Let Me Tell You About the Time I Overbaked These Bites…
Look, I’m not going to pretend I’m some sort of Michelin-star pastry chef, but these cranberry brie puff pastry bites—you know, those flaky little flavor bombs—have become something of my thing at family gatherings. I still remember Christmas Eve, my cousin Tim elbowed three people aside just to snag the last one. And honestly? The first time I made them, I forgot about the last tray and the cheese basically escaped the pastry, but we all just scooped them up with spoons anyway. That’s hospitality, right? I love making these because they look like you tried really hard (even though, honestly, they’re one of the easiest party nibbles ever). Oh, and there’s zero shame in licking the melty cheese off your fingers. There’s probably some sort of award for that.
Why You’ll Love These (and Why I Make Them All the Time)
Whenever I’ve got a party or need to bribe my kids into cleaning their rooms, I just whip up a batch. My family goes bananas for these—no joke, they’re obsessed. If you serve them warm, people crowd around like it’s a giveaway at a village fête. Also, since you just need a handful of stuff (and barely any skill, ha!), they’re my lazy day hero. Sometimes, brie oozes more than I planned, which used to annoy me, but now I just pretend it’s intentional and call it “rustic.” You get buttery pastry, creamy brie, and that tangy pop from cranberry—kind of like a festive explosion in your mouth. And I’m all for recipes that deliver maximum flavor without creating a mountain of dishes to wrestle afterwards. Amen to that.
What You’ll Need (Plus a Few Swaps I’ve Tried)
- 1 sheet puff pastry (—I just grab the frozen stuff; my gran swears by a brand called Jus-Rol, but honestly, store brand is fine. If you wanna flex, make it from scratch, but I’d rather watch telly.)
- 150g brie cheese (or camembert if you’re feeling fancy or you just can’t find brie at Tesco that day)
- 1/3 cup cranberry sauce (home made is lush, but I mostly use whatever’s knocking about in the fridge; once I tried raspberry jam when I was out of cranberry – not bad at all)
- 1 egg, lightly beaten (for that glossy finish, but you can totally skip this if you’ve run out)
- Optional: chopped pecans or walnuts (a handful for some crunch, or pumpkin seeds if you’re out of nuts—makes them look all artisan, too)
- Pinch of fresh thyme or rosemary (not essential, but makes you seem like you’ve got your life together)
How To Make Cranberry Brie Puff Pastry Bites (Winging It Is Okay!)
- Preheat your oven to 200°C (about 400°F—no idea what gas mark that is, but just go hot). Line a baking tray with parchment or one of those fancy silicone mats. Or don’t, it won’t end in disaster if you forget, just a bit more washing up later.
- Unroll your puff pastry. I let it thaw for about 30 minutes, unless I’m impatient (every time), then I zap it in the microwave, but only for 10 seconds, or it gets too soft and sticky. Cut into roughly 24 squares—no need for a ruler; eyeballing works fine.
- Get your brie sorted. Slice into small rectangles, about 2cm or so. I nibble the bits that are left over. Chef’s tax.
- Assemble. Lightly press each pastry square into a mini muffin tin cavity (if you don’t have one, just place on a baking tray and fold the edges up a bit—shapeless is chic). Pop a brie square in each, then add a spoonful of cranberry sauce on top. Sprinkle your nuts and herbs on if you’re going for the chef-y look.
- Brush with egg wash. Or don’t. I forgot this once… tasted just as good, to be fair, but looked a bit pale. Your choice.
- Bake for 12–15 minutes, or until golden, bubbly, and maybe a little chaotic. If some cheese escapes, just scoop it up later—trust me, it’s still amazing.
- Cool slightly, but serve warm if you can. This is the hardest part—resisting the urge to burn your tongue because they smell so good.
Notes From My Many Attempts (and Near-Misses)
- If you overfill with cranberry, they get a bit messy; though, honestly, messy is my style.
- I used to fold the pastry over the top for a “parcel” look—it just made them fiddlier to eat, so now I just leave them open. Less mucking about.
