Thanks for the recipe! Trying it for Christmas this year. I only have 1 of the 12 cup mini muffin pan – should I just cook on rack in center? Or still rotate the pan upper 1/3rd to lower?
I’m sorry to hear you had trouble with the recipe, Bob. Not sure how these come out dry. How long did you cook them for, maybe we can troubleshoot it for you?
These were a hit at a gathering for adults. A nice bite. I made and baked them the night ahead and a quick reheat in the oven the next day and they were delicious.
These were very tasty and easy to make. They were a huge success at the NYE party. The puff pastry got stuck a bit on the bottom and it was difficult to take some of them out. I had oiled it beforehand, but that didn’t seem to help. I would love to make them again, I was just wondering how I can make sure they come out easily.
So glad to hear you enjoyed them, Eirini! We very generously coat them with nonstick spray. If that is not working you could try lining with parchment paper (although I haven’t tried this method). Let us know how it goes!
I made this recipe this morning. I take responsibility for my part of errors. My squares weren’t even and cooking time I will blame my oven. But, 1tsp jam was way too much. It leaked everywhere, The salt was way too much. It completely was not edible and looked terrible. I’m glad I only made half of the recipe. Suggestions.
I’m sorry to hear you had trouble with the recipe, Fran. Did you use laky sea salt for the salt? Anything else typically produces a saltier taste. As far as the jam, the amount has always worked well for myself (and others) so I’m sorry to hear it didn’t work for you. If you prefer, you could try reducing the amount. Hope this helps!
Hi Jenn! 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!
I love this recipe and have made it many many times to bring to fall events. Has anyone ever tried to close up the puff pastry and make it a sealed round bite? We are thinking of trying to make these into eyeballs for a Halloween party.
I just made a little parcel to test the method and it was amazing! Very nice presentation. I placed mine closer to the top rack onto parchment lined cookie sheet. I’ll make the rest of them this way.
I made these last year and they came out perfect! I followed the instructions exactly. They were so pretty and everyone loved them! I got several requests to bring them to Thanksgiving again this year :)
I used half the amount of cranberry sauce and that seemed to be the right amount. Literally all of the brie bubbled out during baking and burnt along the sides of the pan. The pastry and cranberry sauce taste nice but there’s no brie taste since all of the cheese baked out during baking. I followed the temperature and baking time instructions exactly so not sure what happened. Would be a delicious recipe if the cheese had stayed inside. I was pretty embarrassed since I made it for a party and didn’t have time to make anything else. Also wasted money on ingredients. But again maybe there was a fluke with the brie. I did cut the rind off as I hate the bitter taste of the rind.
Based on previous comments, I used a little less cranberry sauce. The tip of lining with parchment paper really helped. I also crisped up some pancetta and then cut it into strips to add a meat lover’s twist. (I decreased the salt to account for the saltiness of the cheese and pancetta). Thank you for the recipe!!!
I just made these, but used cream cheese instead of brie. They’re for a luncheon at work tomorrow, but the pre taste was very good. I might try with the brie for the extended family dinner next week.
I’m not sure where the “too much jam” is coming from in these comments…these came out perfectly! I actually wish I would’ve removed the drip pan so that the bottoms could get a little crispier. Maybe people didn’t roll the dough out wide enough to fill the cups? I did half in a 24ct mini muffin tin, half in a 12ct regular tin. Both are great! I think I prefer the bigger cups. :) Thanks for the recipe!
Hi Deb! 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.
Hi! If cooking one at a time, you shouldn’t have to rotate them if putting it in the middle rack. If you are putting it on lower rack, you will need to move it to the top or visa versa. Enjoy!
I’m sorry to hear that you had trouble with the recipe, Emma. We’ve tested the recipes multiple time without needing to precook pastry. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Should I bake the puff pastry a little before adding the Brie and toppings?
No need Andrea!
Thanks. I’m going to try this recipe this weekend.
Let us know how it goes, Andrea!
Thanks for the recipe! Trying it for Christmas this year. I only have 1 of the 12 cup mini muffin pan – should I just cook on rack in center? Or still rotate the pan upper 1/3rd to lower?
Center rack is a-ok Stephanie, enjoy!
I only have full size muffin tins. Any recommendations?
Kirsten, I’d simply cut the pastry larger to fit!
Very dry, timing off. Cheese didn’t melt sufficiently.
I’m sorry to hear you had trouble with the recipe, Bob. Not sure how these come out dry. How long did you cook them for, maybe we can troubleshoot it for you?
