Intro
These bites are a little bit festive, a little bit chaotic, and totally worth the messy kitchen. I first made them during a holiday chaos, when I needed something quick, bright, and crowd-pleasing, but with a twist. The burst of tart cranberry, melty brie, and crispy pastry somehow made everything feel a little more manageable. They’re the kind of thing you keep sneaking back for, even when the platter’s nearly empty.
Why This Recipe Matters
Why I keep coming back to Cranberry Brie Bites
Points
- They remind me of holiday mornings, waking up to the aroma of baking pastry and sweet-tart cranberries.
- In the chaos of hosting, these are quick to assemble and disappear faster than I expect.
- They’re a reminder that simple ingredients—brie, cranberries, puff pastry—can create something special.
- Every time I make these, I feel a little more in control of the holiday rush, a small victory.
Behind The Recipe
Behind the Recipe
Story
I was experimenting with leftover cranberry sauce one holiday, trying to use it up without turning it into jam.
The idea hit me after a long day—why not combine it with melted cheese and flaky pastry?
A quick bake later, and I had a snack that felt fancy but was actually super simple.
Now it’s my go-to for last-minute parties—always a hit, always a little chaotic to assemble.
Recipe Trivia
Recipe Origin or Trivia
Title
Recipe Origin or Trivia
Facts
Cranberries have been part of North American diets for centuries, especially during harvest festivals.
Brie cheese originated in France, and its creamy texture melts beautifully in hot bites.
Puff pastry was first documented in 17th-century France, evolving from ancient flaky doughs.
Using cranberry sauce as a topping adds a tangy contrast that’s both festive and nostalgic.
Ingredient Breakdown
Ingredient Breakdown
Title
Ingredient Breakdown
Ingredients
- Cranberry Sauce: I like the homemade kind—tangy, with a hint of citrus zest. Swap with compote if you prefer a chunkier texture.
- Brie: The gooey center makes these irresistible. Use a good-quality brie for richness. Gouda or camembert can work as substitutes.
- Puff Pastry: Flaky, buttery, and crisp. Frozen sheets are easiest, but homemade if you’re feeling ambitious.
- Fresh Cranberries: They add a bright pop. Dried cranberries can be a sweet alternative but won’t provide the same zing.
- Egg Wash: Makes the edges golden and shiny. Milk or cream can substitute for a softer shine.
Preparation Guide
Equipment & Tools
- Baking sheet: For even heat and easy handling.
- Parchment paper: Keeps everything from sticking and makes cleanup easier.
- Knife & cutting board: To trim pastry and cut cranberries if needed.
- Spoon or small scoop: For dolloping cranberry sauce and cheese.
- Pastry brush: To apply egg wash evenly.
Steps
- Preheat oven to 200°C (390°F). Line baking sheet with parchment.
- Cut puff pastry into small squares (about 5x5cm). Place on sheet.
- Add a small piece of brie in the center of each square.
- Top with a teaspoon of cranberry sauce—don’t overfill, or it’ll leak.
- Brush edges with beaten egg for a golden finish.
- Bake for 12–15 minutes or until pastry is puffed and golden, cheese is bubbly.
- Check for crisp edges and a crackling sound when you tap the pastry.
Checkpoints
- Pastry is golden and crisp around the edges.
- Cheese is melted and slightly bubbly.
- Cranberry topping is glossy and slightly caramelized.
Ingredient Substitutions
- Dairy-Free: Use dairy-free cheese and vegan puff pastry. Flavors are milder, texture slightly softer.
- Gluten-Free: Swap puff pastry for gluten-free sheets. Keep in mind, texture may be slightly denser.
- Lower Sugar: Opt for unsweetened cranberry sauce or reduce added sugar in homemade versions.
- Vegan: Replace cheese with a vegan cheese wedge, and use plant-based pastry if available.
- Fresh Cranberries: Use frozen cranberries if fresh aren’t in season; adjust baking time slightly.
Ingredient Spotlight
Cranberries
They soften and burst during baking, releasing a tangy, vivid juice.
