Pin Golden flaky puff pastry filled with creamy brie and tangy cranberry sauce makes these Cranberry Brie Pastry Bites the first thing to disappear at every holiday breakfast or brunch. Arranging the brie inside crisp buttery pastry with a spoonful of vibrant sauce is both effortless and impressive. Every bite is the perfect balance of savory cheese and sweet-tart fruit and you can get them from oven to table in under forty minutes.
The very first time I served these at our annual winter brunch even my skeptical uncle polished off a plateful. Now I always save a few extra just for myself to enjoy with coffee after everyone leaves.
Ingredients
- Frozen puff pastry: Thawed until pliable this baking wonder gives the pastry bites their signature lift and flaky texture. Look for all butter pastry in the freezer section for the best flavor.
- Brie cheese: Choose a creamy wheel with a bloomy white rind. Removing the rind keeps the texture extra smooth inside the pastry.
- Whole berry cranberry sauce: Homemade or your favorite jarred variety both work beautifully. The whole berries add irresistible bursts of tangy-sweet flavor.
- Fresh rosemary or thyme: Optional but fresh herbs add a fragrant hint of earthiness. Choose vibrant green sprigs without wilted leaves.
- Toasted pecans or walnuts: An extra touch of crunch and toasty flavor. Select nuts that smell fresh and are free of any bitter taste.
- Egg: For a golden shiny finish this simple beaten egg wash takes the presentation to a whole new level.
Instructions
- Prepare the Pastry:
- Begin by preheating your oven to 200 degrees Celsius. Give your mini muffin tin a quick grease or line with mini paper liners to make releasing the bites a snap. On a lightly floured surface gently roll out the thawed puff pastry to a 30 by 30 centimeter square. Use a sharp knife to cut the dough into 24 small even squares.
- Shape the Cups:
- Take each pastry square and softly press it into a well of the mini muffin tin. You want the corners to stick up and create little pockets that will hold all the cheesy filling. If the dough tears just press it back together with your fingers.
- Fill with Cheese and Sauce:
- Nestle a cube of brie into each pastry cup. Spoon a teaspoonful of whole berry cranberry sauce over the cheese aiming to distribute the berries evenly.
- Add Toppings:
- If using sprinkle a pinch of chopped fresh rosemary or thyme and a few chopped toasted nuts over each bite. This is your opportunity to add both flavor and a pretty touch.
- Apply the Egg Wash:
- Using a pastry brush lightly coat the exposed edges and corners of each pastry with beaten egg. This is what gives the bites their golden color as they bake.
- Bake to Perfection:
- Slide the tin into your hot oven and bake for about fifteen to twenty minutes. Watch for the pastry to puff up and achieve a deep golden color and check to make sure the cheese is bubbling gently.
- Cool and Serve:
- Let the pastries cool for about five minutes in the tin so they can set slightly. Then gently remove each bite and transfer to a wire rack or serving platter. Serve while still warm for the best oozy cheesy experience.
Pin I find myself snacking on the leftover brie straight from the wrapper every time I prep these. My favorite memory is letting my youngest sprinkle the cranberry sauce on each one while we laughed about who made the biggest mess.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to two days. To reheat place on a baking sheet in a low oven for five to ten minutes. The pastry will crisp up and the cheese will melt again without becoming rubbery.
Ingredient Substitutions
Feel free to swap the cranberry sauce for fig jam or apricot preserves if you like a sweeter or more mellow flavor. Camembert works just as well as brie bringing its own distinct richness. For a nut-free version skip the pecans or walnuts.
Serving Suggestions
These bites look gorgeous on a platter nestled among fresh herbs or sliced fruit. Try pairing them with sparkling wine for brunch or serve alongside a colorful salad or fruit platter.
Cultural and Seasonal Notes
Pairing brie with cranberry is a classic in French-inspired American holiday spreads. Swap in seasonal jams like sour cherry or apple butter in autumn or try a dollop of spicy chutney if you are feeling adventurous.
Seasonal Adaptations
Use orange zest in the cranberry sauce for extra wintery brightness Substitute fresh thyme with baby arugula leaves after baking for a peppery bite Try pomegranate seeds for color and crunch at Christmas
Success Stories
These pastry bites became a runaway hit at our neighborhood cookie swap where I saw guests sneaking extras into napkins. They now make a yearly appearance at family brunches and always bring compliments. One friend even requested the recipe so she could make them for her holiday book club.
Freezer Meal Conversion
Assemble the bites up to the point before baking and freeze the muffin tin until the pastries are firm. Pop them out and store in freezer bags. When ready to bake simply add a couple of extra minutes to the baking time right from frozen.
Pin Enjoy these pastry bites fresh from the oven or make them in advance for stress-free entertaining. Their festive flavors make any gathering instantly more cheerful.
Recipe FAQ
- → Can I use a different cheese?
Yes, Camembert is a great alternative for Brie, adding rich, creamy flavor to each pastry bite.
- → How do I keep the pastry from getting soggy?
Use chilled puff pastry and avoid overfilling with sauce. Bake at a high temperature for golden, crisp results.
- → Are there alternative fillings to cranberry sauce?
Fig jam or apricot preserves work well as substitutes, providing sweet and tangy contrast to the Brie.
- → What is the best way to serve these bites?
Serve warm, right from the oven. They pair well with sparkling wine or fresh juice for breakfast events.
- → Can I prepare these bites ahead of time?
They are best fresh, but can be baked ahead and gently reheated in a low oven before serving.
- → What allergens are present?
These bites contain milk (Brie), egg, wheat (pastry), and tree nuts if used as a topping.