Cranberry Brie Puff Pastry Bites with Thyme Honey
Equipment
- Mini muffin tin This is ideal for forming the pastry into bite-sized cups. If you don’t have one, you can use a regular muffin tin and adjust the size of your pastry squares and filling.
- Sharp knife or pizza cutter For slicing the puff pastry into even squares.
- Small saucepan To infuse the honey with thyme.
- Pastry Brush To apply the egg wash evenly for that golden-brown finish.
- Cooling rack Helps keep the bottoms from getting soggy after baking.
Ingredients
- 1 sheet puff pastry thawed (preferably all-butter for best flavor)
- 6 oz brie cheese rind on, cut into small cubes
- 1/2 cup whole cranberry sauce homemade or store-bought
- 2 tbsp honey
- 1 tsp fresh thyme leaves plus extra for garnish
- 1 egg beaten (for egg wash)
- Pinch of sea salt optional, for garnish
- Cooking spray or butter to grease muffin tin
Instructions
Preheat and Prepare
- Start by preheating your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with butter or cooking spray. Make sure your puff pastry is thawed but still cold—it should be pliable but not sticky.
Make Thyme Honey
- In a small saucepan over low heat, warm the honey with the fresh thyme leaves for about 3–5 minutes. You don’t want the honey to boil—just gently infuse. Remove from heat and let it cool slightly. This step elevates the bites with a fragrant herbal note that plays beautifully against the rich cheese and sweet cranberry.
Cut and Form Puff Pastry
- Roll out the puff pastry on a lightly floured surface to smooth the seams. Using a sharp knife or pizza cutter, cut the sheet into 24 equal squares. Gently press each square into a muffin cup, letting the corners stick up slightly.
Fill with Brie and Cranberry
- Place a cube of brie into each puff pastry cup. Follow with a small spoonful (about 1 teaspoon) of cranberry sauce over each cube. Don’t overfill—these puff up beautifully and you want to avoid overflow.
Add Thyme Honey
- Drizzle a little of the thyme-infused honey over the cranberry topping in each cup. Reserve a bit for post-baking garnish if desired.
Brush with Egg Wash
- Lightly brush the exposed edges of the puff pastry with the beaten egg. This gives them a beautiful golden finish.
Bake
- Bake in the preheated oven for 13–15 minutes, or until the pastry is golden and puffed, and the brie is melted. Keep an eye on them after the 12-minute mark to avoid over-browning.
Cool and Garnish
- Let the bites cool in the tin for 5 minutes, then carefully transfer them to a cooling rack. Drizzle with a touch more thyme honey and a sprinkle of sea salt or fresh thyme leaves for garnish, if desired.