Q: Can I make these vegetarian-friendly?

A: Yes, this recipe is vegetarian as it uses cheese and fruit, making it suitable for most diets.

Q: How can I customize the flavors?

A: Feel free to swap the cranberry sauce for your favorite fruit spread or jam; raspberry or apricot work wonderfully.

A: No worries! You can assemble them directly on a baking sheet; just be cautious about potential spreading.

A: The bites are done when they appear golden brown and you can see the brie melting and bubbling.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the chilled brie into 24 small cubes and place back in the fridge if warm.
Unfold the thawed puff pastry on a floured surface and roll it into a rectangle (approximately 10×15 inches).
Trim the pastry edges and cut into 24 equal squares.
Press each pastry square into the cups of a mini muffin tin or place on a baking sheet.
Add a cube of brie into each center and top with ½ to 1 teaspoon of cranberry sauce. Add nuts if using.
Whisk egg and water to create an egg wash, brush the edges of the pastry.
Bake for 15 to 20 minutes, until golden brown and bubbly.
Cool for 5-10 minutes, then garnish and serve.

Keep brie chilled while cutting to prevent melting too quickly. Store leftovers in the fridge and reheat for a quick snack.