Let Me Tell You About These Bites (And My First Disaster!)
Okay, you know how every family has that one recipe that officially means the holidays are coming? For mine, it's these Cranberry Brie Bites—though, the first time I made them, I absolutely butchered it. Long story short: melted brie everywhere, forgot the muffin tin, and our dog had a field day. But hey, all part of the charm, right?
Anyway, now I'm a bit less chaotic in the kitchen, and I swear by this recipe. I whip them up whenever I've got folks coming round and want something that's fuss-free but still gets the oohs and aahs. Also, side note: these are dangerously moreish. You've been warned.
Why You'll Love This (Even If You’re Not a Brie Devotee)
I make these every year for my sister’s birthday—she says it's the only way she’ll voluntarily eat fruit. My family genuinely goes a bit wild for them. Actually, there was a year I tried to swap cranberry sauce for raspberry jam and got SO many side-eyes. It’s also one of those rare bites that look kinda fancy (even if you, like me, get puff pastry stuck under your fingernails every time). And let’s be honest, who doesn’t want gooey cheese in a crispy little cup?
The Ingredients – With a Few Lazy Swaps
- 1 sheet puff pastry (store-bought or, if you’re feeling flash, homemade – I won’t judge either way)
- 150g Brie cheese (I use whatever’s on special – my gran always swore by the one with the red wax, but honestly, they’re all good)
- 4-5 tablespoon cranberry sauce (if you’re in a rush, the jar from Tesco works; homemade is fab if you’ve got some leftover)
- A handful of chopped pecans (optional, but they add a nice crunch – walnuts are fine too, and once I accidentally used pistachios. Not bad!)
- 1 egg, lightly beaten (for that golden pastry look, but honestly, I skip it when I can’t be fussed)
- About a teaspoon of fresh thyme leaves (I pinch them from the garden, but dried is totally okay)
How To Make These (With A Bit of Kitchen Chaos)
- First things first, preheat your oven to 200°C (about 400°F). If you forget, like I probably will, all’s not lost—you just wait a little longer at the end.
- Unroll your puff pastry on a lightly floured surface. I use the back of a baking tray when I can’t be bothered to clean the counter.
- Cut the pastry into roughly 24 squares. No ruler needed. They’ll all fit ‘okay enough’ into a mini muffin tin, or even regular ones if you don’t mind oversized bites (I don't!).
- Press each little square into the muffin tin. If bits poke out weird, that’s fine—gives it character.
- Chop the brie into smallish chunks (rind on or off, your choice—actually, I prefer to leave it cause what’s the point in waste?). Pop a bit into each pastry cup.
- Add a dollop of cranberry sauce on top (I usually sneak a taste and sometimes add extra—measure with your heart here).
- Sprinkle over some nuts and a pinch of thyme.
- Baste the exposed pastry with beaten egg—unless you forget or just don’t care about extra shine, then skip it (I do, frequently).
- Bake for about 12-15 minutes. They’ll bubble and look all golden. It’s totally normal if some cheese oozes out (and maybe forms a cheesy crisp at the edge—my favourite bit, actually).
- Let them cool a smidge before trying to get them out, or you might regret the burnt fingers. But honestly, who waits?
Things I Wish Someone Had Told Me Earlier
- If the pastry sticks, wedge it out gently with a teaspoon. Or a butter knife. Or your fingers. Just don’t panic.
- You can make the bites ahead and warm them up in the oven. I once microwaved them and they went limp but tasted fine.
- Frozen puff pastry needs some time to thaw. Learned this the hard way when I tried to roll it out straight from the freezer—don’t.
Variations – The Ones That Worked (And Didn’t)
- Try camembert instead of brie—really creamy, but a bit more pungent. I like it, but not everyone at my table agreed.
- Swap the cranberry for apricot preserves. Surprisingly tasty, especially with slivered almonds.
- Go savoury and top with caramelized onion and blue cheese, which honestly was a bit much (maybe that’s just me).
- One time I used filo pastry. Big mistake, mate. Flaky mess everywhere. Stick to puff if you can!
What You Need to Make These (You Don’t Need Fancy Gear)
- Mini muffin tin (regular size works but you’ll get fewer, bigger bites)
- Sharp knife for the brie (but honestly, I’ve used a butter knife in a pinch)
- Basting brush for the egg—my cousin uses her finger, and I’ve done that too if no one’s watching
If you don’t have a mini muffin tin, just blob the pastry and fillings onto a baking sheet, like rustic tarts. They’ll taste just as good, promise.
Keeping Them Fresh (But Good Luck With Leftovers)
Technically, you can store these in an airtight container in the fridge for 2-3 days. Just warm them back up in the oven to get the crisp back. But honestly, in my house these don’t last more than a day (if that—my brother once ate nine before lunch).
How I Like to Serve Cranberry Brie Bites
I usually put them on a wooden board with a pile of green grapes (it looks fancy, not gonna lie). Or just in a basket for folks to grab while we’re dodging footballs in the garden. Sometimes I sneak one with a glass of fizz after everyone’s gone to bed. No shame in that.
Stuff I Wish I Knew (Pro Tips From Many Almost-Disasters)
- I once tried rushing and didn’t chill the pastry—ended up way too soft and floppy. So yeah, a quick chill in the fridge does wonders.
- Don’t overfill with cheese. I know, it’s tempting, but I’ve had bites basically explode in the oven. Less is more, sort of.
- If you want neat edges, use a pastry cutter. But I usually go wonky and no one complains.
FAQs (Because People Really Ask These!)
- Can I make Cranberry Brie Bites ahead? Yep! I usually bake them, let them cool, then just chuck em in the oven right before folks arrive. Actually, I think they taste even better the next day after they've had a chance to settle.
- Can I freeze them? Probably, though I've not tried it myself. My cousin says it works fine. Just reheat in the oven so they crisp up again; microwaving makes things a bit sad, but they'll still get eaten.
- Can I skip the nuts? Absolutely. I forget them half the time anyway (or run out), and no one’s ever noticed.
- Is the rind really okay to eat? 100 percent! It's brie—you're supposed to eat the rind. Unless you hate it, then just trim it off. No drama.
- What if I don't have cranberry sauce? Try apricot jam, red onion marmalade—or, just use what’s lurking in the fridge. I’ve even done chutney. No one's called the culinary police on me yet!
There you go. Let me know if you end up wearing more cheese than you eat—it happens to the best of us.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz brie cheese, cut into small cubes
- ½ cup cranberry sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon honey
- 1 egg, beaten (for egg wash)
- 1 tablespoon chopped pecans (optional)
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
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2Roll out the puff pastry and cut it into 12 squares. Press each square into the wells of the mini muffin tin.
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3Place a cube of brie cheese into each pastry cup. Top each with about a teaspoon of cranberry sauce.
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4Sprinkle chopped rosemary and pecans over the cranberry sauce, then drizzle each bite with a small amount of honey. Season with salt and pepper.
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5Brush the exposed pastry edges with beaten egg. Bake for 13–15 minutes, or until the pastry is golden and the cheese is melted.
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6Remove from oven and let cool for a few minutes before serving. 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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