Introduction

These Brie and Cranberry Bites are the perfect blend of creamy cheese and tart cranberry wrapped in flaky puff pastry. They make an elegant appetizer that’s simple to prepare and sure to impress. Ideal for holiday parties or any special occasion.

The image shows small round pastries with three visible layers on a dark slate serving board on a white marbled surface. The bottom layer is a golden brown, puffed and flaky crust with visible layers and crimped edges. On top of the crust is a creamy, smooth, pale yellow cheese layer, thick and glossy, filling the center. The top layer consists of a rich, deep red cranberry topping with whole and halved berries, some glistening with syrup, and a small green sprig of rosemary garnishing each pastry. The background shows additional pastries slightly out of focus, emphasizing the front pastry. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry (17.3-ounce/490g package), thawed but cold
1 (8-ounce/227g) wheel or wedge of brie, chilled

½ cup whole berry cranberry sauce
1 large egg

1 tablespoon water
¼ cup chopped pecans or walnuts, toasted (optional)

Fresh rosemary or thyme sprigs, honey, and flaky sea salt for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and place a rack in the middle. Line a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
Step 2: Cut the chilled brie into 24 small cubes, about ½ inch each, leaving the rind on. Keep them cold while you prepare the pastry.

Step 3: Unfold the thawed puff pastry on a lightly floured surface. Gently press any cracks together, then roll it out to smooth seams, forming a 10×15 inch rectangle.
Step 4: Trim edges for a neat rectangle and cut the pastry into 24 equal squares by dividing into 4 strips lengthwise and 6 squares crosswise.
Step 5: Press each square into a 24-cup mini muffin tin, or place directly on the parchment-lined sheet if you don’t have a tin. Add one brie cube to each cup, then top with ½ to 1 teaspoon cranberry sauce and a few toasted nuts, if using.

Step 6: Whisk together the egg and water to make an egg wash. Lightly brush the exposed pastry edges to create a shiny, golden finish and help seal the bites.
Step 7: Bake for 15–20 minutes until pastry is deep golden and puffed, and the brie is melted and bubbling.
Step 8: Let the bites cool for 5–10 minutes before removing from the tin or baking sheet. Garnish with honey, flaky sea salt, or fresh herbs as desired and serve.

Tips & Variations

Use an all-butter puff pastry for richer flavor and flakier layers.
Keep the brie cold until moment of assembly to prevent premature melting.
Try adding a small drizzle of honey on top before baking for extra sweetness.

Swap pecans or walnuts for toasted almonds or pine nuts for different textures.
Use fresh rosemary or thyme for an aromatic garnish that complements the flavors beautifully.

Storage

Store any leftover bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) for 5–7 minutes to restore crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows five small round pastries on a dark, slate serving board placed on a white marbled surface. Each pastry has three visible layers: the bottom flaky golden-brown puff pastry, a smooth creamy white cheese layer in the middle, and a top layer of glossy red cranberry pieces with a few small brown nuts and a small sprig of green rosemary. The pastries are close to each other, with the nearest one in focus and the others slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these bites ahead of time?

You can assemble the bites and refrigerate them unbaked for a few hours before baking. Just cover tightly with plastic wrap to prevent drying out and bake fresh when ready.

What can I use instead of cranberry sauce?

If you don’t have cranberry sauce, try using fig jam, apricot preserves, or a tangy fruit chutney. These alternatives add a similar balance of sweetness and acidity.