Cranberry Brie Bites

Products Used


  • 6 ounces fresh cranberries, divided
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons fresh orange or lemon zest
  • 2 tablespoons water
  • Pinch of kosher salt
  • Pinch of black pepper
  • 2 sheets puff pastry, thawed
  • 8 ounces brie cheese
  • Fresh rosemary, for topping (optional)
  • Flaky sea salt, for topping (optional)


  1. Preheat oven to 375°F.
  2. Grease a mini cupcake tin and set aside.
  3. In a medium sauce pan, add 5 ounces fresh cranberries, 1/2 cup of sugar, orange or lemon zest, and water. Simmer over low heat.Stir occasionally until cranberries soften, about 8-10 minutes.
  4. Increase heat to medium, stirring to prevent burning and cook until cranberries begin to burst.
  5. Reduce heat to low and add remaining cranberries along with a pinch of kosher salt, black pepper, and stir until combined.
  6. Cook on low for another 2 minutes, then remove from heat and set aside to allow to cool down as you prepare puff pasty.
  7. Lightly flour a working surface and spread one puff pasty sheets out - put remaining piece of pastry into fridge until ready for use. Lightly roll out puff pastry until it is an even thickness. This will help achieve a more even and thorough bake.
  8. Next, cut sheet of puff pasty into 12 even pieces. Press dough firmly into each mini cupcake tin. Poke a few holes into bottom of each piece of dough.
  9. Cut brie into 24 roughly even pieces. Place a piece of brie into center of each piece of dough. Top with a small spoonful of cranberry sauce and a piece or two of fresh rosemary.
  10. Bake for 18-20 minutes, until flaky and golden brown. Turning pan about half way through baking.
  11. Remove from oven and allow to cool for a few minutes. If any cheese or cranberry sauce has oozed out of tin, use a small spoon to scoop it back into puff pastry. Sprinkle with flaky sea salt.
  12. Repeat process with second piece of puff pastry. Best served warm. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

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