Alright buddy, here’s why I keep making these
So here’s the deal: the first time I ever made Cranberry Brie Bites, I was basically running on fumes before a holiday party—half the ingredients were mismatched, my kitchen timer was on the fritz, the works. But, by some kind of kitchen miracle, they ended up being these gloriously bite-sized bits of cheesy, tangy, flaky—well, just good. And I swear, even my cousin (the self-appointed snack critic) said they were better than whatever fancy stuff the caterer brought. Maybe it was the wine; who knows? But anyway, old habits die hard, so now I make them for every get-together, whether it’s festive or not (and sometimes just for me, hunched over the tray like a gremlin… but that’s neither here nor there).
Why You’ll Love This (or at least, tolerate it)
I make these every single Christmas Eve, and, OK, also when I want to impress someone new without looking like I tried too hard (spoiler: I did try too hard). The family goes bonkers because it’s got sweet and gooey and a bit of crunch—also, let’s not kid ourselves, it’s mostly an excuse to eat cheese in a socially acceptable way. Sometimes, I mess up the pastry and, you know what? They STILL eat them. Oh, and (not that I keep track or anything) but leftovers almost never make it to the next morning.
What you’ll need (plus my swaps and grandma’s strict opinions)
- 1 sheet puff pastry, thawed (I usually buy the store brand, but when I’m feeling posh, I grab the all-butter one—you do you)
- 120g (or a bit under ½ lb) Brie cheese, cut into squares (truthfully, anything vaguely brie-ish does the trick—a round, a wedge, the ends scraped from old wheels, it works)
- 150g cranberry sauce (homemade if the spirit moves me, but tinned works; sometimes I sneak in lingonberry jam and nobody even notices)
- Fresh rosemary or thyme, finely chopped (I once used dried because that’s all I had, but fresh is better if you can swing it)
- a good sprinkle of chopped pecans or walnuts (totally optional, but crunch is life—my uncle skips these and still eats half the tray, so…)
- 1 egg, beaten (for egg wash; or skip this if you hate cleaning pastry brush bristles after)
How I actually make these, step by slightly-messy step
- Preheat your oven to 200°C (about 400°F if you live anywhere without radiator heating—ha!). Line a baking tray with parchment, unless you enjoy scraping cheese crust off later.
- Roll out your puff pastry. It should be about as thick as two pound coins stacked together. Don’t stress if it’s slightly lopsided; this isn’t a croissant contest.
- Chop or tear the brie into little cubes. Taste-test a piece. (Well, you should… just to keep the cheese honest.)
- Cut the pastry into about 24 little squares. Sometimes I end up with a couple that are more rectangle-ish than not and I swear nobody notices.
- Press each square gently into a mini muffin tin slot, sort of making little pastry nests. If you don’t have a mini muffin pan, just use a regular one and bigger squares—or put them straight on a tray and fold the corners up.
I’ve done both in times of need. - Drop a chunk of brie in first, then spoon on a little cranberry sauce (let’s say a teaspoon, but I’ve gone rogue with more; it sometimes bubbles over—oh well).
- Sprinkle over your herbs and, if you’re feeling rebellious, the nuts.
- Brush the exposed pastry bits with the beaten egg. (Sometimes I skip the egg wash out of laziness, and they still brown a bit—just not as shiny, if you care about such things.)
- Bake for about 13 to 15 minutes, or until the pastry is puffed and golden and you’ve maybe singed one fingertip poking at the cheese.
- Let them cool just a tick, or you’ll burn your mouth. Trust me—voice of experience right here.
Some things I’ve learned (the hard way, mostly)
- The pastry will stick if you grease too lightly; a proper parchment lining or a very liberal bit of butter is your friend here.
- If you use too much cranberry sauce, they’re extra gooey but kind of a mess to eat. Then again, I’m for team messy snack.
- I once tried microwaving leftovers—not great. The pastry goes a bit rubbery. Stick to the oven.
