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The fabulously festive, outrageously easy, ooh and ahhh-worthy appetizer that will lead you to wonder why you’d fuss with any other appetizer ever again: EASY Brie Bites!

A mini muffin tin with cranberry brie bite appetizers, topped with pecans and rosemary springs

Melty pieces of Brie cheese tucked inside personally-sized pieces of golden, buttery puff pastry, then topped with cranberry sauce, pecans, and a sprig of rosemary for festive color, these tasty morsels are a total show stealer.

These easy Brie bites are the low-maintenance version of my mini Cranberry Brie Bites, which are essentially like bite-sized versions of a wheel of Brie wrapped in puff pastry.

They are delicious but labor-intensive. So much stamping and sealing!

Today’s version? DEAD SIMPLE.

Instead of making little pockets of puff pastry, you cut the pastry sheets into squares, then tuck the squares into mini muffin tins.

Add your cheese and the topping of your choice (our favorite is this quick Cranberry Orange Sauce), sprinkle with nuts, then pop them into the oven.

In 18 to 20 minutes, your stunning appetizer is ready to serve.

Delish cranberry brie bites in a mini muffin tin with pecans and fresh rosemary

We’ve attended a cache of holiday parties, and I have brought some version of these tasty Brie bites to every single one of them.

A new party will come along, and I’ll think “I’ll make something else this time!”…and then I find myself right back here.

Can you blame me?

These brie bites wow the crowd each time I make them.

They’re easy on the chef (me!), and since they can be prepped in advance, it’s easy to make them in bulk, then freeze all or a portion until party time.

Delicious cranberry and puff pastry appetizers in a mini muffin tin with fresh rosemary

How to Make Easy, DELISH Cranberry Brie Bites in Puff Pastry

The Ingredients

  • Puff Pastry. My holiday appetizer secret weapon!  I love using this simple, buttery, and flaky freezer staple any chance I get this time of year (and my guests love it too). You can find puff pastry in the freezer section at your local grocery store (buy extra and use it for Spinach Puffs).
  • Brie Cheese. If you have never tried Brie cheese, you need to make this recipe immediately. Brie cheese is buttery, unbelievably creamy, and proves that heaven on earth does, in fact, exist.
  • Cranberry Sauce. I love the combination of the sweet cranberry sauce with the nutty Brie cheese flavor. I used my Homemade Cranberry Sauce here, but you could also use any jam you like.
  • Sea Salt. A pinch of good, flaky sea salt makes the other flavors pop. Don’t skip it.
  • Pecans. The pecans add a nice crunch and special flare.
  • Rosemary. A sprig of fresh rosemary is delicious and beautiful on each Brie bite. Plus the red and green makes them look perfect on a holiday plate.

The Directions

  1. Place the Brie in the freezer for about 15 minutes to firm up, and generously coat your mini muffin pans with nonstick spray.
    A sheet of puff pastry dough cut into squares for making a holiday appetizer
  2. Roll the puff pastry into a rectangle, then cut into squares.
  3. Press the squares into each muffin cup. Use a fork to prick the bottom of the puff pastry in a couple places.
    Puff pastry and Brie cheese in a mini muffin tin
  4. Dice the Brie and add one piece to each muffin cup.Puff pastry squares, Brie cheese, and cranberry sauce in a mini muffin tin
  5. Top the Brie with the cranberry sauce, salt, and pecans.
  6. Place the muffin pans on top of baking sheets to catch any drips. Bake the Brie bites for 18 to 20 minutes at 375 degrees F, until puffed and golden. Let cool in the pans for a few minutes. Transfer the bites to a serving plate, and garnish with fresh rosemary. Serve hot or at room temperature, and DIG IN!

Quick Tips: How to Prepare Brie for Brie Bites

  • Do I Need to Cut the Rind of Brie Before Baking? No, you do not need to remove the rind before baking the Brie. It is edible and barely noticeable once the Brie is baked. If you prefer to cut the rind off, you can cut it off and use only the inside, but I find it wastes a lot of cheese.
  • I recommend popping the Brie into the freezer for about 15 minutes before preparing the recipe. This will make it easier to slice into pieces for these bites; Brie is so creamy, it tends to come part otherwise (delicious for regular snacking but less convenient for a Brie appetizer).
Tasty cranberry Brie bites served on a plate with chopped pecans and fresh rosemary

