Cranberry Brie Puff Pastry Bites with Pecans

Why You’ll Love This Recipe

• Gooey, creamy brie meets tart-sweet cranberry and toasty pecans for perfect bite-sized balance.
• Uses store-bought puff pastry for an impressive, stress-free party appetizer.
• Egg-washed pastry bakes up deeply golden with a glossy, bakery-style finish.
• Make-ahead and freezer friendly for easy entertaining.

Grocery List

• Produce: Fresh thyme
• Dairy: Brie; 1 large egg
• Pantry: Frozen puff pastry; cranberry preserves or whole-berry cranberry sauce; pecans; flaky sea salt; nonstick spray or butter

Full Ingredients

For the Bites

• 2 sheets frozen puff pastry (about 17.3 oz/490 g total), thawed until pliable but still cold
• 8 oz (225 g) triple-cream brie, cold, cut into 24 cubes (about 3/4-inch each)
• 1/2 cup (160 g) cranberry preserves or whole-berry cranberry sauce
• 1/2 cup (60 g) pecans, chopped and toasted
• 2 tsp fresh thyme leaves, plus extra for garnish
• Flaky sea salt, to finish
• Nonstick spray or soft butter, for the pan

Egg Wash

• 1 large egg
• 1 tbsp water

Step-by-Step Instructions

Step 1: Preheat and toast the pecans

Position a rack in the center of the oven and heat to 400°F (200°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or butter. Spread the chopped pecans on a small baking sheet and toast in the preheated oven for 4–6 minutes until fragrant and slightly darkened. Cool completely, then set aside.

Step 2: Thaw and cut the puff pastry

If frozen, thaw the puff pastry at room temperature until just pliable, about 30–40 minutes. Keep it cold. Unfold each sheet on a lightly floured surface. If needed, gently roll to an even 10-inch square. Using a sharp knife or pizza cutter, cut each sheet into 12 equal squares (about 2.5 inches/6.5 cm each) for a total of 24 squares.

Step 3: Prep the fillings and egg wash

Whisk the egg and water together to make the egg wash. Cut the cold brie into 24 cubes (rind on or off, your choice; the rind will melt just fine). Stir the cranberry preserves to loosen. Strip thyme leaves from the stems.

Step 4: Form the pastry cups

Press one pastry square into each mini muffin cup, letting the corners point upward like a little star. Keep the pastry cold; if it gets soft, chill the pan for 10 minutes to keep the layers flaky.

Step 5: Fill with brie, cranberry, pecans, and thyme

Place 1 cube of brie in each cup. Top with 1 teaspoon cranberry preserves, about 1/2 teaspoon toasted pecans, and a pinch of thyme leaves. Avoid overfilling so the pastry can seal and puff.

Step 6: Seal, glaze, and bake

Fold two opposite corners of each pastry toward the center, leaving a small gap to vent steam. Lightly brush exposed pastry with egg wash and sprinkle each bite with a pinch of flaky sea salt. Bake 14–16 minutes, rotating the pan halfway, until the pastry is deeply golden, glossy, and puffed.

Step 7: Garnish and serve

Cool in the pan for 5 minutes to let the molten cheese settle slightly, then loosen edges with a small offset spatula. Transfer to a platter, garnish with extra thyme leaves, and serve warm.

Pro Tips

• Keep it cold: Cold pastry puffs higher. If the kitchen is warm, chill assembled bites for 10 minutes before baking.
• Cut cleanly: A sharp knife or pizza cutter preserves the pastry’s layers for a flakier rise.
• Do not skimp on color: Bake until rich golden-brown for the best crisp texture and buttery flavor.
• Brie prep: For neat cubes, chill brie and wipe the knife between cuts. Rind removal is optional.
• Rotate the pan: Turning the pan halfway ensures even browning in most home ovens.

Variations

• Fig and Rosemary: Swap cranberry for fig preserves; finish with a pinch of chopped rosemary and cracked black pepper.
• Raspberry Pistachio: Use raspberry jam and chopped pistachios; add a few strands of lemon zest.
• Pepper Jelly and Bacon: Replace cranberry with mild red pepper jelly and top with crisp bacon crumbles and thinly sliced scallions.

Storage & Make-Ahead

Best fresh, but still great reheated. Refrigerate cooled bites in an airtight container up to 2 days; reheat at 350°F (175°C) for 6–8 minutes until crisp and warm. For make-ahead, assemble unbaked bites in the muffin tin, freeze until firm, then store in a bag up to 1 month. Bake from frozen at 400°F (200°C) for 18–20 minutes. Toast pecans up to 1 week ahead and store airtight at room temperature.

Nutrition (per serving)

Approximate per bite: 170 calories; 12 g fat (6 g saturated); 12 g carbohydrates; 4 g protein; 1 g fiber; 4 g sugars; 150 mg sodium.