Puff Pastry Cranberry Brie Bites

Ingredients

• 2 sheets frozen puff pastry, thawed (490 g)
• 8 ounces brie cheese, chilled (227 g)
• 3/4 cup thick whole-berry cranberry sauce (210 g)
• 1/3 cup toasted pecans, optional (38 g)
• 2 teaspoons finely chopped fresh rosemary (2 g)
• 1 tablespoon all-purpose flour for rolling (8 g)
• 1 tablespoon unsalted butter for the pan (14 g)
• 1 large egg for brushing (50 g)
• 1 tablespoon water for egg wash (15 g)
• 1/4 teaspoon flaky salt (1.5 g)

Instructions

1. Cut cold, even pastry squares. Unfold chilled pastry on a lightly floured surface and roll just enough to smooth seams. Cut each sheet into twelve equal squares. Press them into a greased mini-muffin pan, keeping pointed corners above the rim.
2. Center restrained fillings. Place one brie cube in each pastry cup and top with a level teaspoon of thick cranberry sauce. Keep sauce away from the exposed pan edge, where sugar can stick. Add a small pinch of pecans if using.
3. Chill briefly for sharper layers. Refrigerate the filled pan for 10 minutes while the oven reaches 400°F. This firms any butter softened during assembly. Straighten pastry corners after chilling, without pressing down on the filling or sealing the open tops.
4. Bake beyond pale puffing. Bake for 15 to 18 minutes. The bites are ready when the corners look deeply golden, the lower sides are firm, and the cheese bubbles gently around the cranberry sauce.
5. Release and garnish. Let the pan stand for 5 minutes. Run a thin knife around any sticky edge and lift each bite to a rack or platter. Add tiny rosemary tips after baking, then serve warm enough.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Puff Pastry Cranberry Brie Bites.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.

Nutrition Facts