This recipe started as a last-minute idea for a holiday gathering and quickly became my go-to party starter. I wanted something small, elegant, and impossibly simple that would still feel special. These little bites deliver: a flaky puff pastry cup, a warm, melty cube of Brie, and a spoonful of bright cranberry that cuts through the richness. I first made them one chilly December evening when guests arrived earlier than expected; within minutes the first tray was gone and everyone asked for the recipe.

What makes these particularly memorable is the interplay of textures and temperatures — the cool snap of a toasted puff pastry edge, the creamy, slightly gooey Brie, and the jewel-like tang of cranberry. They’re easy enough for a weeknight appetizer and elegant enough for a holiday table. I remove the Brie rind for a silky melt, but you can leave a thin layer if you enjoy the slightly firmer texture it adds when warmed. These mini bites are also forgiving: use store-bought cranberry sauce or a quick homemade version and you’ll still get spectacular results.

Ingredients

• Puff pastry (1 sheet): Use a thawed store-bought sheet (Pepperidge Farm or similar) for consistent layers and a reliable puff. Keep it cold until you roll to preserve the butter layers and get the flakiest cups.
• Brie (4 oz): Choose a young, creamy Brie for best melting properties. I remove the thick rind and cut into 24 roughly 1/2-inch cubes so each cup receives a neat morsel that melts evenly.
• Cranberry sauce (1/2 cup): Homemade or canned work here; a slightly chunky sauce provides great texture contrast. If using canned, choose a high-quality brand or homemade with orange zest for brightness.
• Egg (1, beaten): For an egg wash to give the pastry a deep golden sheen. Use one whole egg beaten with a teaspoon of water.
• Salt & pepper (pinch): A tiny pinch of flaky salt and freshly ground black pepper on each bite enhances the sweet-tart cranberry and the creamy Brie.
• Optional garnish: Fresh thyme leaves or chopped pistachios add aroma and an attractive finish — pistachios add crunch and color, thyme adds an herbal lift.

Instructions

Prep the tin and pastry: Preheat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin or line with small paper liners. Keep the pastry chilled until just before cutting; on a lightly floured surface roll to smooth creases if necessary. Use a 2-inch round cutter to make 24 circles — re-roll scraps once, but avoid overworking the dough to keep layers distinct. Form the cups: Press each pastry circle gently into the mini muffin wells, creating a small cup with the edges slightly higher than the center. This helps contain the Brie and cranberry as they warm. If the pastry is sticking, dust the cutter lightly with flour and handle quickly to keep things cold. Assemble the filling: Cut the Brie into 24 cubes (about 1/2-inch each). Place one cube into each pastry cup, topping with approximately 1/2 teaspoon of cranberry sauce. A small spoon or piping bag helps you control portions and keeps the presentation tidy. Sprinkle a whisper of salt and freshly ground black pepper over each one to pull the flavors together. Egg wash and bake: Brush the exposed pastry edges lightly with the beaten egg for a glossy, golden finish. Bake at 400°F (200°C) for 12–15 minutes, or until the pastry is puffed and deeply golden and the Brie is soft and beginning to ooze. Keep an eye during the last 3 minutes — oven temperatures vary and you want golden, not burned pastry. Cool and garnish: Let the bites rest in the tin for about 2 minutes before removing with a small spoon or spatula to a cooling rack. Garnish with fresh thyme leaves or a sprinkle of chopped pistachios while still warm so the flavors meld and the nuts adhere.

Storage Tips

Store leftover bites in an airtight container in the refrigerator for up to 3 days. To maintain flakiness, place a sheet of parchment between layers so they don’t steam and get soggy. Reheat briefly in a 350°F (175°C) oven for 6–8 minutes or in an air fryer at 325°F (160°C) for 3–5 minutes until warmed through and the pastry crisp returns. Avoid microwaving unless you’re okay with softened pastry. For longer storage, assemble unbaked cups, freeze on a tray until firm, and transfer to a freezer bag for up to one month; bake from frozen, adding 3–5 minutes to the baking time.

Ingredient Substitutions

If Brie isn’t available, use Camembert or a mild triple-cream cheese cut into cubes; these melt similarly. For a dairy-free version use a firm dairy-free melting wheel or a vegan camembert, though flavor will be different. Swap cranberry sauce with fig jam, apricot preserves, or caramelized onions for a savory twist — reduce the amount slightly for very sweet jams. Use gluten-free puff pastry if avoiding gluten, but note texture may differ and handling requires extra cold to keep layers intact.

Serving Suggestions

Serve warm on a wooden board with small cocktail picks for easy grabbing. Offer complementary items like thin apple slices, honey, or a trompe-l'oeil of savory meats (prosciutto) to balance richness. For a brunch, pair with sparkling wine or a crisp white like Sauvignon Blanc; for a cozy evening, serve alongside mulled wine or a rich cider. Garnish each bite with tiny thyme sprigs or finely chopped pistachios for color, texture, and a restaurant-worthy finish.

Cultural Background

These bites draw on French techniques — laminated dough and Brie — and combine them with New World fruit preserves. Puff pastry and soft-ripened cheeses have been paired for centuries in European kitchens; the cranberry element became popular in North American holiday cooking where tart berries balance rich dairy. This small-plate format reflects contemporary tapas and canapé trends where miniature versions of classic flavors are served at gatherings.

Seasonal Adaptations

Winter calls for cranberry and pistachio; in spring swap to rhubarb compote and a scattering of chives. For summer entertaining, use a light apricot or peach jam and top with microgreens. At Thanksgiving or Christmas, add a whisper of orange zest to the cranberry and use rosemary rather than thyme. Each season’s changes subtly alter aroma and texture while keeping the easy assembly and baking method the same.

Meal Prep Tips

To prep ahead, cut and cube the cheese and store in a small airtight container; portion cranberry sauce into small piping bags or resealable bags with a corner snipped for easy filling. Cut pastry circles and nest them between sheets of parchment in a single layer to prevent sticking. Assemble the cups on a rimmed baking sheet, cover with plastic wrap and refrigerate up to 24 hours, or freeze on the sheet for longer storage, then bake when guests arrive for perfectly fresh bites with minimal last-minute work.

These mini bites are little celebrations of texture and flavor — effortless to make and reliably adored. Try them once and they’ll become a staple in your host repertoire, flexible enough to make every gathering feel just a touch more special.