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Cranberry Brie Bites with Puff Pastry and Rosemary

Cranberry Brie bites with puff pastry and rosemary bake in a mini muffin pan until the pastry is puffed and golden and the Brie is melted. Each bite pairs buttery pastry with creamy Brie, whole-berry cranberry sauce, and fresh rosemary.
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Prep Time 20 minutes
Cook Time 18 minutes
Resting 5 minutes
Total Time 43 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 1 puff pastry sheet (about 8 ounces), frozen, thawed but still cold
  • 1 tbsp all-purpose flour for rolling
  • 1 egg large
  • 1 tbsp water
For the filling
  • 8 oz Brie cheese cut into 24 small cubes
  • 0.5 cup whole-berry cranberry sauce
  • 1 tsp fresh rosemary finely chopped

Equipment

  • 1 24-cup mini muffin pan

Method
 

  1. Preheat the oven to 375°F.
  2. Grease the cups of a 24-cup mini muffin pan.
  3. On a lightly floured surface, roll the puff pastry into a 10x15-inch rectangle.
  4. Cut the pastry into 24 squares, each about 2 1/2 inches wide.
  5. Press one pastry square into each muffin cup, letting the corners extend above the rim.
  6. Beat the egg with the water.
  7. Lightly brush the exposed pastry edges with the egg mixture.
  8. Put one Brie cube in each cup.
  9. Top each cup with about 1 teaspoon cranberry sauce.
  10. Add a pinch of rosemary to each cup.
  11. Bake for 15–18 minutes, until the pastry is puffed and golden and the Brie is melted.
  12. Let the bites rest in the pan for 5 minutes.
  13. Carefully remove the bites and serve warm.

Notes

Keep the puff pastry cold while working so it stays easy to handle and bakes up flaky. Refrigerate leftovers for up to 3 days; freeze baked bites for up to 1 month. For a gluten-free option, use gluten-free puff pastry.