Down and Serve!

This is the hardest part: waiting. When they come out of the oven, they are basically molten cheese lava. Let them cool in the tin for at least 5 minutes. This helps them set up so they don’t fall apart when you take them out. I use a small knife to gently lift them out and place them on a serving platter. They smell so good, it’s impossible to resist snagging one immediately. Be careful!

Storage Tips

Okay, to be real, these are best eaten warm and fresh from the oven. That’s when the pastry is at its flakiest and the brie is perfectly gooey. But, if you have leftovers (which is rare!), you can store them. Let them cool completely, then pop them in an airtight container in the fridge for up to 2 days. The pastry will soften a bit. To reheat, and this is important, use your oven or an air fryer at around 350°F for a few minutes. This will re-crisp the pastry. I microwaved them once. ONCE. They turned into a sad, soggy lump. Don’t do that. Lol.

Ingredient Substitutions

I am all for using what you have! One time, I was out of puff pastry and used crescent roll dough instead. It was a different vibe—softer and more bread-like—but still really good! You could also swap the pecans for walnuts or even pistachios. If cranberry sauce isn’t your thing, fig jam or apricot preserves are absolutely amazing with brie. I tried raspberry jam once… it was a little too sweet for me, but you might love it! Don’t have rosemary? A tiny sprinkle of thyme would also be lovely.

Serving Suggestions

I love putting these on a big wooden board or a rustic platter. It just feels right. Scatter some extra fresh rosemary sprigs and a handful of whole cranberries around them to make it look extra festive. These bites are practically begging for a glass of something bubbly, like prosecco or champagne. It cuts through the richness of the cheese perfectly. They are the ultimate pre-dinner snack, the thing that keeps everyone happy and out of your hair while you finish the main course. These bites plus some holiday music? That’s the mood.

Cultural Backstory

Brie and cranberry is such a classic holiday combination, especially in American holiday culture. It’s got all the hallmarks of festive food: it’s warm, it’s a little fancy, and it brings together sweet and savory flavors. For me, this recipe isn’t about some long, storied history. It’s about my own personal history. It represents the start of the holiday season in my home. It’s about creating new, easy traditions amidst the beautiful chaos of family gatherings. It’s become a comforting, familiar signal that the best part of the year has officially begun. It’s my modern little twist on holiday appetizers.

Frequently Asked Questions

→ Can I make these in a regular-sized muffin tin?

You totally can, but they’ll be much bigger! You’d need to cut the pastry into larger squares and bake them for a bit longer. They become more of a hand-held tart than a one-bite appetizer, which isn’t a bad thing at all!

→ Do I have to take the rind off the brie?

Nope! I never do. The rind is completely edible and helps the cheese keep its shape so it doesn’t melt into a giant puddle. If you really don’t like the taste or texture, you can absolutely cut it off before cubing the cheese.

→ My puff pastry got soggy at the bottom. What did I do wrong?

Ah, the dreaded soggy bottom! This usually happens if the cranberry sauce is too watery or if you use too much of it. Make sure you’re using a thicker, whole-berry sauce and just a small dollop. A super hot oven also helps cook that bottom crust quickly!

→ How far in advance can I make these?

I’d say the sweet spot for assembling them ahead of time is about 2-3 hours. Any longer and the pastry can start to get a little damp from the fillings. Just assemble, cover with plastic wrap in the fridge, and bake when you’re ready!

→ Any other fun variations you’ve tried?

Oh, for sure! I’ve used crumbled goat cheese instead of brie for a tangier flavor. I’ve also swapped the pecans for candied walnuts and added a tiny pinch of cinnamon. Don’t be afraid to play around with different jams and nuts!