So I Made These Last Year, and, Well—They Disappeared
You know that feeling when your kitchen smells kind of like Christmas—but you’re still rummaging for the muffin tin you definitely put away last week? Welcome to my cranberry brie bites ritual. I started making these on a whim one December when I found some ancient (seriously, I checked) brie at the back of the fridge and a half-used jar of cranberry sauce just sort of glaring at me. First batch? Gone in a hot second. My family swooped in like seagulls at a chip shop. There’s always that one person (my cousin Matt, if you’re reading this, I mean you) who pretends not to like cheese but ends up hoovering half the tray. So, yeah, these things go quick.
Why I Keep Coming Back to cranberry brie Bites
I make this little recipe when I want to feel all fancy without actually putting in a ton of effort (I mean, who has the time?). My family goes mad for these, probably because they’re warm and gooey and a bit sweet but also—let’s be honest—even picky eaters like a little pastry with their cheese. Oh, and you don’t have to faff around with 40 ingredients. Also, can I say, there’s something deeply satisfying about the way the cranberry sauce bubbles a bit at the sides. Has that ever happened to you? If not… you’re in for a treat (or a sticky tray, depending).
Grab These Ingredients (or Kinda Close if You Need To)
- 1 sheet refrigerated puff pastry (I sometimes use crescent dough in a pinch, Nana used to say only Brand X, but honestly—it’s all good)
- 120g brie cheese (that’s like a small wedge, or just get the pre-sliced kind—no one’s judging)
- A generous few spoonfuls of cranberry sauce (storebought, homemade, or even that fancy chutney that’s been lingering in your fridge)
- A handful of chopped pecans or walnuts (optional, but I quite like the crunch; skip them if they’re not your thing)
- Fresh rosemary or thyme, chopped (I rarely have these, but dried is okay in a pinch—just a little sprinkle though, trust me)
- Pinch of sea salt (unless you forget, which happens to me half the time)
How I Actually Make cranberry brie Bites
- Preheat your oven to 200°C (that’s about 400°F, unless your oven has a mind of its own like mine does).
- Find your mini muffin tin. Or, you know, regular muffin tin—just don’t fill them too high! Give it a good spray or a brush of melted butter. (Yes, the nonstick pan still needs it. Found that out the hard way; let’s not talk about it.)
- Roll out your puff pastry on a lightly floured surface. I usually cut it into about 24 small-ish squares, but don’t stress if a few end up wonky. The pastry police aren’t coming round, promise!
- Gently press each pastry square into the muffin tin holes. It’s okay if it looks a bit…weird right now. They’ll puff up and hide any little disasters.
- Sneak a small chunk of brie into each pastry cup. Try not to eat half the brie before it makes it to the tray—I mean, I struggle with this every time.
- Add about half a teaspoon of cranberry sauce to each one. I’m not exact with this. Some end up with a mountain, some a tiny blob. I think it just keeps things interesting.
- Top with a few chopped nuts and the tiniest sprinkle of rosemary or thyme. If you forget the herbs entirely, don’t sweat it. Most people won’t notice (except Nana).
- Bake for about 12-15 minutes, until the pastry’s puffed and golden and a bit of cheese might be oozing out. If your oven likes to act up (like mine does…) just keep an eye on things; every batch is a new suspense novel.
- Let them cool a few mins before you try to prise them out—otherwise you will definitely burn your fingers. Trust me on this one.
Messy Notes from My Many Attempts
- If your pastry sticks, just run a blunt knife around the edge, and, if it really misbehaves, call it modern art.
- These are best warm, but not lava-hot. I once tried eating one straight out the oven and, well, I’ll just say my tongue wasn’t happy with me for a week.
- Brie rind—keep it or not? Honestly? I leave it on. It melts down anyway, and I’m too lazy to fuss about it most days.
Things I’ve Tried to Mix It Up
- Fig jam instead of cranberry sauce: lush, but maybe a bit sweet for some folks
- Goat cheese instead of brie: tangy, different, not everyone’s cup of tea (my husband made a face, but I liked it!)
- I once added a slice of apple under the brie for a sharp bite. Didn’t love that… it got a bit mushy. Wouldn’t recommend, but hey, experiment at will
What You Need (And How to Fake It If You Don’t Have Something)
- Mini muffin tin—makes things look cute, but regular works in a pinch (just keep an eye on bake time)
- Pastry brush—for buttering, but your fingers will do if you’re not faffed about it
- A sharp knife or even a pizza cutter (which is what I usually grab because it’s easy and, well, fun)
How to Store (If Any Survive!)
Stick any leftovers in an airtight container and keep them in the fridge—they’ll stay okay for a couple of days. Best to reheat them in the oven for a bit of crisp. Although, honestly, in my house they never last more than a day. The mystery of the midnight snacks gets them every time…
Best Ways to Serve (According to My Crew)
I like them as a little snack before dinner, with some crisp apple slices or—if I’m feeling wild—a glass of bubbly. My aunt insists on putting them on a fancy platter with extra rosemary, but frankly, some days I just heap them in a bowl and call it rustic, which is just code for I couldn’t find the nice plates.
Lessons (Aka My Goof-Ups and What I Learned)
- Don’t overfill the pastry or you’ll have cheese puddles all over the oven. I once tried to cram in just a little more brie. Regretted it as soon as I opened the door.
- Actual tip, don’t skip the cooling step. It seems silly, but they lift out of the tin so much better if you wait 5 mins. (I always think I can get away with rushing. I can’t.)
Wait, Didn’t Someone Ask…?
- Is it okay to use frozen pastry?
- Absolutely. Just make sure it’s thawed enough to unfold, or you’re in for a wrestling match with the dough. Been there.
- What if I don’t like brie?
- I mean… you could use camembert or goat cheese, or even cheddar in a pinch. The general vibe is cheese + pastry + jam = good.
- Can I make these ahead of time?
- Sure—but keep the baked bites in the fridge, then reheat them for 5ish mins to get them crispy again. Actually, I think these taste better the next day (but maybe that’s just me).
- My pastry shrunk! Why?
- Yup, sometimes it just does. Try pressing the pastry into the tin so it comes up the sides. Or, on second thought, maybe just cut it a little bigger next time.
- Can these be made gluten-free?
- I haven’t tried it myself, but I hear there are some decent gluten-free pastry sheets out there. Could be worth a bash!
Phew, that was a bit of a ramble, wasn’t it? But honestly, if you give these cranberry brie bites a go, I bet you’re going to come up with your own little tweaks and family legends. That’s half the fun. And if you get cheese everywhere—just consider it festive, honestly. Happy munching!
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz brie cheese, cut into 24 small cubes
- 1/2 cup whole berry cranberry sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped pecans (optional)
- 1 egg, beaten
- 1 teaspoon honey (optional)
- Pinch of salt
Instructions
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1Preheat the oven to 375°F (190°C) and lightly grease a mini muffin pan.
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2Cut the thawed puff pastry sheet into 24 equal squares and press each piece into a cup in the mini muffin pan.
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3Place a cube of brie cheese into each pastry cup.
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4Top the brie with a spoonful of cranberry sauce, then sprinkle with chopped rosemary and pecans if using.
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5Brush the edges of the puff pastry with beaten egg and bake for 13-15 minutes until golden brown.
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6Optionally, drizzle a little honey over the bites and finish with a pinch of salt before serving warm.
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.
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