📝 About This Recipe
These elegant bites are a symphony of textures and flavors, featuring buttery, flaky puff pastry cradling molten triple-cream Brie and a zesty homemade cranberry compote. The tartness of the fresh berries is perfectly balanced by a hint of orange zest and a balsamic reduction, while toasted pecans provide a satisfying crunch. They are the ultimate holiday appetizer, offering a sophisticated twist on classic seasonal ingredients that will vanish from the platter in minutes.
🥗 Ingredients
The Pastry Base
- 1 package Puff Pastry (2 sheets, thawed but chilled)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Brie & Fruit Filling
- 8 ounces Brie Cheese (high quality, chilled for easier cutting)
- 1.5 cups Fresh Cranberries (rinsed and picked over)
- 1/3 cup Granulated Sugar
- 1 tablespoon Orange Zest (from about one large orange)
- 2 tablespoons Orange Juice (freshly squeezed)
- 1 teaspoon Balsamic Glaze (adds depth and acidity)
- 1/4 teaspoon Ground Cinnamon
Crunch & Garnish
- 1/2 cup Pecans (finely chopped)
- 2 sprigs Fresh Rosemary (needles removed and finely minced)
- 1 tablespoon Honey (for a final drizzle)
- 1 pinch Flaky Sea Salt (to brighten the flavors)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease two 12-cup mini muffin tins with non-stick spray or a light coating of butter.
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2
In a small saucepan over medium heat, combine the fresh cranberries, sugar, orange juice, and orange zest. Cook for 8-10 minutes until the cranberries burst and the mixture thickens into a jam-like consistency.
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3
Stir the balsamic glaze and ground cinnamon into the cranberry mixture. Remove from heat and let it cool slightly while you prepare the pastry.
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4
On a lightly floured surface, roll out the thawed puff pastry sheets slightly to smooth out the seams. Use a knife or pizza cutter to cut each sheet into 12 equal squares (totaling 24 squares).
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5
Gently press each pastry square into the prepared mini muffin cups. The corners should hang over the edges slightly to create a rustic, floral look.
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6
Cut the chilled Brie into small 1-inch cubes or wedges. It is not necessary to remove the rind, as it is edible and helps the cheese hold its shape.
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7
Place one cube of Brie into the center of each pastry-lined muffin cup.
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8
Top the Brie with a generous teaspoon of the prepared cranberry compote.
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9
Sprinkle the chopped pecans evenly over the tops of the cranberry-topped bites.
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10
Bake in the center rack of the oven for 15-18 minutes, or until the pastry is golden brown and puffed, and the cheese is bubbling.
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11
Remove from the oven and let the bites rest in the pan for 5 minutes. This allows the cheese to set slightly so they don't fall apart when handled.
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12
Carefully lift the bites out of the tin and place them on a serving platter. While still warm, drizzle lightly with honey and sprinkle with minced rosemary and a tiny pinch of flaky sea salt.
💡 Chef's Tips
For the easiest handling, keep the Brie in the freezer for 15 minutes before slicing so it doesn't stick to your knife. If you are short on time, you can substitute the homemade compote with a high-quality store-bought whole berry cranberry sauce mixed with a little orange zest. Ensure your puff pastry is cold when it goes into the oven; if it has become too soft while assembling, pop the filled tins in the fridge for 10 minutes before baking to ensure maximum flakiness. To make these nut-free, simply swap the pecans for toasted pumpkin seeds (pepitas) or leave them out entirely. Avoid overfilling the cups with cranberry sauce, as it can boil over and cause the pastry to stick to the pan.
🍽️ Serving Suggestions
Pair these bites with a crisp, chilled glass of Prosecco or Champagne to cut through the richness of the Brie. Serve alongside a platter of salty Prosciutto and Marcona almonds for a complete charcuterie experience. These go wonderfully with a warm spiced apple cider for a non-alcoholic festive pairing. Arrange them on a wooden board garnished with whole cinnamon sticks and fresh pine boughs for a beautiful holiday presentation. Offer a small bowl of extra balsamic reduction on the side for guests who enjoy a more savory, acidic punch.