Recipe Variations + Topping Suggestions

  • Cranberry Brie Bites. Now that we’ve enjoyed a wide sampling of these baked Brie bites, I feel confident playing favorites. Our #1 is the version of the bites topped with homemade cranberry sauce.
  • Raspberry Brie Bites. This was a close second, made using store-bought raspberry jam in place of the cranberry sauce. Quick and delicious!
  • Fig Brie Bites. I used fig butter purchased at Trader Joe’s; fig jam would work as well. Since figs are quite sweet, I recommend dialing it down to ½ teaspoon per bite. (Are you a fan of figs like me? Be sure to check out these Mini Fig Goat Cheese Bacon Phyllo Bites.)
  • Apricot Brie Bites. The next flavor of jam I want to try. Honestly, the jam possibilities are endless!
  • Pepper Jelly Brie Bites. Sweet and spicy! Use pepper jelly in place of the cranberry sauce.
  • Savory Brie Bites. Instead of jam, use a store-bought savory chutney. Pesto (like these Pesto Pinwheels) would be ultra tasty too.

Prefer goat cheese over brie? Try these Goat Cheese Balls instead.

Make Ahead and Storage Tips

  • To Store. Store leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Place bites in a mini muffin tin and bake at 350 degrees F until warmed through. You can also serve these bites at room temperature.
  • To Freeze. Bake the Brie bites as directed and let cool completely. Then arrange the bites in a single layer on a baking sheet, and place in the freezer until solid. Store the frozen bites in a single layer in an airtight freezer-safe storage container or ziptop bag for up to 2 months. When ready to serve, reheat directly from frozen in a 350 degree F oven until hot.

Meal Prep Tip

Fully assemble the bites in the muffin pan, and refrigerate them unbaked for up to 3 days before baking. You can also fully bake and freeze these bites for up to 2 months. See notes on this above.

Baked cranberry and Brie puff pastry appetizers in a mini muffin tin

Mini Muffin Pan Recommendations + A Note on Batch Size

This recipe yields 48 bites, which means that you can either:

  • Bake ONE Batch (fastest option) using two, 24-cup muffin pans like this. Bake both pans at the same time, placing one pan in the upper third of the oven and one in the lower third of the oven; switch the pans’ positions once halfway through.
  • Bake FOUR Batches using two, 12-cup mini muffin pans like this. Bake two pans at the same time, rotating the pans’ positions as directed above.
  • And if you only have one mini muffin pan of any size you can bake these bites in as many batches as it makes sense. I own two, 12 cup pans, so I baked 24 bites (filling both pans) one day, froze the bites, then baked the second 24 bites the next day. I reheated the frozen bites just before party time. No one could tell the difference! 

Enjoy the holiday festivities more and stress over what to bring to a holiday party less with these simple, sublime cranberry Brie bites!

Frequently Asked Questions

Can I Make Brie Bites in the Air Fryer?

While I haven’t tried this myself, another reader has reported success with it. I recommend reducing the cook time to roughly 12 to 14 minutes, but check them very early and often.

Can I Make Brie Bites with a Variety of Toppings?

Yes! Try a Brie bite variety plate: Arrange the puff pastry and Brie in the muffin tin as directed. Top some of the pieces with raspberry, some with cranberry, some with pesto, etc. You can use a mix of nuts as well. Then, let guests sample and choose their favorites.

What Other Nuts Can I Use?

If you’d like to switch out the nuts, swap the pecans for chopped walnuts or pistachios.

Brie Bites with Cranberry

4.82 from 65 votes
Baked Brie Bites are the ultimate easy holiday appetizer and will wow your guests! Made with puff pastry, Brie cheese, cranberry or raspberry, and pecans.

Prep: 15 minutes
Cook: 20 minutes

Servings: 48 bites


  • 2 sheets of frozen puff pastry thawed overnight in the refrigerator
  • 8 ounces Brie cheese
  • 1 cup Homemade Cranberry Sauce or whole berry cranberry sauce or jam of choice
  • 1 teaspoon flaky sea salt such as Maldon or fleur de sel
  • 1/2 cup finely chopped raw pecans
  • 4 springs fresh rosemary cut into 6 pieces


  • Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Place the Brie in the freezer for 15 minutes to firm up. VERY generously coat 2, 24-cup mini muffin pans with nonstick spray (if you only have 1 pan or if you have 2, 12-cups pans, make the Brie bites in batches).
  • Unroll 1 sheet puff pastry on a lightly floured work surface (leave the second sheet in the refrigerator until you are ready to use it). Roll into a 10 x 14-inch rectangle. Cut the sheet lengthwise into 4 even strips. Cut crosswise into 6 even strips. You will have 24 squares total (each square will be about 2 1/2 inches on each side). Gently separate the squares and press them into the mini muffin tins to create a puff pastry cup. With the tines of a fork, prick the bottom of each puff pastry in 2 to 3 places.
  • Cut the piece of Brie in half, then place 1 half back in the freezer. Dice the remaining Brie into 24 pieces (they will be between 3/4 and 1/2-inch on each side). Place one piece of Brie in the center of each mini muffin cup. Top each piece of Brie with 1 teaspoon cranberry sauce. Sprinkle with 1/2 teaspoon salt, then half of the chopped pecans. Place in the refrigerator. Repeat with the second sheet of puff pastry, second half of Brie, and the remaining salt and pecans.
  • Place each muffin pan on a rimmed baking sheet to catch any cheese or cranberry that bubbles over. Bake the pans on the upper and lower thirds of the oven for 18 to 20 minutes, until the pastry is puffed and the corners are golden brown, switching the pans’ positions on the upper and lower racks once halfway through. Let cool in the pans for 3 minutes. If any of the Brie or cranberry has bubbled out, use a fork to scoot it back into the center of the bites (no one will know!).
  • Gently transfer the bites to a serving plate (I find a fork works well to transfer them). Garnish each with a small piece of fresh rosemary. Enjoy hot or at room temperature.


  • TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 3 days. 
  • TO REHEAT: Place bites in a mini muffin tin and bake at 350 degrees F until warmed through. You can also serve these bites at room temperature. 
  • TO FREEZE: Bake the Brie bites as directed and let cool completely. Then arrange the bites in a single layer on a baking sheet, and place in the freezer until solid. Store the frozen bites in a single layer in an airtight freezer-safe storage container or ziptop bag for up to 2 months. Reheat from frozen in a 350 degree F oven until hot. 
  • TO MAKE AHEAD: Fully assemble the bites in the muffin pan, and refrigerate them unbaked for up to 3 days before baking. You can also fully bake and freeze these bites for up to 2 months. See notes on this above. 


Serving: 1biteCalories: 73kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 5mgSodium: -14mgPotassium: 13mgFiber: 1gSugar: 3gVitamin A: 33IUVitamin C: 1mgCalcium: 10mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. These are so cute! As Ina would say “how easy is that”. I like the versatility of this recipe in that you can use many different ingredients to top the puff pastry.

  2. On the recipe list of ingredients, you might want to add to cut ‘each’ sprig of 4 rosemary into 6 pieces. Just to clarify, it is early morning for me so I may just haven’t had enough coffee yet but finally figured out the math. :). Can’t wait to try the recipe with pepper jelly. We have a local company, Rose City Pepperheads that makes outstanding pepper jelly that is awesome like a blackberry that actually taste like blackberries.

    Now…back to that coffee. 

  3. Thanks for such great recipes. I want to try this with goat cheese and chutney. Will the cheese swap work?

    1. Thank you for your kind comment, Jane! Goat cheese isn’t as melty as Brie, so you’ll want to mix it with something like half and half to make it creamier (similar to how I added goat cheese in this recipe). You could also use a goat milk Brie cheese. I hope you enjoy the recipe if you try it!

    1. I’m so happy to hear that this recipe was a hit, JMac! Thank you for taking the time to share this kind review!

  4. These are amazing. It took me a bit to get all the puff pastry cut out into squares, but after that they are super easy to assemble. Everyone loved these and they travel so well!5 stars

      1. Hi!!! I am new to puff pastry! Excited to make these!
        Do you thaw out the pastry in advance?
        Or from freezer to cutting up the squares?

        I apologize if I missed it in your article

        1. Hi Tiffany! No problem! Did you happen to see the full ingredient list and directions in the recipe card? Right next to the ingredient 2 sheets of frozen puff pastry it says “thawed overnight in the refrigerator” Hope this helps!

  5. Wow erine it is looking so delicious. Planning to make it ready tomorrow. Hope my wife will be happy for this surprise. Thanks buddy ?5 stars

  6. I’ve tried different recipes form the internet but this one, to be honest, is one of the best I’ve tried yet. Thank you so so much for sharing such a good recipe with others.5 stars

    1. Hi Tressa! While I have not tried this swap myself, I think it could work. However, the dough will not be quite as flaky and light. If you decide to experiment with it, I’d love to hear how it goes!

