Cranberry Brie Bites Recipe

Wow! This recipe was a huge hit at the party. All what I kept hearing was 'who made these?'. These were gone so quickly. Because I didn't have time to prep and cut puff pastry, I bought frozen mini phyllo cups. These were actually perfect and made for bite-sized appetizers. I would do this again every time! I also did not cut off the rind of my brie. It's not necessary and it's totally edible. Save yourself some time :) I put the phyllo cups on a baking sheet lined with parchment paper then prepped my cups. I used probably about 1/4 teaspoon of cranberry sauce in each. My brie pieces were about 1/4 to 1/2 inch and I finely crumbled my walnuts and sprinkled them over, since chopped pieces would be too big for the cups. Topped it off with the coarse sea salt. I baked these according to the directions on the phyllo cups which was 350 degrees F for about 18-22 minutes until they were golden brown. The bites were crispy, the flavor was amazing and the clean up was a breeze! Great recipe!! Wish I would have taken a photo.

I used Athens Phyllo Shells (15 per pack), whole canned Cranberry sauce, fresh rosemary and pink Himalayan sea salt. I did not remove the rine and felt the salt was required. These are sooo delicious! I can't wait to share them at our Thanksgiving Potluck tomorrow. I decided to put the nuts on the side once I thought of possible allergies. However, not until AFTER sprinkling a few on the first batch. I tried with walnuts and pistachios. I thought the pistachios were better but since I prepped both I'll take them and see which is favored. Will definitely be repeating for our family dinner!

I used the puff pastry shells and because I had no Brie, I used squares of black pepper cheese in half of the shells and smoked Gouda squares in the other half. Topped it with the a small spoonful of Hickory Farms Hot Pepper Bacon Jam and topped with candied pecans. They were to die for! Variations to this recipe are endless.

I love the flavors. The recipe provided overcooked pastry and brie that exploded out of the shells. Using the same recipe the next time, I cooked the pastry in the tins for 10 minutes at 400 deg. F. Then I removed the tins, put the brie, cranberry sauce and nuts in them, and returned to oven for 5 minutes. PERFECT! I had to use a knife to open the puff pastry shells a little to put the ingredients in. But the result was lovely

The first time I made these I made them exactly as written. Since then I have made a variety using different jams and nuts. Raspberry, mango chutney, cranberry/fig. Also using chopped pecans and almond slivers so people can pick and choose a combo they enjoy. All of the different combos have been delicious and fun. I have 2 12 cup tins which is great. I make all 24 and save half to cook a day or two later when it is just my husband and I.

Good recipe - used homemade cranberry sauce, roasted sea salt pecans and added rosemary -was a hit at party -next time - will spray muffin pan with cooking spray and will not remove rind from brie -may try with cream cheese/goat cheese

I followed another review and instead of the frozen pastry I used frozen phyllo cups on a baking sheet lined with parchment paper . Added 1/4 teaspoon of cranberry sauce and then a teaspoon of Brie. Didn’t top with salt but may try coarse sea salt next time per another review. I baked per the package at 350 degrees F for about 18-22 until crispy and bubbly. They were all gone in minutes! Delicious

Really tasty, but I used too much cranberry. Kind of overpowered the Brie. And the tops of the pastry will get too brown before the bottoms get cooked crispy. So next time I’ll lay a sheet of foil over the pan once the tops are nicely brown. And the salt is definitely needed. Will make again. They look nice on the platter.

Yum! I made my own cranberry sauce and the puff pastry. I did as someone had suggested, as far as cooking goes. Put the puff pastry in the muffin cups and cooked them in the oven for 10 mins, added the brie, etc and put back in the oven for about 7 mins. Really good, will be making these again.

This was simple and quick to make and very tasty! The flavors sounded a little redundant to me for Thanksgiving, but the combination of each element with that sprinkle of sea salt was anything but! Everyone loved them. I followed the directions exactly. I bet it would be good with raspberry jam and almonds as well. I followed the recommendation of another review that the listed baking time was a bit long, and sure enough! They baked for 15 minutes and were perfectly done. 18 would have been MUCH to dark.., so I too recommend keeping an eye on them a bit sooner. Will definitely make again!

These are easy and amazing. I use a leaf or two of rosemary in each cup, but you can also use rosemary powder. I make these pretty often and the basic idea of puff pastry cups is great for lots of cuisines. I've put chutney and various Indian "stuffing" in them too. Always good and pretty quick to make.

Followed recipe exactly except put the Brie in first. Easy recipe. Used my homemade spiced cranberry sauce. They looked great and I was excited about sharing them on New Year's Eve. Sadly, they were quite bland-tasted too much puff pastry in the bite. Needs more cranberry and didn't even taste the Brie in there. Maybe I will try a normal muffin tin next time and add more of everything except the pp.

Delicious and the first of our finger foods to be gone on Christmas day! Will try with dark cherries in lieu of cranberry next!

It’s now a family favorite.

These are delish and so easy peasy. I make half with cranberry and half with seedless red raspberry preserves. Awesome.

Followed recipe exactly. Sure it had great taste, but it was greasy. Only thr tops of the pastry were crispy.

Made these for parties and they were a wonderful hit. I agree with others and the rind does not need to be cut off. Will definitely make again.

Have made these a couple of times and they were a big hit! Another recipe calls for crescent dough sheet instead of puff pastry which is also good. I also tried half with cranberry sauce and the other with fig jam and they were wonderful!

Delish! Placed in fridge for better than 30 mins before baking. And Def wait 5 minutes before taking out of muffin pan. You’re then able to restore any cheese/cranberry that oozed over the side of the puff pastry. I put my cranberry at the bottom, w Brie and pistachio on top. I don’t see as much red as I’d like. Next time I’ll try cheese on bottom, Cranberry on top. Also be sure to cut pastry as square as possible. I did find I was able to press it more square with my fingers after cutting for the ones not quite square..

We brought it to a house party with about 40 people and it was all gone. Everybody asked about it and asked for the recipe. It's a winner.