Description
Tiny, flaky pastry cups filled with gooey brie, a spoonful of bright cranberry, and a sprinkle of crunchy pecans if you’re feeling fancy. They bake fast, look gorgeous, and vanish even faster — seriously, make extras.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed until pliable
- 4 oz wheel of brie, cut into twelve bite-sized pieces
- about ½ cup cranberry sauce (homemade or from a jar)
- 2 tbsp chopped candied pecans (optional, for crunch)
- Small fresh rosemary sprigs to finish, optional
Instructions
- Heat the oven to 375°F (190°C) and lightly oil a mini muffin pan so the little cups pop out easily.
- On a floured board, open the thawed pastry and slice it into a dozen squares. Gently press each square into a muffin cup so the corners stand up a bit.
- Nestle a brie cube into each pastry shell. Spoon about ½ teaspoon of cranberry sauce over the cheese. If you want crunch, scatter a few chopped candied pecans on top.
- Bake until the pastry is puffed and golden and the filling bubbles, about 15–18 minutes. Rotate the pan halfway if your oven runs hot.
- Let the bites rest in the tin for 4–5 minutes, then lift them out and add a tiny rosemary sprig to each for a festive pop.
Notes
- Bold tip: Don’t overfill. A small spoonful of cranberry is plenty — too much makes a soggy mess.
- Want them ahead of time? Assemble them, cover, and refrigerate up to 24 hours; add a minute or two to the baking time when you pop them in.
Nutrition
- Serving Size: 1
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2.5g
- Carbohydrates: 11g
- Protein: 3g
- Cholesterol: 10mg