Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.

Recipe Summary

prep:
15 mins
cook:
18 mins
additional:
50 mins
total:
1 hr 23 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.

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  • Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.

  • Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

Cook's Note:

Placing the Brie cheese in the freezer for 20 minutes makes it easier to cut.

Nutrition Facts

106 calories; protein 2.9g; carbohydrates 7g; fat 7.5g; cholesterol 9.5mg; sodium 99.1mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 5 stars
11/17/2018
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. Read More
(67)
66 Ratings
  • 5 star values: 58
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2018
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. Read More
(67)
Rating: 5 stars
09/10/2018
Love these! They are now the most requested appetizer I make for parties. I used seeded raspberry jam, not cranberry, but everything else is the same. It's SO IMPORTANT to spray the hell out of that mini muffin pan with Pam or the jam will stick to the pan. One thing I learned is that I need to put a larger cookie sheet underneath the mini muffin pan because sometimes the jam bubbles up and spills over on the edges. Read More
(42)
Rating: 5 stars
07/05/2018
I made this according to recipe the first time and got raving reviews. I made it again, used filo cups, used 3 berry jam (homemade by my sister in law), candied chopped pecans (found in the salad section where the croutons are) and a little dash of salt & pepper to balance the sweetness of the jam. These went so fast you wouldn’t believe it! This is the BEST recipe. Read More
(14)
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Rating: 5 stars
12/30/2017
AMAZING recipes. I made these for Thanksgiving as an app. My family thought they were super fancy and delicious. Used raspberry preserves instead of cranberry sauce. Also tried bacon and egg. Read More
(6)
Rating: 5 stars
11/26/2017
Very good! Fifteen minutes probably would have been enough in the oven for presentation s sake. (They were smoking by 18 minutes with melted cheese bubbling over the sides leaving a crater in the center but still really tasty.) Be sure to grease the muffin tins well! Read More
(6)
Rating: 4 stars
12/20/2017
I would cook them a bit longer and roll the dough a bit thinner. The pastry tastes better and the texture is better if a bit crispy. Read More
(6)
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Rating: 5 stars
12/18/2017
These were easy and awesome! Will certainly add them to my favorite holiday appy list! Read More
(5)
Rating: 5 stars
11/27/2018
These were a hit at Thanksgiving. Instead of cranberry sauce, I used a cranberry-jalapeño jelly that I found at Whole Foods. Read More
(5)
Rating: 5 stars
11/25/2018
I made these last thanksgiving as a quick and easy appetizer. I used Pillsbury croissant dough and they came out great. They were a big hit. Will probably make them again for Christmas. Read More
(3)