The Story (and a Little Chaos) Behind My Cranberry Brie Bites
So, let me spill: the first time I made these Cranberry Brie Puff Pastry Bites, it was for one of those last-minute holiday gatherings where I realized ten minutes before the doorbell rang that I hadn't actually, you know, made anything. I panicked, grabbed what I had—Brie, random cranberry sauce lurking in the fridge, and some frozen puff pastry (seriously, frozen pastry is the unsung hero of home cooks everywhere). I pretty much winged it, and, honestly, I was floored when folks kept asking if they could take some home. Like, it's the simplest thing! My cousin still texts me every December about them, as if I've unlocked the universe's secrets. (Spoiler: I have not. But these are really, really good.)
Why You’ll Really Like These (If My Family's Anything To Go By)
I usually turn to this recipe when I want something that feels a little bit fancy, but—let's be real—I'm too busy to roll out dough for mini pies or mess with ten different cheeses. My family goes bonkers for these every time; Dad actually once ate half a batch before dinner and then complained that dinner was too filling (classic!). They're sticky, cheesy, crispy, sweet—basically like the best bits of a cheese board crammed into one tiny bite. Oh, and they're a real talking point at parties, which is great because small talk isn't always my thing. Do note: they look much posher than the actual effort requires, which I find very satisfying.
What You’ll Need (and What I Sometimes Use Instead)
- 1 sheet frozen puff pastry (thawed, obviously—though I have definitely forgotten to thaw it and speed-thawed in the microwave, shhh)
- Brie cheese, about 125g or "just enough" to cut into 24 bite-sized cubes (sometimes, I use Camembert if I'm feeling fancy or all out of Brie; yes, my grandmother swore by President Brie, but I use store brand and it's perfectly fine)
- ⅓ cup cranberry sauce (homemade or from a can; I once tried a fancy artisan brand but honestly the old-school one works too)
- 2 tablespoons chopped pecans (optional, but I do love the crunch, or swap with walnuts if that's what you've got)
- Fresh thyme (as much or as little as you want, or skip it—sometimes, I use a little rosemary because, why not?)
- 1 egg, beaten, for the egg wash (or skip if you forget, which I have, and it's still good)
Making It Happen—Step-by-Step With My Personal Quirks
- Heat your oven to 200°C (about 400°F). If you're like me and get distracted, maybe set a timer.
- Grab a mini muffin tin and give it a light spritz or swipe with butter. Don't have one? Honestly, a regular muffin tin is fine, just watch the bake time.
- On a lightly floured board (I probably use too much flour, but I hate sticky dough), unfold the thawed puff pastry. Roll it out so it's roughly a 12-inch square. Or sort of square. I’ve never actually measured.
- Cut into 24 smaller squares. They don't have to be perfectly the same size—mine never are. Place one square in each muffin cup, sort of nestling it down. Don’t panic if corners flop over; they’ll puff up.
- Pop a cube of Brie in each pastry nest. Here’s where I usually sneak a little piece—Brie is just impossible to resist, right?
- Spoon about ½ teaspoon cranberry sauce over each (honestly, I eyeball it), then scatter pecans and a sprinkle of thyme over the top. It looks a little messy, but trust me, it all comes together.
- Brush the exposed corners of pastry with beaten egg if you remembered (I forget more often than I care to admit).
- Bake for about 12-15 minutes—or until the pastry is puffy and golden and the cheese is melty magic. If some cheese oozes out, that’s fine! Actually, the crunchy cheese bits on the pan are the best part (in my not-so-humble opinion).
- Let them cool just a smidge before using a butter knife to gently (I mean gently) twist them out. If they stick, let them cool longer—they come out easier when cooled.
Notes From My Ongoing Puff Pastry Bite Saga
- If you assemble these ahead, pop the filled tray in the fridge until guests show up, then bake last minute. But I once left them in the fridge overnight and the pastry got a little soggy, so just an hour or two is better.
- Sometimes the corner pieces go mega crispy while the bottoms stay a tiny bit soft—that’s just how it goes. Actually, some folks prefer the contrast (maybe that’s just me?).
- Don't stress about the cheese "escaping"—I think it gets tastier as it cooks onto the pan. Definitely not the worst thing that's happened in my oven.
