Cranberry Brie Bites

Cranberry brie bites are the easiest Thanksgiving appetizer: flaky puff pastry cups filled with melty brie and sweet-tart cranberry sauce, finished with fresh rosemary — ready in 35 minutes with 5 ingredients.

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer

Cuisine American

Servings 12 bites

Calories 88 kcal

Ingredients

1 sheet frozen puff pastry from a 17.3 oz box, thawed
8 oz brie rind left on, cut into 24 small cubes
1/2 cup whole-berry cranberry sauce homemade or canned
1 large egg beaten with 1 tablespoon water (egg wash)
2 teaspoons fresh rosemary finely chopped, for garnish
Flaky sea salt for finishing

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin.
Unfold the thawed puff pastry on a lightly floured surface, smooth the seams, and cut into 24 equal 2-inch squares.
Press one square into each mini muffin cup; prick bottoms with a fork.
Add one brie cube to each cup and spoon about 1 teaspoon cranberry sauce over each.
Brush exposed pastry edges with egg wash.
Bake 13 to 15 minutes until puffed, deeply golden, and bubbling.
Rest 5 minutes, lift out with a thin knife, sprinkle with rosemary and flaky sea salt. Serve warm.

Notes

Keep puff pastry cold for flaky layers. Use whole-berry cranberry sauce for the best texture. Assemble up to 24 hours ahead without the egg wash, refrigerate covered, then add the egg wash just before baking. Freeze unbaked assembled cups for up to 1 month and bake from frozen, adding 3-4 minutes. Do not freeze baked bites.