  7. Hi Erin,
    Really like the recipe and the different variations, where do you get your puff pastry from. I see you get some ingredients from Trader Joe’s and I know they have a good puff, wondering if that is the one you use, I find different stores and brands don’t always yield the same results.

    1. Hi Timothy! I have the best luck with Pepperidge Farm, and it’s easy to find. I also hear Dufour is amazing, but I haven’t seen it for sale here. I hope this helps!

  8. These look great! I’ve often made baked brie with a whole wheel of brie, but this looks so much more convenient. Just wondering – have you used different flavors of jelly instead of the cranberry sauce? How about a little brown sugar and pecans?

    1. Hi Rebecca! If you check out the “Recipe Variations” section of the blog post, you can find my suggested flavor variations. I hope you enjoy the recipe!

  9. Made these to have a new dish at my family’s Christmas this year. My moms comment was “I’m just going to keep eating these until I puke” haha
    Safe to say they’ll be returning to every Christmas in the future.
    Also, thanks for really helpful explanation throughout the recipe; love the comments of variations and how to make ahead.5 stars

  10. I used up some VERY old and kinda dried out puff pastry dough this way. Because my dough was so dried out, it didn’t go into the muffin pans very well, so I cut it into strips and lined the regular-sized muffin tins like that. Nevertheless, with brie, a homemade plum preserve and a few nuts, these were scrumptious. I’ll never throw out the old dough now that I have this recipe! I actually like these better than wrapping a whole brie. The dough to cheese ratio is better and there’s less chance of a doughy pocket or undercooked cheese. Thank you!5 stars

  11. These were very tasty and super easy to make. I will definitely make them again. I used Lingonberries instead of cranberries because that’s what I had on hand. Still very good. Any tart jam or sauce with a little sweetness would be great.5 stars

  12. Well I followed the the recipe exactly, the only exception being substituted cranberry sauce with Reese’s hot jalapeno jam. But the jam was chunky and thick so thought it’d work. One teaspoon of jam was wayyyyyy toooo much. It all spilled over the rims and completely coated the pan top. I think if I were try this again I’d;
    1 – use 1/2 teaspoon of cranberry (or something strong flavored cuz you’re reducing amount)
    2 – I’d put the 1/2 teaspoon on the last 5 minutes of cook time.
    Just long enough to get warm and protect the cheese from bubbling too much. But not bubble over. Also with this much liquid jelly it got the pastry piece all soggy. It was so soggy I couldn’t even taste a tiny bit. Just a soggy sugary syrupy mess. Sad. I’m just grateful I make these the day before my company so I still have time for plan B.
    I gave the rating a 3 because I really do think these have potential and I’m grateful the author gave us so many helpful tips with different options.
    Wish all recipe postings did this. Much appreciated.3 stars

  13. Erin, these look amazing! I can’t wait to try them. Is it strictly necessary to reheat them after freezing if they’re going to be served at room temperature? I’m thinking of making them this weekend for a work party next week, and I’m hoping they won’t be soggy if I just defrost them at room temperature. Thoughts? Thanks for sharing!

    1. Hi Jessica! I think they do need to be reheated. When the puff pastry thaws it loses a little something that the reheating brings back to life. If you decide to not reheat, I’d love to know how it turns out!

  14. I made this for a potluck a month before Thanksgiving to try it out, it was really good.
    I used your homemade Cranberry Orange recipe and while it was still on the stove it tasted sweet enough but when I tasted the bite, it was much more tart. Do you think the Honey cooks off? I’m going to make it again for Thanksgiving next week and will add a lot more Honey. :)

    I also made your Brussel Sprouts with Feta, everyone loved them!5 stars

    1. Hi April! So glad you enjoyed the recipe! Thank you for this kind review! For the sauce, add an additional 1 to 2 tablespoons of honey to the sauce, if desired (be careful when you taste—the sauce is hot!).

  15. Have you ever tried this with apples? I have a mass of apples leftover from apple picking this year and thought apples, Brie, and maybe a little thyme would make for a nice combo…do you think I could just dice up the apples raw or should I cook them and make more of a chutney before adding to the bites?

    1. Hi Beata! I’ve only tested this recipe as written, so I wouldn’t be able to advise how it would be to make with apples. If you decide to experiment, let me know how it goes!

