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Cranberry Brie Bites

Golden flaky puff pastry bites filled with melted brie and sweet-tart cranberry sauce, topped with pistachios and fresh thyme. An easy 30-minute fall and holiday appetizer made with just a few simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 bites
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the bites
  • 1 sheet puff pastry thawed, about 1 sheet from a 17.3 oz package
  • 8 oz brie cheese cut into 24 small cubes, rind removed if you prefer
  • 1/2 cup cranberry sauce whole berry or smooth
  • 3 tbsp chopped pistachios shelled, roughly chopped
For the finish
  • 1 tbsp honey for drizzling
  • 1 tsp fresh thyme leaves plus extra sprigs to garnish
  • 1 egg beaten, for egg wash (optional)
  • 1 pinch flaky sea salt optional

Method
 

  1. Preheat the oven to 400F (200C). Lightly grease a 24-cup mini muffin tin.
  2. Roll the thawed puff pastry out lightly on a floured surface. Cut it into 24 equal squares, then press one square into each cup of the mini muffin tin, letting the corners stick up slightly.
  3. Place a cube of brie into each pastry cup.
  4. Top each one with about 1 teaspoon of cranberry sauce, a little drizzle of honey and a pinch of chopped pistachios.
  5. Brush the exposed pastry edges with beaten egg if you want a deep golden shine.
  6. Bake for 12 to 15 minutes, until the pastry is puffed and golden and the brie is melted and bubbling.
  7. Let the bites cool in the tin for 2 minutes, then lift them out. Garnish with fresh thyme leaves and a pinch of flaky salt, and serve warm.

Notes

Use cold brie straight from the fridge so it holds its shape while you cube it. Keep the puff pastry chilled until the moment you cut it, because warm pastry sticks and tears. The bites are best served warm and fresh the same day, but you can assemble them up to 4 hours ahead and keep them covered in the fridge before baking.