Can you use cupcake/muffin papers to bake these in?
Hi Karen, I think you could but I would use the parchment paper ones. Let us know how it goes if you do!
These were a hit at a gathering for adults. A nice bite. I made and baked them the night ahead and a quick reheat in the oven the next day and they were delicious.
So happy to hear, thank you Grammy!
These were very tasty and easy to make. They were a huge success at the NYE party. The puff pastry got stuck a bit on the bottom and it was difficult to take some of them out. I had oiled it beforehand, but that didn’t seem to help. I would love to make them again, I was just wondering how I can make sure they come out easily.
So glad to hear you enjoyed them, Eirini! We very generously coat them with nonstick spray. If that is not working you could try lining with parchment paper (although I haven’t tried this method). Let us know how it goes!
I made this recipe this morning. I take responsibility for my part of errors. My squares weren’t even and cooking time I will blame my oven. But, 1tsp jam was way too much. It leaked everywhere, The salt was way too much. It completely was not edible and looked terrible. I’m glad I only made half of the recipe. Suggestions.
I’m sorry to hear you had trouble with the recipe, Fran. Did you use laky sea salt for the salt? Anything else typically produces a saltier taste. As far as the jam, the amount has always worked well for myself (and others) so I’m sorry to hear it didn’t work for you. If you prefer, you could try reducing the amount. Hope this helps!
Could you use crescent roll dough instead?
Hi Jenn! 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!
I love this recipe and have made it many many times to bring to fall events. Has anyone ever tried to close up the puff pastry and make it a sealed round bite? We are thinking of trying to make these into eyeballs for a Halloween party.
Would love to see how this goes, Dawn if you decide to experiment!
I just made a little parcel to test the method and it was amazing! Very nice presentation. I placed mine closer to the top rack onto parchment lined cookie sheet. I’ll make the rest of them this way.
Can you serve theses cold
These are best hot or at room temperature. Enjoy!
I made these last year and they came out perfect! I followed the instructions exactly. They were so pretty and everyone loved them! I got several requests to bring them to Thanksgiving again this year :)
So happy to hear it!
Follow recipe exactly!
These were so easy I thought I was doing something wrong
Nope….theyre THAT GOOD
Thank you so much, Kristen!
I used half the amount of cranberry sauce and that seemed to be the right amount. Literally all of the brie bubbled out during baking and burnt along the sides of the pan. The pastry and cranberry sauce taste nice but there’s no brie taste since all of the cheese baked out during baking. I followed the temperature and baking time instructions exactly so not sure what happened. Would be a delicious recipe if the cheese had stayed inside. I was pretty embarrassed since I made it for a party and didn’t have time to make anything else. Also wasted money on ingredients. But again maybe there was a fluke with the brie. I did cut the rind off as I hate the bitter taste of the rind.
I’m sorry you had that experience Tate. I would make sure to keep them in the freezer a little longer.
So this may be a dumb question but … the rosemary is that just or looks or do you eat it?
Not dumb at all! They are more for garnishing and adding festive color! Enjoy!
Based on previous comments, I used a little less cranberry sauce. The tip of lining with parchment paper really helped. I also crisped up some pancetta and then cut it into strips to add a meat lover’s twist. (I decreased the salt to account for the saltiness of the cheese and pancetta). Thank you for the recipe!!!
You’re welcome Emma!
I just made these, but used cream cheese instead of brie. They’re for a luncheon at work tomorrow, but the pre taste was very good. I might try with the brie for the extended family dinner next week.
Thanks for the feedback, Roz!
I’m not sure where the “too much jam” is coming from in these comments…these came out perfectly! I actually wish I would’ve removed the drip pan so that the bottoms could get a little crispier. Maybe people didn’t roll the dough out wide enough to fill the cups? I did half in a 24ct mini muffin tin, half in a 12ct regular tin. Both are great! I think I prefer the bigger cups. :) Thanks for the recipe!
Thanks so much for the feedback, Meg! Glad they were a hit!
Do I leave them in the mini muffin tin to reheat?
Hi Deb! 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.
Do I still need to rotate the pans around if I’m only baking one at a time?
Hi! If cooking one at a time, you shouldn’t have to rotate them if putting it in the middle rack. If you are putting it on lower rack, you will need to move it to the top or visa versa. Enjoy!
You absolutely HAVE to bake the pastry a bit before baking. Otherwise completely soggy and underbaked :( inedible when followed word for word
I’m sorry to hear that you had trouble with the recipe, Emma. We’ve tested the recipes multiple time without needing to precook pastry. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.