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Nadia James

Cranberry Brie Puff Pastry Bites

Tart cranberry sauce cuts through rich melted brie, while ready-made puff pastry keeps preparation manageable.
Print Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Resting / chilling / cooling 5 minutes
Total Time 37 minutes
Servings: 20 pastry bites
Course: Appetizer
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry thawed in refrigerator; roughly 8 ounces
  • 6 ounces brie cheese cut into 20 small pieces
  • 1/3 cup whole-berry cranberry sauce
  • 1/4 cup chopped pecans optional
  • 1 large egg beaten with 1 tablespoon water
  • 1 teaspoon fresh rosemary finely chopped

Equipment

  • two baking sheets
  • parchment
  • pastry brush
  • sharp knife

Method
 

  1. Heat oven to 400°F; line baking sheets with parchment. Keep thawed puff pastry cool.
  2. Cut one puff pastry sheet into 20 rectangles using a sharp knife. Transfer to the baking sheets.
  3. Place one small brie piece in the center of each rectangle; spoon about 3/4 teaspoon cranberry sauce on top and add a pinch of nuts if using.
  4. Fold or pinch opposing corners gently toward center to make open pastry parcels, leaving room for steam. Brush exposed pastry with egg wash.
  5. Bake 14–17 minutes until puffed, deep golden, and cheese is hot and bubbling. Rotate trays if needed.
  6. Rest 5 minutes; scatter finely chopped rosemary over warm bites and serve.

Notes

  • Do not overfill; cranberry sauce can leak as it heats.
  • Use parchment so escaped cheese does not glue pastry to pan.
Storage: Refrigerate cooked leftovers within 2 hours, use within 3 days, and reheat thoroughly in a 350°F oven until hot.
Make ahead: Assemble unbaked bites up to 4 hours ahead, cover and refrigerate; brush with egg immediately before baking.
Allergens: Must be checked against ingredient labels and individual substitutions
Serving suggestion: Serve warm with sparkling nonalcoholic cider.