Puff Pastry Cranberry Brie Bites are a sweet and tangy, easy-to-make bite-sized appetizer with brie, cranberry sauce, and chopped pistachios.

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Preheat oven to 375°F (190°C) and spray a mini muffin tin with non-stick spray.
Unroll puff pastry sheets onto a floured surface and cut into 24 squares.
Gently press each puff pastry square into a mini muffin cup.
Cut brie into 24 small cubes and place one in each pastry cup.
Add 1 teaspoon cranberry sauce over each brie piece.
Sprinkle chopped pistachios and sea salt flakes on top.
Bake 18–20 minutes until puffed and golden.
Remove from oven, let cool 3–5 minutes, and push melted brie back into cups if needed.
Transfer to a platter, garnish with fresh rosemary, and serve warm or at room temperature.

Keep puff pastry cold before baking for the best texture.

Leave the rind on the brie; it helps the cheese hold its shape.

Store baked bites in an airtight container in the refrigerator for up to 3 days.

Freeze baked or unbaked bites up to 2 months; reheat at 350°F until hot and crispy.

Assemble up to 3 days ahead, wrap tightly, and refrigerate until ready to bake.

Substitute pecans, walnuts, or other nuts as desired.