This little appetizer has been my go-to for holiday parties and impromptu get-togethers for years. I first made these in a tiny kitchen during a December open house when I had only a single sheet of puff pastry and a jar of cranberry sauce in the pantry. The combination of warm, oozing cheese and bright cranberry hit so many satisfying notes—sweet, tangy, creamy and flaky—that everyone kept coming back for more. They disappear within minutes, which is why I always double the batch if the crowd is larger than eight.

What makes these bites special is how effortless they are and how restaurant-like they taste with minimal fuss. Each portion is a small, balanced bite: a crisp golden shell, a molten center of brie, a spoonful of jewel-toned cranberry, and a tiny crunch of candied pecan if you choose. They’re festive without being fussy, and the rosemary sprig garnish adds a bright herbal aroma that elevates the presentation. For home cooks who like to look prepared without hours in the kitchen, these are the perfect answer.

Ingredients

• Puff pastry: One sheet of store-bought puff pastry, thawed according to package directions. I often use Pillsbury or Pepperidge Farm; look for the rectangular sheet in the refrigerated section. The butter layers are what create the flaky, golden cups.
• Brie cheese: 4 ounces of brie, cut into 12 small cubes. A full-fat triple cream variety melts luxuriously; if you prefer a milder taste choose a simple farm-style brie. Remove thick rind if you want a less chewy finish.
• Cranberry sauce: 1/2 cup jarred or homemade cranberry sauce. Ocean Spray or a simple homemade sauce with orange zest are both excellent. The sauce provides the sweet-tart counterpoint to the cheese.
• Candied pecans: 2 tablespoons, chopped, optional for crunchy texture. You can use store-bought candied pecans or quickly candy raw pecans in a skillet with sugar.
• Rosemary: Small fresh sprigs for garnish, optional. A tiny needle-thin sprig adds color and an aromatic note that pairs beautifully with cranberries and cheese.
• Grease: Nonstick spray or a little softened butter to grease the mini muffin tin; an optional egg wash (1 egg beaten with 1 tablespoon water) will create a deeper brown on the pastry edges if desired.

Instructions

Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin with nonstick spray or softened butter, ensuring each cup is evenly coated so the pastry releases cleanly after baking. Place a rimmed baking sheet nearby if you plan to transfer the tin for easier oven handling. Roll and cut the pastry: On a lightly floured surface, roll the thawed puff pastry out into a roughly uniform rectangle to remove fold lines and make it slightly thinner—about 1/8 inch thick. Using a sharp knife or bench scraper, cut the sheet into 12 equal squares. Each square should be roughly the size to fit and slightly overlap the edges of the mini muffin cup. Chilled but pliable pastry gives the best rise. Form the cups: Gently press each pastry square into a muffin cup, working the corners to conform to the shape but avoiding stretching. If you notice cracks, pinch the dough together or patch with a small extra bit of pastry. If you choose to use an egg wash, brush the edges lightly now to encourage a deep golden color. Assemble the filling: Cut the brie into 12 even pieces and place one cube into the center of each pastry cup. Spoon approximately 1 teaspoon of cranberry sauce over each brie cube—enough to add flavor but not so much that it floods the cup. Sprinkle a pinch of chopped candied pecans over the cranberry if using; this adds a contrasting crunch that is especially appealing. Bake until golden: Place the muffin tin on the middle rack of the oven and bake for 15 to 18 minutes, rotating once halfway through if your oven runs unevenly. Watch for the pastry to become deeply golden and for the brie to soften and bubble slightly. Total time depends on your oven and the thickness of the pastry—visual cues are more reliable than strict timing. Cool and garnish: Remove the tin and let the bites cool in the tin for about 5 minutes; this lets the cheese set just enough to avoid ooze during transfer. Use a small offset spatula or butter knife to lift each bite onto a serving platter. Top each with a tiny rosemary sprig or a zest of orange for brightness. Serve warm for best texture and flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. To maintain as much crispness as possible, place a paper towel under a loose lid to absorb moisture. Reheat on a baking sheet at 350°F for 6 to 8 minutes until warmed through and crisped; avoid the microwave which will make the pastry soggy. For longer storage, freeze unbaked assembled cups on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 4 to 6 minutes to the baking time and watching for the cheese to bubble.

Ingredient Substitutions

If you need a gluten-free version, use a sheet of gluten-free puff pastry or small gluten-free phyllo cups, though texture will vary. For a dairy-free approach, replace brie with a creamy cashew-based spread and omit the pecans if nut-allergies are a concern. Swap cranberry sauce for fig jam or apricot preserves for an earthier sweetness; balsamic-reduced cherries also pair well with brie. If you prefer a sharper cheese, camembert or a young goat cheese will shift the flavor profile while maintaining meltability—expect a tangier finish.

Serving Suggestions

Serve these alongside a simple charcuterie board with cured meats, olives and fresh fruit for variety. They pair wonderfully with a crisp white wine such as Sauvignon Blanc or a light rosé; for non-alcoholic options, sparkling water with a twist of orange complements the cranberry brightness. Garnish with a dusting of finely chopped toasted pecans or a few microgreens for a modern presentation. For larger gatherings, place them on warmed platters to keep the cheese supple while guests graze.

Seasonal Adaptations

In winter, add a pinch of orange zest to the cranberry sauce and use rosemary as garnish for a holiday vibe. In autumn, swap cranberries for a warmed apple butter spiced with cinnamon. For spring or summer, use a bright strawberry or raspberry conserve and top with toasted pistachios instead of pecans. Small changes like swapping preserved fruit or nuts can make the same technique feel fresh across seasons.

Meal Prep Tips

To streamline hosting, assemble all cups in the morning and refrigerate until ready to bake. If transporting to a party, bake them at the host location or keep them warm in an insulated carrier. Use a labeled tray to keep garnishes and serving utensils separate until plating—this prevents sogginess and makes final presentation quick. If you expect high volume, double the ingredients and use two muffin tins so you can bake one while guests enjoy the first tray.

These bites are small in size but large in hospitality—simple to make, easy to love, and endlessly adaptable. They make every gathering feel a little more thoughtful, and I hope you discover your own favorite twist the first time you make them.