Cranberry Brie Bites



  • cooking oil spray
  • 1 sheet of frozen puff pastrythawed in the refrigerator
  • all-purpose flour (for rolling the dough)
  • 4 ounces Brie cheese (½ wheel of brie) NOTE: Substitute camembert or goat cheese if you prefer
  • ½ cup whole berry cranberry sauce (not jellied)
  • ¼ 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 10×14-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.
  • Cut 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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