Brie Cranberry and Pear Puff Pastry Cups

Brie Cranberry and Pear Puff Pastry Cups are irresistibly cheesy and buttery with a perfect balance of sweetness and tartness. With simple ingredients and easy preparation, these pastry cups create festive desserts that are perfect for any holiday menu.

I’ve always loved cranberries, especially durin g the holidays. They capture the spirit of the season with their sweet-tart flavor and festive color. And when you pair them with creamy Brie and flaky puff pastry, the result is simply magical!

These little puff pastry cups are as easy to make as they are delicious. Each bite brings together sweet-tart cranberries, juicy pears, and crunchy pecans in a flaky, buttery crust. Best of all, they taste amazing whether served warm or at room temperature.

Easy to make:

This holiday dessert couldn’t be easier—or more impressive. Simply cut puff pastry sheets into 3-inch squares and tuck them into muffin tins. Fill each one with creamy brie, cranberry sauce, pear, and chopped pecans, then bake until golden and puffed. That’s it! Dessert doesn’t get simpler (or more delicious) than this.

Not only are these pastry cups a breeze to make, but they also look beautiful on the holiday dessert table. Whether it’s Thanksgiving, Christmas, or New Year’s, they bring a festive, crowd-pleasing touch to any holiday spread.

Recipe highlights:

• Preheat the oven to 375° F. Lightly grease the muffin pan(s) with cooking spray.
• Drain, pat dry, and dice the pears.
• Cut the Brie into eighteen 1/3” thick pieces.
• Working with one pastry sheet at a time, roll it out, then cut it into nine 3-inch squares. Line each muffin cup with a pastry square.
• Add a slice of Brie, a generous teaspoon of cranberry sauce, a few diced pears, and chopped pecans.
• Bake on the center rack for 18-22 minutes, or until the puff pastry is golden and puffed.
• Refer to the recipe card below for detailed instructions.

How to store and reheat:

To refrigerate, place the puffed pastry cups in an airtight container and store them for up to 4 days.

To freeze, put them on a tray and freeze for at least 1 hour to firm up, then transfer to a freezer-safe container or freezer bag. Keep frozen for up to 3 months.

To reheat, bake the puff pastry in a preheated 350° F oven until heated through, which takes about 5 minutes for refrigerated and 10-15 minutes from frozen. Loosely tent with foil if needed to prevent over-browning.

Pro tips:

• Keep the puff pastry as cold as possible to maintain the butter’s coldness, which is essential for achieving flakiness.
• Keep one puff pastry sheet refrigerated while you work on the other.
• If you find the Brie cheese too soft to cut, freeze it for about 20 minutes to firm it up.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Mini muffin pan—I have this particular one. It’s a 24-cup mini muffin pan with a metal reinforced frame for stability and durability. This muffin pan
  is nonstick and oven-safe up to 450° F.
• Pizza cutter—for cutting the puff pastry into squares.

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Brie Cranberry and Pear Puff Pastry Cups

Author: In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Appetizers

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings:18 servings

Description

Brie Cranberry and Pear Puff Pastry Cups are irresistibly cheesy and buttery, with a perfect balance of sweetness and tartness. With simple ingredients and easy preparation, these pastry cups create festive desserts that are ideal for any holiday menu.

Ingredients

• 1 (17.3-ounce) package of defrosted* puff pastry sheets (I use Pepperidge Farms)
• 1 (8-ounce) block of Brie
• 1 (14-ounce) can whole cranberry sauce
• 1 (15-ounce) can pear halves
• 1/4 cup chopped pecans

Instructions

1. Preheat the oven to 375° F. Position the baking rack in the center of the oven. Lightly grease the muffin pan(s) with cooking spray. You will be making 18 puff pastry cups.
2. Prep the pear: Drain the pear halves and pat them dry with paper towels. You will need about 1/3 of the pair (reserve the remaining for another use or enjoy them as a snack). Cut the pears into small dice. Set aside.
3. Prep the Brie: Use a sharp knife to peel the rind from the Brie; this step is optional, as the rind is edible. Slice the brie into 18 equal pieces, each 1/3 inch thick, to fit into the muffin cups. Set aside.
4. Prep the puff pastry cups: The package contains two 9.5 x 9.5-inch puff pastry sheets. After defrosting*, work with one sheet at a time, keeping the other refrigerated until needed. Place the pastry sheet on parchment paper or a lightly floured surface if the pastry sheet seems sticky. Gently roll with a rolling pin to straighten any uneven edges. Cut out nine 3 x 3-inch squares from each sheet, totalling 18 squares for both sheets.
5. Assemble: Line each cup of the muffin pan with a pastry square, pressing it gently to the bottom and sides. Add a piece of Brie, then a generous teaspoon of cranberry sauce, and a few pieces of pear. Sprinkle some chopped pecans over the top.

If your puff pastry turns soft and limp after assembly, refrigerate the muffin pans for 15 to 20 minutes before baking. This allows the butter in the pastry to firm up, helping to achieve flaky, puffed pastry cups.

6. Bake at 375° F for 18-22 minutes or until the pastry cup is puffed and lightly golden.
7. Once the muffin pans come out of the oven, immediately use a butter knife to push any melted Brie off the pan and onto the muffin cups. Allow them to cool in the pan for 2-3 minutes. Run the butter knife around each puff pastry cup to loosen it from the pan before removing. Serve immediately.
8. Makes 18 pastry cups.

Notes:

• * Defrost the puff pastry overnight in the refrigerator or leave the package at room temperature for 30-60 minutes to thaw.
  Work quickly with the puff pastry to keep it cold, which helps create flaky crusts.

Keywords:Brie Cranberry and Pear Puff Pastry Cups, Holiday Dessert, Holiday Dessert Table, Festive Desserts, Thanksgiving, Christmas, New Year

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