  16. I like the recipe, but the puff pastry came out soft and greasy as opposed to puffed and baked. Any tips? I sprayed the pans generously–perhaps too generously?4 stars

    1. Hi Jennifer! Definitely go a little lighter on the spray. I say spray generously but it is always going to depend on what mini muffin pans you use too. Some require more of a coating and some do not. Also puff pastry is buttery so it will always have a slightly greasy feel to them. All ovens are different so my best guess is to cook them on the bottom rack a little longer. They should definitely be puffed and baked. Lastly, the mini muffin pans will make a difference in how the pastry comes out. Darker coated ones seem to bake better than lighter coated ones. Hope this helps!

  17. Do you know if they turn soft or soggy if refrigerated/reheated? I’m considering taking these to a potluck but making them the night before. Any info would be appreciated! :)

    1. Hi Stephanie, any time you use puff pastry it will lose some of its texture when refrigerated. When reheating place bites in a mini muffin tin and bake at 350 degrees F until warmed through.This should help the crisp them back up just a little. You can also serve these bites at room temperature. Hope this helps!

  18. Wonderful recipe! I lightly toasted the pecans beforehand and made a quick cranberry sauce. My husband and I really enjoyed them! Thanks so much!5 stars

  19. My family and I loved the Brie bites! The recipe is easy to follow and they taste amazing. I definitely recommend this recipe!!5 stars

  20. We made these last night to take to a party. They certainly tasted great, but were such a total mess that we didn’t want to share them. The brie expanded massively, literally boiled up and almost completely out of the pastry cups. What was left was watery jam.
    What do you think caused this?
    Next batch I made as a galette, with just one larger circle of dough, brie, jam and nuts with folded in edges. Again the brie greatly expanded and boiled up, but not over the edges. Tasted fantastic, looked better, but again the brie was only detectable by taste, and visually just a watery jam coating on the dough. The jam wasn’t a cheap version either.
    Would love to know how to make them both attractive and delicious.

    1. Hi Ann! This recipe does a good job of telling you how to make them both attractive and delicious. If your jam is watery, I think the issue with that is the type of jam used. I’ve not had this issue with my cranberry sauce that I use for these. Also you might need to allow your brie to freeze for a little longer if it’s expanding that much and broiling out. Other than that, it’s really hard to know what went wrong without being in the kitchen with you. Myself ( and others) have had great success, so I wish they would of been a hit for you too!

    2. I made a recipe, same ingredients and the Brie also bubbled over, the jam baked on the rim making it hard to get out of the tins. It was still very good but the bottom of some did not seem quite done. I am looking at this recipe and comments to see how to solve the problem because they are so tasty! Next time I will poke holes in the bottom and bake at 350 rather than 400. And put the Brie in the freezer. They are definitely worth trying again! Thanks for the help everyone!

      1. I’m sorry to hear you had this issue Glenda! The method has worked well for myself (and others) so I wished it would of been a hit for you too!

  21. I love this recipe and found a delicious twist on it. Stonewall Kitchens makes a wonderful cranberry horseradish spread that is is perfect for this. It really give it a savory, sharp edge. And I just love horse radish.5 stars

  22. These were delicious and easy to make. Can really taste the brie and cranberry, a very good combination. I don’t like rosemary so I left that off also didn’t use nuts (I wish I had for a little crunch). Quick bite and a great appetizer.4 stars

  23. I’d like to make these as an early appetizer on Christmas, but the oven will be very busy. Do you think I could make them and pull the edges together like a sort of wonton and then cook them in the air fryer? Any suggestions re this idea would be appreciated. I won’t hold you responsible if they come out funny. Thanks

    1. Hi Robbie! While I haven’t tested it out myself it sounds like it could work! Maybe give it a test run with just one pastry to see how the timing and temperature are. If you decide to experiment, let me know how it goes!

