Go Back
Brie Cranberry Puff Pastry Recipe
Ash Tyrrell

Brie Cranberry Puff Pastry Recipe

I first made these brie and cranberry puff pastry bites for a Christmas get-together when I needed something fast, pretty, and crowd-pleasing, and I haven't stopped making them since. Every single time I pull the tray out of the oven, someone asks me for the recipe before they've even finished chewing. I love that it only needs three or four ingredients I almost always have sitting in my kitchen already.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 sheets frozen puff pastry thawed – this is the flaky base, so let it thaw in the fridge rather than on the counter for the cleanest cuts
  • 1 lb. brie cheese rind trimmed – go for a cold wheel straight from the fridge, it cubes much more cleanly than room-temp brie
  • 1 cup cranberry sauce homemade or canned – whole-berry sauce gives better texture than the smooth jellied kind
  • ½ cup pecans finely chopped – toast them lightly first for a deeper, nuttier crunch
  • 1 egg beaten with a splash of water – this egg wash is what gives the pastry that glossy golden-brown finish
  • 1-2 sprigs fresh rosemary chopped – fresh herbs make a huge difference here, skip the dried stuff
  • A pinch of salt – just enough to balance out the sweetness from the cranberry sauce

Method
 

  1. Preheat your oven to 375°F while you get everything else ready. Lightly grease a mini muffin tin with non-stick spray or softened butter so the bites release easily later. This small step matters more than people think, because sticky pastry can tear and ruin that pretty golden shape you're going for.
  2. On a lightly floured surface, unroll one sheet of thawed puff pastry and gently roll it out just slightly larger than its original size. Using a sharp knife or pizza cutter, slice it into 12 even squares, then repeat with the second sheet. You should end up with 24 squares total for your mini muffin tin.
  3. Press one square of puff pastry into each cavity of your mini muffin tin, pushing it gently up the sides to form a little cup shape. Don't worry about perfect corners poking out, that rustic look actually bakes up beautifully golden and crisp around the edges.
  4. Cut your brie into small cubes, removing the rind if you prefer a smoother bite, and place one cube into each pastry cup. Spoon about a teaspoon of cranberry sauce directly over the cheese in every cup, letting it sit right on top.
  5. Sprinkle a few chopped pecans over each filled cup for crunch and visual appeal. Brush the exposed edges of the puff pastry with your beaten egg wash, which helps them turn that irresistible deep golden color in the oven.
  6. Slide the tray into your preheated oven and bake for 15-18 minutes, watching for the pastry edges to puff up and turn golden brown. The brie should look soft and just slightly melted, not fully liquid, so it holds its shape when you lift each bite out.
  7. Let the bites rest in the tin for 3-5 minutes before transferring them to a wire rack, which keeps the bottoms crisp instead of steamy. Finish with a little fresh rosemary or thyme sprinkled over the top right before serving for a festive touch.

Notes

  • I always keep my puff pastry cold until the last possible second, because warm dough gets sticky and loses that flaky lift.
  • I like pricking the bottom of each pastry cup with a fork before filling, it stops the base from puffing up too much and pushing the filling out.
  • I've started toasting my pecans in a dry pan for two minutes before using them, and the flavor boost is totally worth the extra step.
  • I never overfill the cups with cranberry sauce, since too much sauce bubbles over and makes the pastry soggy underneath.
  • I sometimes swap half the cranberry sauce for fig jam when I want a slightly different flavor profile, and it works wonderfully.