What else you can do (and, yeah, what didn’t work)
- I’ve swapped brie for camembert in a pinch, and honestly, it’s not hugely different.
- Chutney works if you have no cranberry at all—my neighbor swears by red onion jam (though I don’t 100% agree… but you may!)
- Once I tried it with blue cheese. Not for me—overpowering and, to borrow a phrase, “my tastebuds staged a protest.”
What tools do you really need? Let’s be honest
Do you absolutely need a mini muffin tin? Technically yes, but I’ve improvised with any ovenproof dish—heck, I used cupcake cases lined up on a cookie tray in a pinch. If you’ve no pastry brush, just dab the egg on with your finger like a three-year-old. Gets the job done.
How do you keep these fresh? (Assuming they last…)
Pop any leftovers—if you do have them, which, hats off—into an airtight box in the fridge. They’re okay for about 2 days, but, honestly, by lunch the next day they’re usually gone here. If you want to reheat, oven is better. (Though that’s what I say; more often, I eat ’em cold straight from the fridge.)
When (and how) to serve—family lore style
We’ll sometimes make these for movie night—just load the tray up and let everyone have at it. Also, for parties: stick them on a platter with a sprinkling of extra herbs. If you want them fancy, serve with a glass of bubbly or, my preference, a mug of mulled cider (I’ve seen a few good mixes from Liquor.com). Oh, and if you’re hosting for older relatives, maybe leave out the nuts. I learned that lesson the hard way after three Aunties in a row just set them aside.
Things I wish I knew sooner (aka: “Pro tips”)
- Don’t rush thawing your puff pastry. I tried microwaving it once—turns out, it turns to mush. Much easier to get up 10 minutes earlier and let it thaw on the counter, trust me.
- I used to pile in the cheese thinking more is more, but then it all melts out. Less is actually more here (and saves on brie, so, win?)
Got questions? Here’s what people always ask me
- Can you use filo pastry instead of puff?
- Oh, you can, but it’s fiddly, cracks easily. I did it once—tasted fine but wasn’t for me. Puff is just lazier and flakier.
- Can you make these ahead?
- Absolutely! Assemble, cover, chuck in the fridge for a few hours. Bake just before you need ’em. (Just don’t forget, like I almost did at Thanksgiving last year!)
- What kind of cranberry sauce is best?
- Honestly? Whatever you’ve got. No shame in using the canned stuff. I’ve made my own once from Serious Eats but the difference is subtle to my tastebuds. Maybe you’re fancier than me though.
- Can you freeze them?
- That’s a good one. I haven’t done it myself, but my friend from up north says you can freeze them unbaked, then bake straight from frozen (add 2-3 mins). Cooked ones get soggy, though.
- Wait, do you eat these warm or cold?
- Yes. Both! But, slightly warm is best—or room temp if you’re impatient, which, let’s face it, I am.
Bit of a random aside: My dog once nabbed one of these from the table and, after a very dramatic chase, I learned two things—1) they must really be that tasty, and 2) never leave the tray unattended, even for a second. Lesson learned!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz Brie cheese, cut into 12 small cubes
- 1/3 cup cranberry sauce (whole berry or homemade)
- 1 tablespoon chopped fresh rosemary (optional)
- 1 egg, beaten
- 1 tablespoon chopped pecans or walnuts (optional)
- Nonstick cooking spray or melted butter (for greasing)
Instructions
-
1Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin with nonstick cooking spray or melted butter.
-
2Unfold the thawed puff pastry and cut into 12 equal squares. Press each square gently into the wells of the mini muffin tin.
-
3Place one cube of Brie cheese into each pastry cup. Top each with about 1 teaspoon of cranberry sauce.
-
4Optionally sprinkle with chopped rosemary and pecans or walnuts for extra flavor and texture.
-
5Brush the exposed pastry edges with beaten egg for a golden finish.
-
6Bake for 13-15 minutes or until the pastry is golden and the cheese is melted. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
