Appetizer: United States – New England (Massachusetts) – Cranberry Brie Bites

Serving Size: 24

Approximate Time

Prep 20 min

Cook 18 min

Additional 10 min

Total 45 min

Ingredients

- 24 mini phyllo pastry cups
- 8 oz (225 g) brie cheese, rind optional, cut into 24 small pieces
- 1 cup (100 g) fresh cranberries, preferably locally harvested
- 1/3 cup (67 g) packed light brown sugar
- 2 tbsp (30 ml) pure maple syrup
- 1/4 cup (60 ml) fresh orange juice
- Zest of 1 orange (about 1 tsp / 2 g)
- 1 tbsp (15 ml) unsalted butter
- 1/4 tsp (1.5 g) fine sea salt
- 2 tbsp (16 g) chopped toasted walnuts or pecans (optional)
- 1 tsp (5 ml) extra maple syrup for drizzling (optional)

Instructions

Short Description:
Mini phyllo cups filled with Massachusetts-produced brie and a quick-from-scratch cranberry compote made from locally harvested cranberries, baked until warm and melty for a bright, savory-sweet New England appetizer.

Regional Notes:
This Massachusetts variation highlights locally harvested cranberries and regional brie, using ready-made phyllo pastry cups common in New England holiday spreads. The cranberry compote is simple and bright, reflecting local fruit and a touch of regional maple syrup rather than heavier, canned-style chutneys.

1. Preheat the oven to 350°F (175°C). Arrange the mini phyllo cups on a baking sheet.
2. Make the cranberry compote: in a small saucepan combine the fresh cranberries, brown sugar, maple syrup, orange juice, orange zest, and salt. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to medium-low and cook until most cranberries have burst and the mixture thickens to a jammy consistency, about 8–10 minutes. Stir in the butter until melted and glossy. Remove from heat and let cool slightly.
4. Prepare the brie: cut the brie into 24 pieces roughly the size to fit each phyllo cup (about 1/2 inch / 1 cm cube or small wedge).
5. Assemble the bites: place one piece of brie into each phyllo cup, then top with about 1 teaspoon (5 ml) of the warm cranberry compote.
6. Bake on the center rack for 8–10 minutes, until the brie is softened and the phyllo edges are lightly golden. Watch closely so the phyllo does not overbrown.
7. Remove from oven and let cool 2–3 minutes. If using, sprinkle each bite with a pinch of chopped toasted walnuts or pecans and drizzle lightly with the remaining 1 tsp (5 ml) maple syrup.
8. Serve warm or at lukewarm temperature as a starter or party appetizer; leftovers can be kept covered in the refrigerator and gently reheated before serving.