  24. These were fabulous! I did use damson plum jam instead of cranberry and lightly toasted the pecans before using, but filled the rest of the recipe perfectly. SO darn good, we were blown away. Thanks Erin, another super recipe I will make again and again.5 stars

  25. Overall this recipe is very easy. No problems with bubbling over (I left the rind on the cheese) and the puff pastry was soft, but crisp and warm and lovely. We had homemade cranberry sauce I used. Couldn’t find fresh rosemary so added the teeniest amount of dry. I “chopped” the pecans in a blender which I wouldn’t do next time just so we could have more of a crunch–they got too fine and soft in the blender. And I didn’t have any flaky sea salt so I used a small amount of table salt on one tray of bites and a different sea salt spice blend on another and they both tasted super yummy. Big hit at Christmas! I’ll make it again Thanks!5 stars

  26. Made these for Christmas and they were soooo delicious!! Everyone loved them. I made them with your cranberry sauce recipe as well which was also yummy!5 stars

  27. Total disaster. I followed directions exactly, baked for 22 minutes and bottom was greasy mess. I could not get them out of muffin tins, had to dig them out. I finally put on baking sheet and was able to brown bottoms a little. The bites looked terrible and I could not take to our Christmas party. If I find the courage to try again I will try to prebake the puff pastry, less cheese and top with jam/fruit at end of baking. I loved the idea, but these were epic fail.1 star

    1. I’m sorry to hear you had trouble with the recipe Dawn. The timing and method has worked well for myself (and others) so I wished it would of been a hit for you too.

  28. Have you ever baked the pastry dough first to crisp it up, then add ingredients for the last few minutes to melt cheese and warm?

  29. We LOVE these! ❤️ I also tried chicken with brie and pesto. But the favorite, hands down was with brie, triple berry jelly, and fresh rosemary. I totally forgot about the pecans, but I can imagine that it would take it to another level. Such a simple, and fast appy ! This is a keeper for sure!5 stars

  30. I also “GENEROUSLY” greased the pan and was left with soggy dough. Even if you follow the recipe correctly, if you over grease these will not turn out – baker beware.

    1. Sorry to hear you had trouble Kate. As stated in my other comment, there could be a few factors to the results that you go. Restating this incase anyone else needs some suggestions: Definitely go a little lighter on the spray. I say spray generously but it is always going to depend on what mini muffin pans you use too. Some require more of a coating and some do not. Also puff pastry is buttery so it will always have a slightly greasy feel to them. All ovens are different so my best guess is to cook them on the bottom rack a little longer. They should definitely be puffed and baked. Lastly, the mini muffin pans will make a difference in how the pastry comes out. Darker coated ones seem to bake better than lighter coated ones. Hope this helps!

  31. I made the recipe using the puff pastry, brie cheese and a raspberry chipotle sauce on top. The raspberry chipotle sauce is just raspberry preserves and canned chipotles in adobo (not the chipotle peppers)-sauce mixed together to taste.

    I have made this sauce many times and I serve it using long toothpicks in a small crockpot with small Italian meatballs cooked in it early Christmas day before the big turkey is served. It’s always a huge hit. You can also buy the raspberry chipotle sauce, but it is somewhat pricy.

    You could add dijon mustard for a more “bitey” sauce, although I haven’t tried it this way.5 stars

  32. I will NEVER make these again. Looked nothing like the picture. Puff pastry was a nightmare to separate and never raised like the picture. Whole berry cranberry sauce….well the berries were all at the bottom of the can…had to dig for them. I’m thinking of selling my stove!!!! They tasted OK, but not what I expected AND as someone said, they ARE labor intensive.

    1. Hi Marie! I am so sorry to hear these didn’t work out as you anticipated; I know that’s a big disappointment. Can you let me know what you mean by the pastry being hard to separate? If it was (and also if it didn’t rise), I am thinking that it might have been too warm. For the whole berry cranberry sauce, I use a spoon to stir the can, either right in the can or in a bowl.

    1. I’m sorry to hear that Jeana. I’d recommend leaving it a few minutes more in the freezer to firm up or assemble and then refrigerate them for a few minutes. This is definitely going to affect how much the pastry puffs up during the cooking process. Hope this helps!

  33. Anyone ever make these in liners? I am planning to use the mini tulip cups.

    Also planning to us a Chambord soaked raspberry and lemon curd topped with chopped pecans and sprinkled with flaked salt.5 stars

    1. Sounds tasty, not sure about the liners. I think I would bake them then place them in the cups after they have cooled.

  34. I just needed an idea of how to manage the dough in the muffin tins and temp and timing. Worked beautifully. I filled them with goat cheese and carmelized onions. I served them with a dab of chili fig jam. Really great app. Going to do the brie next time.5 stars

  35. I made these for a Christmas cocktail party and they were a hit! Very easy and a delicious little bite. I had never used puff pastry before but these were easy and quick. I like that they could be served room temp. I loved the tip about using a fork to scoop wayward filling back in the cup!4 stars