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Cranberry & Rosemary Baked Brie Bites in Puff Pastry

Golden puff pastry cups filled with creamy melted brie, topped with a sweet-tart cranberry compote and a fragrant sprig of fresh rosemary. A stunning and easy holiday appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: American, French, Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Puff Pastry & Cheese
  • 1 sheet puff pastry thawed
  • 8 oz Brie cheese wheel chilled, cut into 12 pieces
  • 1 large egg beaten with 1 tsp water for wash
Cranberry Compote
  • 1 cup cranberries fresh or frozen
  • 1/4 cup sugar
  • 2 tbsp orange juice
Topping & Garnish
  • 2 tbsp honey or maple syrup, for drizzling
  • 12 sprigs fresh rosemary small pieces

Equipment

  • 12-cup Muffin Tin
  • Small saucepan
  • Rolling pin
  • Pizza Cutter or Sharp Knife
  • Pastry brush

Method
 

  1. Simmer cranberries, sugar, and orange juice in a saucepan for 8-10 minutes until thickened into a compote. Let cool.
  2. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
  3. Roll out puff pastry slightly and cut into 12 equal squares.
  4. Press a pastry square into each muffin cup. Place a piece of brie in the center and top with a teaspoon of cranberry compote.
  5. Brush pastry corners with egg wash. Bake for 15-18 minutes until golden and bubbly.
  6. Cool for 5 minutes in the pan. Remove, insert a rosemary sprig into each, and drizzle with honey before serving warm.

Notes

Can be assembled in the muffin tin up to a day ahead and refrigerated covered. Add 1-2 minutes to bake time if baking from cold.