Should I cut the rind off the brie for cranberry brie bites?

No, leave the rind on. It is completely edible and works like a natural wrapper that holds each cube together as the inside melts. Removing it makes the cheese collapse and leak down the sides of the pastry cup. For the cleanest melt, freeze the cubes for 10 to 15 minutes before assembling.

Can I freeze these brie bites?

Yes, they freeze beautifully after baking. Cool them completely, freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 375 degrees F for 8 to 10 minutes and the pastry crisps right back up.

How do I keep the pastry bottoms from getting soggy?

Three rules: a fully preheated 400 degree F oven, no more than 1 teaspoon of sauce per cup, and baking on the lower oven rack until deep golden. Whole berry cranberry sauce has less loose liquid than jellied sauce, so it steams the base far less. Serve within 30 minutes of baking for the crispest result.

What can I use instead of brie in this recipe?

Camembert is the closest swap at a 1 to 1 ratio, rind on, with nearly the same creamy melt. For a tangier bite, use a goat cheese log cut into thick coins, though it stays firmer and will not ooze the same way. Avoid fresh mozzarella, which releases too much water and turns the pastry cups soggy.

How do I make enough for 30 guests?

One batch makes 24 bites, and guests eat 2 to 3 each, so plan on a triple batch for about 70 bites. You will need two 24-cup mini muffin tins to keep the baking waves moving. Bake in waves and hold finished trays in a 200 degree F oven for up to 30 minutes while the rest bake.

Cranberry Brie Bites: 20-Minute Holiday Appetizer

Ingredients

Scale

2 sheets frozen puff pastry (1 box, 17.3 oz), thawed
8 oz brie cheese, rind left on, cut into 24 cubes
1/2 cup whole berry cranberry sauce
1/3 cup pecans, toasted and finely chopped
2 tablespoons honey, plus more for drizzling
2 tablespoons fresh rosemary leaves, finely chopped
1 large egg, beaten with 1 tablespoon water
1/4 teaspoon flaky sea salt

Cook Mode Prevent your screen from going dark

Instructions

Place a rack in the lower third of the oven and preheat to 400 degrees F. Lightly grease a 24-cup mini muffin tin.
On a lightly floured surface, unfold the thawed puff pastry sheets. Roll each gently into a 12-inch square, then cut each square into 12 equal pieces, about 3 inches each.
Press one pastry square into each muffin cup, letting the corners stick up over the rim.
Drop one cube of brie into the center of each pastry cup, rind and all.
Spoon about 1 teaspoon of cranberry sauce over each brie cube. Do not overfill, because the cheese bubbles up as it melts.
Sprinkle the chopped pecans and half the rosemary over the cups. Brush the exposed pastry edges lightly with egg wash and finish with a pinch of flaky sea salt.
Bake for 11 to 13 minutes, until the pastry is puffed and deep golden and the cheese is bubbly at the edges.
Cool in the tin for 5 minutes so the cheese sets enough to hold its shape. Run a thin knife around each cup, lift onto a serving platter, drizzle with honey, and scatter the remaining rosemary. Serve warm.

Author: Chef Hanna Zest
Prep Time: 10
Cook Time: 12