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–+ servings

Cranberry Brie Puff Pastry Bites

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These Cranberry Brie Puff Pastry Bites are a quick and elegant appetizer, perfect for holiday parties and gatherings. Flaky puff pastry squares are topped with a spiced cranberry filling and creamy Brie, then baked until golden and finished with melted butter. No muffin tin required—just simple assembly and festive flavor, with optional rosemary and orange zest for garnish.
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Cook Time 16 minutes
Servings: 24 squares
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Puff Pastry Bites
  • 2 sheets puff pastry
  • 1 cup cranberry sauce
  • 1 tablespoon orange zest plus more for serving
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • salt pinch
  • 8 ounces Brie cheese rind removed and cut into 24 cubes
  • 1 large egg
  • 1 tablespoon heavy whipping cream
  • 2 tablespoons salted butter melted
  • Fresh rosemary optional, for serving

Equipment

  • Rolling Pin
  • Cutting board
  • Sharp knife
  • 2 large baking sheets
  • Parchment paper
  • Small bowl
  • Medium bowl
  • Pastry brush
  • Spoon

Method
 

  1. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. If the puff pastry is from the refrigerator, let it sit at room temperature for 5 minutes, or 30 minutes if frozen, until pliable.
  2. Dust a cutting board lightly with flour and unfold one puff pastry sheet. Use a rolling pin to gently roll it into a 9- by 12-inch rectangle.
  3. Cut the pastry into 12 equal squares by making 3 cuts across the short (9-inch) side and 4 across the long (12-inch) side. Gently score a 1/2-inch border around each square with a knife, being careful not to cut all the way through.
  4. In a small bowl, whisk together the egg and heavy cream until combined and smooth.
  5. Arrange the 12 pastry squares on a prepared baking sheet, leaving space between them. Repeat with the second puff pastry sheet for the second baking sheet. Brush the borders of each square with the egg wash.
  6. Combine the cranberry sauce, orange zest, sugar, cinnamon, and a pinch of salt in a medium bowl, mixing well.
  7. Drop 1 to 1½ teaspoons of the cranberry mixture into the center of each square. With the back of a spoon, press a small well in the cranberry filling. Set a cube of Brie into the center of each well. Repeat with all the squares.
  8. Bake for 16 to 18 minutes, or until the pastry is puffed and golden brown. Take out of the oven and immediately brush the edges with melted butter. Allow to cool slightly, then garnish with more orange zest and fresh rosemary if desired before serving.

Notes

You can use thick store-bought or homemade cranberry sauce; just make sure it isn't too runny, or it may spill during baking. For best results, keep puff pastry as cold as possible before baking, and if time allows, chill the assembled squares for 15–20 minutes before putting them in the oven. Assembled bites can be made up to 2 hours ahead and refrigerated; otherwise, wait to assemble until just before baking for maximum crispness. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated briefly in a hot oven. For freezing, assemble but do not bake, then freeze until firm and bake straight from the freezer, adding a couple of extra minutes to the baking time. Garnish with extra orange zest or rosemary to serve; they're excellent as an appetizer with sparkling wine or alongside a fresh green salad.

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