Description
Tiny, festive puff pastry parcels filled with gooey brie and a bright spoonful of cranberry — add chopped candied pecans for crunch if you like. They’re fast to make and vanish fast, so consider doubling the recipe.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed until workable
- 4 oz wheel of brie, cut into 12 small cubes
- ½ cup cranberry sauce (homemade or jarred)
- 2 tablespoons candied pecans, finely chopped (optional)
- Small sprigs of fresh rosemary, for finishing (optional)
Instructions
- Heat the oven to 375°F (190°C). Lightly oil or spray a mini muffin pan.
- Unfold the pastry on a lightly floured surface and divide it into 12 equal squares. Gently press each square into a mini muffin cavity to form a little cup.
- Nestle one brie cube into each pastry cup. Spoon about ½ teaspoon (or to taste) of cranberry sauce over the cheese. If using, scatter a pinch of chopped candied pecans on top.
- Bake on the middle rack for 15–18 minutes, until the pastry is deeply golden and the filling is bubbling.
- Let the bites rest in the tin for about 5 minutes, then lift them out carefully. Garnish each with a tiny rosemary sprig, if desired, and serve warm.
Notes
Tip: Assemble ahead and refrigerate unbaked for up to 24 hours — add a couple minutes to the bake time if chilled.
Nutrition
- Serving Size: 1
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2.5g
- Carbohydrates: 11g
- Protein: 3g
- Cholesterol: 10mg