Cranberry, Brie & Rosemary Puff Pastry Bites

A Little Sweet, a Little Savory, and Perfect with Rosé

There’s something about the holidays that makes a warm, cheesy appetizer impossible to resist. Especially when it involves buttery puff pastry, creamy Brie, tart cranberries, and a little fresh rosemary.

These Cranberry, Brie & Rosemary Puff Pastry Bites are one of those recipes that look impressive but couldn’t be easier to make. They’re festive, full of flavor, and perfect for keeping guests happy while the turkey finishes roasting.

And even better? They’re a fantastic match for our 2025 Rosé of Pinot Noir.

The refreshing acidity of the rosé cuts through the richness of the Brie and buttery pastry, while its fruit character complements the tart cranberry topping.

Trust us, you’ll want to make a double batch.

Cranberry, Brie & Rosemary Puff Pastry Bites

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 24 bites
Wine Pairing: 2025 Vaughn Duffy Rosé of Pinot Noir

Ingredients
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 6 oz Brie cheese, cut into 24 small pieces
  • ½ cup whole-berry cranberry sauce
  • 1–2 teaspoons fresh rosemary, finely chopped
  • ¼ cup chopped pecans (optional)
  • 1 egg, beaten with 1 tablespoon water
  • Flaky sea salt, for finishing
  • Honey, for drizzling (optional)
Instructions

1. Preheat the oven.

Preheat your oven to 375°F. Lightly grease a 24-cup mini muffin tin.

2. Prepare the pastry.

On a lightly floured surface, unfold the thawed puff pastry and gently roll it into a 12-by-12-inch square. Cut into 24 equal squares.

Press each square gently into a mini muffin cup, leaving the corners pointing upward.

3. Add the Brie.

Place one piece of Brie in each pastry cup. You can leave the rind on, but feel free to remove it if you prefer.

4. Add the cranberry and rosemary.

Top each piece of Brie with approximately one teaspoon of cranberry sauce, dividing it evenly among the cups. Sprinkle with a little fresh rosemary and chopped pecans, if using.

5. Brush and bake.

Lightly brush the exposed pastry corners with the egg wash.

Bake for 15–20 minutes, or until the pastry is puffed and golden brown and the Brie is melted.

6. Finish and serve.

Allow the bites to cool in the pan for about five minutes before carefully removing them.

Finish with a tiny pinch of flaky sea salt and a light drizzle of honey, if desired.

Serve warm alongside a chilled glass of Vaughn Duffy Rosé of Pinot Noir.

Make-Ahead Tip

Thanksgiving is busy enough without another last-minute kitchen project.

You can assemble these bites a few hours ahead of time, cover them, and refrigerate until you’re ready to bake. Add a couple of extra minutes to the baking time if they’re going straight from the refrigerator to the oven.

If you’re bringing them to someone else’s house, bake them ahead and reheat briefly at 325°F until warmed through.

Why We Love This Pairing

The best food and wine pairings don’t have to be complicated.

Here, the buttery pastry and creamy Brie bring richness, the cranberry adds a little tartness, and the rosemary provides a savory, aromatic finish.

Our 2025 Rosé of Pinot Noir brings freshness to the combination, balancing the richer ingredients while complementing the fruit and herbs.

It’s a simple pairing that feels right at home on a Thanksgiving table.

The only problem? These tend to disappear before dinner even starts.

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