How I’ve Played Around With This Recipe
- Added a dollop of orange marmalade instead of cranberry for a zing—was surprisingly great. But once I tried fig jam with blue cheese and you guys, it kinda tasted like gym socks. Wouldn't recommend. If you do try your own combo, let me know, I’m always curious.
- Left out the nuts for an allergy-friendly version—still fab.
- Sometimes use phyllo pastry, layering roughly three sheets for each cup, and brushing with butter, but... okay I'll admit it's more work and mess than it’s worth for me.
The Handy Gear (And My Favorite Workarounds)
- Mini muffin tin—super handy, but truly, a regular muffin tin works (they’ll just be bigger! Not the worst problem).
- Rolling pin—err, actually, I sometimes go rogue and use a wine bottle in a pinch. Works fine, maybe don’t use a full one for obvious reasons.
- Sharp knife or pizza cutter for slicing pastry. Or really, whatever's clean at the moment (I’ve totally used a bench scraper).
Keeping ‘Em Fresh (Or, Why They Never Last at My Place)
Technically, you can store these in an airtight container in the fridge for 2-3 days and rewarm in a low oven—but honestly, I've never had leftovers make it past 24 hours here. Maybe if you made a double batch? Just an idea.
How We Like to Serve Them at My House
I love piling these up on a wooden cutting board with extra thyme sprigs and a few extra scoops of cranberry sauce on the side. Sometimes we'll do a little "DIY" with guests adding extras (walnuts, more cranberry, honey). Oh, and a cold cider or crisp white wine doesn’t hurt either—try it with a bottle of Barefoot Wine if you need an easy pick!
Lessons I Learned the Hard Way (Trust Me)
- Don’t try to skip letting the pastry thaw—makes it brittle and impossible to shape. I tried microwaving it once and ended up with sad, slightly cooked edges.
- Baking time really depends on your oven; my old flat had a dodgy oven so everything took 5 minutes longer—don’t walk away, just keep an eye out when things start smelling toasty.
- If you overfill with jam, they bubble over & burn and your smoke alarm will become unexpectedly talkative (ask me how I know...)
Answering Your Actual Questions (And a Few I Wondered About Myself)
- Can I make these ahead? Sorta! Assemble and keep in the fridge for up to 2 hours, then bake fresh. I've kept them overnight before, but honestly, the pastry gets a bit soggy for my taste. Live and learn.
- Can I use something other than Brie? Definitely. Camembert works, or even soft goat cheese if you like it tangy (though my kids claim it tastes like "old socks"—kids, eh?).
- What if I don't have cranberry sauce? Oh, this one's easy—use raspberry or blackberry jam, or even apricot. Or try whipping up a batch using this cranberry sauce recipe, which I think is pretty foolproof (and fast).
- Can I freeze them? I haven't tried, but a friend swears you can freeze before baking—just add a couple extra minutes to the cooking time from frozen (they might look a bit pale, so watch for golden tops).
- Do I need to use an egg wash? Meh. Sometimes I forget; they're still good—maybe a bit less shiny. Not a deal-breaker.
Oh, before I forget—if you ever need a warm-up act for a big dinner (or just something to make movie night feel fancier than microwave popcorn), you can't go wrong with a batch of these. And if you come up with a bonkers new variation, send it my way!
For more easy, crowd-pleasing apps, check out these ideas—I'm always bookmarking stuff like this for next time I'm caught off guard by surprise visitors.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz brie cheese, cut into 18 small cubes
- ½ cup whole berry cranberry sauce
- 1 large egg, beaten
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- Pinch of salt
- Nonstick cooking spray (for muffin tin)
Instructions
-
1Preheat oven to 400°F (200°C). Grease a mini muffin tin with nonstick cooking spray.
-
2Roll out the puff pastry sheet on a lightly floured surface and cut into 18 equal squares.
-
3Place each puff pastry square into a mini muffin cup, gently pressing to form a cup.
-
4Add one cube of brie cheese and about one teaspoon of cranberry sauce to each pastry cup.
-
5Brush the edges of the puff pastry with beaten egg. Bake for 12-15 minutes or until golden and puffed.
-
6Remove from oven, drizzle with honey, and sprinkle with fresh thyme and a pinch of 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.
Did you make this recipe?
Please consider Pinning it!!