- Don’t stress if all the brie isn’t perfectly sized. It all melts anyway (sometimes too much, but that’s life).
Variations—My Experiments (and the Odd Flop)
- Tried using blue cheese once. Family revolt; never again, apparently.
- Chutney works instead of cranberry. Fig jam is delicious, but a bit rich. Marmalade—not my cup of tea, but hey, be bold.
- Puff pastry scraps? I stick cinnamon sugar on them and bake for a cheeky treat later.
What If You Don’t Own a Mini Muffin Tin?
Honestly, half the time I just use a regular baking tray and bunch the pastry up a bit around the brie—works fine, even if they look, well, rustic. No muffin tin drama required. Egg cups also work in a pinch, though that may sound a bit mad.
If By Some Miracle You Have Leftovers…
These keep nicely in the fridge for a day or two (though honestly, in my house it never lasts more than a day!). Reheat in the oven for 5 minutes to get the pastry crispy again—or just eat them cold, like a true cheese fanatic.
How I Like To Serve These (It’s a Bit Extra, But…)
Set them out on a big wooden board with a pile of fresh grapes and maybe a couple extra crackers on the side. If I’ve got people coming over, I put a little bowl of extra cranberry sauce out for dunking—messy but that’s half the fun. My sister likes them with mulled wine, so maybe try that at Christmas.
Please Learn From My Past Mistakes (You’re Welcome)
- Don’t try and rush thawing the puff pastry—one time I cranked the oven and it turned into concrete. Not great.
- Using too much brie? Sounds good, but it just leaks everywhere (though you’ll want to scrape the crunchy cheesy bits off the pan anyway… so maybe it’s a plan).
- I thought I could freeze them after baking—nope, went all soggy. Just make fresh if you can.
FAQ—The Real Questions I Actually Get Asked
- Can I make these ahead? Sort of! You can prep the cups and stash in the fridge for a few hours, but bake ’em fresh for max crispiness.
- What if I don’t like cranberry? That’s alright! Try apricot jam, fig spread, or even caramelised onion chutney. (I made a batch for my mate who’s allergic to berries and he reckoned the apricot version was banging.)
- Can I use camembert instead of brie? Absolutely, and on second thought, it’s just as good. Sometimes even better, if you like earthier cheese.
- Do I need fancy pastry? Not at all. I’ve even used pie crust once in a pinch. Different texture, but still tasty.
- How do I stop the cheese oozing out? Eh, you can’t always. Don’t overfill and just embrace a bit of goo. That’s what makes ’em great.
One Last (Slightly Irrelevant) Thing:
I once brought these to a summer potluck and someone put them next to a plate of spicy buffalo wings—honestly, not the perfect pairing, but it did spark a great conversation about weird food combos. Made me think, maybe next time I’ll be bold and do a version with hot pepper jelly? If you’re up for experimentation, you’ll probably out-bake me before long.
For some more party inspiration, have a nose at Sally’s Baking Addiction’s cranberry brie bites (she does a lovely lattice pattern if you’re feeling arty) or BBC Good Food’s party food collection for other nibbles when you’re in the hosting mood. And for a geeky deep dive into cheese and pastry science, the folks at Serious Eats Food Lab know their stuff.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 ounces brie cheese, rind removed and cut into 24 pieces
- 1/3 cup whole berry cranberry sauce
- 2 tablespoons chopped pecans
- 1 tablespoon fresh rosemary, finely chopped
- 1 egg, beaten
- 1 teaspoon honey
- 1 pinch sea salt
Instructions
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1Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
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2Roll out the thawed puff pastry and cut into 24 equal squares. Gently press each square into the muffin tin cups.
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3Place one piece of brie into each pastry cup. Top each with about 1/2 teaspoon cranberry sauce.
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4Sprinkle chopped pecans and rosemary over the cranberry sauce. Brush the pastry edges with beaten egg.
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5Bake for 13-15 minutes, until the pastry is golden and puffed. Remove from oven and drizzle lightly with honey and a pinch of sea salt. Serve 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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