These cranberry Brie bites are an irresistible appetizer, guaranteed to impress at any Christmas Eve party or New Year’s Eve gathering. Bursting with bright cranberry, silky Brie cheese, and toasted nuts nestled in a flaky puff pastry shell, they strike the perfect balance of tangy, creamy, and crunchy in every little bite.
Ingredients
- 1 (8-ounce) round of President Brie or your favorite Brie cheese
- nonstick cooking spray or cooking spray, for greasing
- 1 sheet frozen puff pastry, thawed
- ½ cup whole‑berry cranberry sauce
- ½ cup finely chopped pecans or walnuts (feel free to mix!)
- A drizzle of honey (optional but divine)
- sea salt flakes, to taste
- Fresh thyme leaves, for garnish (optional)
Instructions
Prepare your pan and cheese
- Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.
- Trim and discard the rind from your Brie cheese. Pop the wheel into the freezer for 15–20 minutes to firm up (this makes slicing much easier).
Cut the pastry
- Roll your thawed puff pastry into a 10×14-inch rectangle.
- Slice into 24 equal squares (4 strips lengthwise × 6 strips crosswise).
- Gently press each square into a greased muffin cup, forming a tidy little shell.
Slice and assemble
- Remove the firmed cheese from the freezer and slice into 24 cubes, roughly ¾-inch each.
- Spoon 1 teaspoon of whole‑berry cranberry sauce into each pastry cup.
- Set in a cube of Brie cheese.
- Sprinkle 1 teaspoon chopped nuts—pecans or walnuts.
- Add a tiny pinch of sea salt flakes, then (if using) a whisper of honey.
- Garnish with thyme leaves if you’d like that pop of holiday green.
Chill, then bake
- Transfer the muffin pan to the refrigerator to chill for 30 minutes (or up to 3 days, covered, if prepping ahead).
- Preheat your oven to 400°F (200°C).
- Bake for 18–20 minutes, until golden, puffed, and fragrant.
Serve
- Release each bite carefully from the pan.
- Serve warm. Add a final sprinkle of sea salt flakes and enjoy the oohs and aahs.