Go Back

Baked Cranberry Brie Cups with Candied Pecan Topping

Festive Appetizers Featuring Brie, Cranberries, and Candied Pecans
Print Recipe Pin Recipe
Prep Time:25 minutes
Cook Time:22 minutes
Course: Appetizer
Cuisine: American, French
Keyword: Baked Brie and Cranberry, Baked Brie and Cranberry Appetizers, Baked Brie Appetizers, Baked Brie Cups, Individual Baked Brie, Individual Brie Cups
Servings: 12

Equipment

  • Muffin tin

Ingredients

Brie Cups

  • 1 Sheet Puff Pastry, thawed
  • 8 Oz Brie Cheese

Cranberry Orange Sauce

  • 6 Oz (1 2/3 cup) Fresh Cranberries
  • 1½ tsp Orange Zest, finely diced
  • 1/4 Cup Freshly Squeezed Orange Juice (about one orange)
  • 1/4 Cup Water
  • 3 Tbsp Honey
  • 1 Tbsp Brown Sugar Taste for sweetness - potentially add another Tablespoon
  • 1/4 tsp Cinnamon
  • Pinch Ground Cloves
  • Pinch Salt

Pecan Topping

  • 3/4 Cup Pecans, roughly chopped
  • 2 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • Pinch Salt

Quick Option:

  • 1 Sheet Puff Pastry
  • 3/4 Cup Cranberry Sauce, Raspberry Preserves, Blueberry Preserves, Fig Preserves, Etc. Make sure it is not a "jelly" type product, but one that has pieces of fruit.
  • 3/4 Cup Pecans, chopped

Instructions

Brie Cups

  • Roll the thawed Puff Pastry into a 14" x 10½" rectangle. Cut into Strips
  • Measure out twelve 3½ x 3½ inch squares.
  • Place Puff Pastry squares into muffin tin, forming little cups.
  • Cut Brie into 1" squares that are ½" thick. Place Brie squares in bottom of each muffin tin cup.

**For Quick Option, Skip to Assembling Step**

    Cranberry Orange Sauce

    • Zest Orange, and finely chop the zest. Once zested, juice your orange.
    • Add Cranberries, Orange Zest, Orange Juice, Water, Honey, Brown Sugar, and Spices to medium sauce pan. Stir to combine.
    • Simmer, stirring often, until the cranberries break down and the sauce thickens.
    • Taste, and add additional brown sugar if necessary.

    Candied Pecan Topping

    • Roughly chop Pecans.
    • Melt the Butter in frying pan. Add chopped Pecans. Stir often until pecans smell toasty and are browned. Sprinkle with pinch of Salt.
    • Add the Brown Sugar. Stir until sugar is melted and the pecans are coated.
    • Quickly remove from the heat to a tray to stop the cooking, so they won't be overly browned.

    Assembling and Baking the Cups

    • Preheat oven to 350℉
    • Top each Brie Cup with 1 scant Tablespoon of the Cranberry mix (or other topping if using quick option) and 1 Tablespoon of the candied Pecans.
    • You can either pop them in the oven at this point, or cover loosely with plastic wrap and refrigerate (up to 24 hours) before baking.
    • Bake for 20-25 minutes, until the puff pastry is golden brown.
    • Remove from oven. Cool for about 5 minutes before using a fork to carefully loosen the cups from the edge of the muffing tin. The cheese will have melted, and seeped down the cups in places, but careful fork work will persevere, and they will pop out in the end.
    • Arrange with Rosemary Sprigs for nice presentation. Enjoy!