This little appetizer has become my go-to for holiday gatherings and last-minute dinner parties. I first stumbled on the idea at a friend’s holiday potluck where someone brought tiny pastry cups filled with something sweet and cheesy; they vanished in minutes. I recreated the concept at home, tuned the balance between creamy Brie and tart cranberry, and found the perfect finish with a scattering of candied pecans and a tiny sprig of rosemary. The delicate contrast of flaky pastry, melted cheese, and bright fruit makes these bites feel both sophisticated and comfortingly familiar.

I learned how forgiving this combination is through trial and error. The first time I baked them I underfilled the shells and they looked forlorn; the second time I used an oversized piece of Brie and the pastry didn’t crisp. After a few tweaks—standardized 12 equal squares from one sheet of puff pastry, 4 ounces of Brie cut into 12 cubes, and 1/2 cup of cranberry—these transformed into a crowd favorite. The bites are easy to transport, freeze well for make-ahead entertaining, and deliver big flavor from simple pantry items.

Ingredients

• Puff pastry: One sheet frozen puff pastry (about 8 x 8 inches when thawed). I prefer Pepperidge Farm for consistency—keep it cold but pliable so it doesn’t tear when you cut squares.
• Brie cheese: 4 ounces whole Brie, rind intact or trimmed, cut into 12 roughly 1 tablespoon cubes. Look for a creamy, mild Brie—avoid overly ripe wheels that will weep too much when heated.
• Cranberry sauce: 1/2 cup store-bought or homemade cranberry sauce. For a bright, balanced flavor try Bonne Maman or fresh homemade sauce with orange zest for extra lift.
• Candied pecans: 2 tablespoons chopped, for crunch and caramelized sweetness. You can use store-bought or make your own by tossing pecans with a teaspoon of brown sugar and baking briefly.
• Fresh rosemary: Small sprigs for garnish—choose tender tops for best appearance and aroma. A tiny sprig per bite adds a festive herbal note.
• Nonstick spray or melted butter: To grease the mini muffin tin so the pastry releases easily and the bottoms crisp.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin with nonstick spray or a thin brush of melted butter. A warm oven encourages the Brie to melt quickly while the pastry turns golden; 375°F gives a good balance without burning the edges. Cut and press pastry: On a lightly floured surface, roll the thawed puff pastry sheet gently to even thickness. Cut into 12 equal squares (for a standard 12-cup mini tin, cut into 3 columns by 4 rows). Press each square into the muffin cups, forming a small cup with the pastry coming slightly up the sides—this creates a crisp shell that holds the filling without sagging. Fill with Brie and cranberry: Cut the Brie into 12 cubes (about 1 tablespoon each). Place one cube into each pastry cup. Spoon approximately 1/2 teaspoon of cranberry sauce on top of each Brie cube—not too much, or the pastry may become soggy. Sprinkle a pinch of chopped candied pecans over the cranberry for texture. Bake: Bake for 15–18 minutes, rotating the tin halfway through so the browning is even. Look for pastry that is golden brown and Brie that has softened and become slightly bubbly. If the tops brown too quickly, tent loosely with foil for the last few minutes. Cool and garnish: Remove from the oven and cool on a wire rack for 4–6 minutes so the Brie sets slightly—this makes them easier to remove. Gently lift each bite from the tin with a small offset spatula or by running a knife around the edge. Top each with a tiny sprig of fresh rosemary and serve warm or at room temperature.

Storage Tips

To store, cool completely and refrigerate in an airtight container for up to 3 days. Place parchment between layers to prevent sticking. Reheat in a 350°F (175°C) oven for 6–8 minutes to restore crispness—microwaving will soften the pastry and make them greasy. For make-ahead freezing, assemble unbaked shells on a sheet tray, freeze until solid (about 1 hour), then transfer to a labeled freezer bag; bake from frozen and add a few extra minutes. Look for glossy Brie and crisp pastry as signs of freshness when reheating.

Ingredient Substitutions

If you need a nut-free version, omit candied pecans or replace them with toasted pumpkin seeds for crunch. For a milder cheese option, use Camembert or a young goat cheese log—note goat cheese will be tangier and less gooey. Choose whole berry cranberry sauce for texture or chutney if you prefer a spiced finish. For a gluten-free adaptation, buy a certified gluten-free puff pastry sheet and follow the same assembly steps; the bake time is generally the same but watch the edges for browning.

Serving Suggestions

Serve warm on a wooden board or tiered platter with small forks or toothpicks. These pair well with a crisp white wine like Sauvignon Blanc or a slightly sweet Riesling to balance the tart cranberries. For a holiday spread, complement them with fig jam crostini, marinated olives, and a bowl of mixed nuts. Garnish ideas include a tiny sliver of orange zest or a dusting of flaky sea salt for contrast.

Cultural Background

Small filled pastries are a universal concept—think vol-au-vents in French cuisine or savory tartlets found across Europe. The combination of cheese and fruit is a time-honored pairing: soft-ripened cheeses with preserves date back centuries as a way to add balance and preserve seasonal fruits. These bites play on that tradition, condensing a classic cheese-and-jam plate into a single, elegant mouthful that is rooted in both rustic hospitality and refined presentation.

Seasonal Adaptations

In winter, use cranberry sauce and garnish with rosemary for a festive profile. In spring or summer, swap cranberries for a peach or apricot preserve and top with toasted almonds and a basil leaf. For fall, try a pear chutney with caramelized pecans and a dusting of freshly ground black pepper to echo seasonal spices. Seasonal tweaks let you keep the same easy method while creating distinct flavor narratives for different occasions.

Meal Prep Tips

For stress-free entertaining, assemble the cups a few hours ahead and refrigerate on a tray covered with plastic wrap—bake when guests arrive. If baking from frozen, arrange on a parchment-lined sheet and bake at the same temperature, checking at the minimum time and adding 3–5 minutes if needed. Use a small offset spatula to remove bites intact; cooling slightly before extracting prevents filling from spilling out.

These little bites are about generosity in small packages: they’re easy to make, easy to share, and always spark conversation. Tweak the toppings to make them your own, and enjoy the simple pleasure of warm, melty cheese paired with bright fruit.