Fresh cranberries provide a bright pop, contrasting with the richness of brie.
Frozen cranberries are a great shortcut, just add a minute to baking time.
Brie
Melts into a creamy, gooey layer that balances tartness of cranberries.
Room temperature brie spreads more easily, so take it out early.
If you overbake, it can become oily—watch for bubbling edges.
Mistakes And Fixes
Forgot
To thaw puff pastry, leave it out 20 minutes before baking for even puffing.
Dumped
Don’t overload with cranberry sauce or it’ll leak—use just a teaspoon per bite.
Over-torched
If edges brown too quickly, cover loosely with foil and continue baking.
Missed
Brush egg wash evenly; uneven color looks less appealing and can burn.
Cooking Tips
Chill Ingredients
Keep cheese and pastry cold until assembly to prevent melting prematurely.
Use Parchment
Always line your baking sheet for easy cleanup and even browning.
Avoid Overfilling
Less is more—overstuffed bites leak and lose crispness.
Bake In Upper Oven
Place on the middle or upper rack for a more golden top.
Test Crispness
Tap edges—if they crackle and feel firm, they’re ready.
Make Ahead Storage
Prep
Assemble bites up to 2 hours before baking; keep chilled.
Fridge
Store baked bites covered for up to 2 days, reheat at 180°C (350°F) for 5 minutes.
Freezer
Freeze assembled bites before baking for up to 1 month. Bake directly from frozen, add 3-5 minutes.
Flavor Change
Filling may soften over time, but still delicious.
Kitchen Fixes
When Burnt
Splash with a little water and scrape burnt bits. Re-bake if necessary.
When Soggy
Patch with an extra brush of egg wash and bake a few more minutes.
When Cranberries Stick
Add a touch of lemon juice to cranberry sauce for better adhesion.
When Pastry Loses Fluff
Shield with foil mid-bake if edges brown too fast.
When Sauce Spills
Use a smaller spoon or dollop more carefully to prevent leaks.
Faqs
Can I make these ahead?
Yes, assemble up to 2 hours in advance, then bake just before serving.
Can I freeze leftovers?
Freeze baked or unbaked bites for up to a month. Reheat in oven for best texture.
What cheese works best?
Brie melts perfectly, but camembert or gouda can be good substitutes.
Can I use dried cranberries?
Yes, but their sweetness is different. Consider adding a splash of lemon juice.
How do I prevent leaks?
Don’t overfill with cranberry sauce and use a small spoon for precise dollops.
What’s the best pastry?
Frozen puff pastry is easiest, but homemade flaky dough is a treat if you’re patient.
Can I make these vegan?
Yes, substitute vegan cheese and plant-based pastry—flavor will be milder but still tasty.
How do I get crispy edges?
Bake at high heat on a lined sheet, and brush with egg wash for shine.
Can I add herbs?
Absolutely—try thyme or rosemary for extra flavor, added before baking.
What if I don’t have cranberries?
Use a dollop of fig jam or apricot preserves for a sweet-tart alternative.
Cranberry Brie Bites
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to prevent sticking.
- Unfold the thawed puff pastry sheets on a lightly floured surface and cut into small squares about 5x5cm. Place these squares evenly spaced on the prepared baking sheet.
- Slice the brie cheese into small pieces or thin slices, and place a piece in the center of each pastry square, pressing gently to settle.
- Spoon a teaspoon of cranberry sauce on top of the brie in each square, being careful not to overfill to avoid leaks during baking.
- Using a pastry brush or the back of a spoon, gently brush the edges of each pastry square with the beaten egg to give a shiny, golden finish once baked.
- Arrange the bites in the oven and bake for 12–15 minutes, or until the pastry is puffed, golden around the edges, and the cheese is bubbly and slightly melted.
- Once baked, remove from the oven and let them cool for a few minutes—they will be hot and bubbling, so handle with care.
- Optionally, garnish with a few fresh cranberries or herbs like thyme or rosemary for added visual appeal and flavor.
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.