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cranberry Brie cups

Cranberry Brie Cups

These cranberry Brie cups are a holiday appetizer dream—flaky puff pastry, creamy melted Brie, and sweet-tart cranberry sauce in every bite. Simple to assemble and absolutely irresistible!
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 38 minutes
Servings: 12 cups
Course: Appetizer
Cuisine: American, Holiday
Calories: 150

Ingredients
  

Cranberry Sauce
  • 1 cup cranberries fresh or frozen
  • 0.25 cup granulated sugar adjust to taste
  • 0.25 cup water or orange juice
  • 1 tbsp orange zest optional
  • 1 tsp lemon juice fresh
  • 1 tsp cornstarch mixed with 1 tbsp water
Pastry Cups
  • 1 sheet puff pastry thawed if frozen (about 8 oz)
  • 6 oz Brie cheese rind removed, cut into cubes
  • 1 egg for egg wash
  • 1 tbsp water for egg wash
  • fresh thyme or rosemary for garnish, optional
  • coarse sea salt or flaky salt for finishing

Equipment

  • Mini Muffin Tin
  • Rolling Pin
  • Saucepan
  • Cookie Cutter
  • Pastry Brush

Method
 

  1. In a saucepan, combine cranberries, sugar, water (or orange juice), and orange zest. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes until berries burst.
  2. Add lemon juice and cornstarch slurry. Cook 1–2 minutes more until thickened. Remove from heat and cool completely.
  3. Preheat oven to 375°F (190°C). Lightly flour surface and roll puff pastry sheet to even thickness. Cut 12–15 circles (2.5–3 inches) and press into greased mini muffin tin.
  4. Place a cube of Brie into each pastry cup. Spoon 1 tsp cranberry sauce over cheese. Optionally add honey, nuts, or cracked pepper.
  5. Whisk egg and water, then brush pastry edges. Bake 15–18 minutes until golden brown and bubbly. Let cool 5 minutes in pan.
  6. Garnish with herbs and flaky salt. Serve warm for best flavor and texture.

Notes

Make the cranberry sauce ahead and refrigerate up to 3 days. Assemble and bake just before serving. For variation, try adding nuts or a drizzle of honey before baking.