This little bite-sized appetizer has been my go-to for every holiday season for the last five years. I first discovered this combination during a Christmas cookie exchange when a neighbor arrived with tiny puff pastry cups filled with cheese and jam. I recreated the idea using brie and cranberry sauce, and it instantly became the most requested item at every gathering. The contrast of warm, molten brie with the glossy tartness of cranberry and the unexpected crunch from candied pecans makes these little morsels feel indulgent without being fussy.

I love that these are deceptively simple yet impressive. They come together quickly with a single sheet of puff pastry, a small wheel of brie, and a jar of cranberry sauce from the pantry. When the oven dings, the house fills with buttery, toasty aromas and everyone gravitates toward the platter. They are elegant enough for a dinner party and casual enough for a weeknight celebration. Because each bite is individually portioned, they are perfect for mingling, passing on trays, or offering as part of a festive spread.

Ingredients

• Puff pastry: One sheet of frozen puff pastry (thawed) is the backbone here. Look for the all-butter variety if you want extra flavor. Thaw it in the refrigerator overnight or on the counter for about 30 minutes until pliable but still cool. The rising layers create the crisp, flaky cup that holds everything perfectly.
• Brie cheese: Four ounces of brie yields 12 small cubes. Choose a young, creamy brie rather than an overly aged wheel so it melts smoothly without becoming too runny. If you prefer rind removed, quickly peel before cutting; leaving a little rind adds texture.
• Cranberry sauce: Half a cup of cranberry sauce provides bright acidity and a glossy top. Use a jarred variety in a pinch, but homemade cranberry sauce with orange zest adds freshness. If making it yourself, reduce sugar slightly for a more balanced tartness.
• Candied pecans (optional): Two tablespoons, chopped, give a toasted crunch and nutty sweetness. You can use store-bought or quickly candy pecans by toasting them with a tablespoon of sugar and a pinch of salt in a skillet for a few minutes.
• Fresh rosemary sprigs: Small sprigs for garnish add an aromatic, festive note. Use tiny sprigs placed gently on each warm bite for a celebratory look and a subtle pine-like aroma.

Instructions

Preheat and prepare the pan:Preheat your oven to 375°F. Lightly grease a 12-cup mini muffin tin with nonstick spray or butter to make removal simple. If you prefer, line the tin with mini parchment rounds for an extra-easy release. Bringing the oven fully to temperature before baking ensures an even lift and browning in the pastry.Roll and cut the pastry:On a lightly floured surface, gently roll the thawed puff pastry sheet once to even it out, about 1 inch larger in each direction. Using a sharp knife or a 2-inch square cutter, cut the pastry into 12 equal squares. Keep the pastry cool as you work; warm pastry loses its structure and will not puff as much.Form the cups and assemble:Press each square into the prepared mini muffin cups so the corners tuck slightly to form a cup. Place a cube of brie (about 1/3 ounce or a little less than one tablespoon) into the center of each pastry cup. Spoon roughly one teaspoon of cranberry sauce on top of each brie cube, then sprinkle lightly with chopped candied pecans if using. Avoid overfilling so the pastry can seal and the filling will heat through without spilling.Bake until golden and bubbly:Place the tin in the center of the preheated oven and bake for 15 to 18 minutes, rotating the pan halfway through if your oven has hot spots. You want the pastry to be deep golden brown and the brie to be soft and bubbling. If the edges brown too quickly, tent loosely with foil for the last few minutes.Cool and finish:Allow the bites to cool in the tin for about 5 minutes so the cheese sets slightly and the cups become easier to remove. Use a small offset spatula or butter knife to lift them out. Garnish each warm cup with a tiny sprig of fresh rosemary and serve immediately for best texture and contrast of flavors.

Storage Tips

To keep these at their best, cool completely and store in a single layer in an airtight container in the refrigerator for up to 48 hours. If stacking is necessary, separate layers with parchment paper to avoid sticking. Reheat in a 350°F oven for 6 to 8 minutes from refrigerated so the pastry crisps and the cheese warms without overcooking. For longer storage, freeze assembled cups before baking on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 3 to 5 minutes to the bake time and watching for bubbling cheese.

Ingredient Substitutions

If you need alternatives, swap brie for camembert or a mild triple-cream cheese for similar melt and flavor. For a dairy-free version use a high-quality vegan cream cheese or spreadable cashew cheese; texture will be slightly different but still satisfying. Replace puff pastry with gluten-free puff pastry sheets available at specialty stores, and note the bake time may vary slightly. If you prefer less sugar, use a reduced-sugar cranberry compote or mix cranberry sauce with a teaspoon of fresh lemon juice to brighten and cut sweetness. For a savory twist, use fig jam instead of cranberry.

Serving Suggestions

Serve warm on a platter with fresh rosemary sprigs and a small bowl of extra cranberry sauce for guests to add more. These pair beautifully with sparkling wine, a light white such as sauvignon blanc, or a winter cocktail with citrus notes. For a holiday board, present with sliced cured meats, olives, and toasted baguette slices. Garnish options include a small drizzle of honey, a sprinkle of flaky sea salt, or finely chopped fresh thyme for a more herb-forward profile.

Seasonal Adaptations

In winter, add a teaspoon of orange zest to the cranberry sauce for a festive citrus lift. For autumn gatherings try swapping pecans for toasted walnuts and mix in a pinch of cinnamon to the cranberry for warming spice. During spring or summer, top with a tiny dot of basil pesto and use a tart apricot jam in place of cranberry for a lighter, fruit-forward bite. The pastry and cheese canvas make this an easy dish to adapt to any seasonal ingredient.

Meal Prep Tips

Assemble the cups and refrigerate them for up to 6 hours before baking; this is perfect for hosting when you want to minimize last-minute work. Alternatively, freeze assembled but unbaked cups on a sheet tray until firm, then keep frozen in a labeled bag. On the day of the event bake straight from frozen and add a few minutes. Pack cooled bites in single layers separated by parchment for transport to potlucks, and reheat briefly on-site if possible for the best texture.

Success Stories

Readers and friends have told me these have become highlights at showers, office parties, and holiday buffets. One reader adapted them for a baby shower using pear preserves and mascarpone, which became a signature item for her event. Another host shared that making a double batch and freezing half saved them hours during a hectic holiday weekend. Small changes—like adding chopped pistachios for color or a tiny dollop of spicy marmalade—turn these into conversation starters.

These bites are a reminder that simple techniques and quality ingredients can yield something memorable. Whether you keep them traditional or experiment with swaps, the joy of sharing them with friends and family is what makes them special. Give them a try and make them your own.