The Story Behind My Cranberry Brie Bites
Okay, so you know those times when you want to bring something fancy to a party but also, like, you’ve got precisely 40 minutes before you need to walk out the door? That’s the sweet spot for these Cranberry Brie Bites. The first time I made these, honestly, I was kind of panicking—I had promised to bring an appetizer and then completely forgot until my friend texted to remind me (shout out to Sarah, queen of tactful nudges). I cobbled these together with store-bought dough and leftover cranberry sauce from Thanksgiving. Long story short, they disappeared in 10 minutes flat; people still ask for them… though I’m not sure if that’s a compliment to the recipe or just an indication of how hungry everyone was. Either way, they’re a hit.
Why You’ll Love This—Or At Least Like It a Lot
I drag out this recipe whenever I need something that’s a little posh but not too much faff—I mean, they’re basically little cheese and jam tarts, right? My family goes wild for the melty cheese, but my mum justifies eating six of them “because there’s fruit.” Even my neighbor, who claims he doesn’t like sweet things, gets suspiciously possessive of the plate. (I once tried to sneak in a fancier French brie, and honestly, no one noticed except me.) And if you accidentally eat half the batch before guests arrive, don’t stress. It happens to the best of us.
The Stuff You’ll Need (With Some Real-World Swaps)
- 1 sheet puff pastry, thawed (I’ve used crescent roll dough when I’m in a pinch—still tasty, but a bit more rustic. My gran always said Pepperidge Farm is best, but let’s be honest, whatever’s on sale works fine.)
- About 125g (4-5 ounces) brie cheese, rind on or off (up to you—sometimes I just get lazy and leave it on; never heard a complaint)
- 1/2 cup cranberry sauce (homemade is lovely, but the canned stuff works if you jazz it up with a splash of orange juice or zest; sometimes I just use a handful of dried cranberries for crunch)
- 1 tablespoon chopped fresh rosemary (or thyme, or even dried herbs if that’s all you’ve got; don’t stress it)
- 1 egg, beaten (optional—makes it shiny, but sometimes I forget and nobody notices)
- Pinch of flaky salt, if you’re feeling fancy
How I Throw These Together (You Can Too!)
- Preheat your oven: Pop it up to 375°F (190°C) and let it get hot while you mess around with the other stuff.
- Prep the pastry: Roll out your puff pastry on a flour-dusted board. Try not to let it get too sticky—I once tried rolling it right on the wrapper and, well, let’s just say, I don’t do that anymore. Cut it into approx. 12 little squares. (Honestly, I eyeball it. No one’s measuring at parties.)
- Line your pan: Grab a mini muffin tin; spray each cup or give it a quick butter swipe (if you skip this, the bites sometimes stick, trust me). Gently press the pastry squares down into each well. If you rip one, just patch it up—it’ll bake back together.
- Add the good stuff: Cut your brie into chunks about the size of a gaming dice—or a bit bigger, if you like. Drop one piece in each pastry cup. Spoon over a little cranberry sauce (don’t stress the amount; I just try not to overfill so it doesn’t turn into a bubbling swamp). Sprinkle with rosemary.
- Finishing touches: If you’re using the egg wash, brush a little on the edges. Sprinkle on that salt if you fancy. Now’s when I usually sneak a rogue piece of cheese because, well… quality control.
- Bake: 12 to 16 minutes should do it. Tops are golden, cheese is oozy, and the cranberry is bubbling a bit. Don’t worry if some cheese leaks out the sides; these aren’t supposed to look museum-worthy.
- Cool (a little): They’re nuclear-hot fresh out of the oven. Let them sit for a few minutes so you don’t scorch your mouth (ask me how I know). Use a teaspoon or butter knife around the edge to pop them out. If one sticks, just wiggle it free—it happens.
Trial-and-Error Notes (AKA Things I Learned the Hard Way)
- Puff pastry can get too soft if you leave it out for too long before cutting. Pop it back in the fridge for 5-10 minutes if it’s getting sticky and flopped all over the place.
- If your muffin pan is nonstick, it lives up to its name—if not… butter is your friend.
- I once tried skipping the egg wash to “save time”—no difference. But if you’re all about that gloss, go for it.
- Tasted fine with pre-sliced brie too, but sometimes it’s saltier, so just keep that in mind if you’re a fellow salt freak.
Things I’ve Tried That Worked…And One That Didn’t
- Swapped cranberry for raspberry preserves—more tart, still great.
- Chopped up walnuts in the bottom for a little crunch. Lovely, but kind of a pain to clean the tin afterward.
- Tried blue cheese instead of brie once—uh, nope. Too strong for my taste, but maybe you’re braver than I am.
- Added grated orange zest to the cranberry sauce. Zingy and feels a teensy bit posh.
What If I Don’t Have a Mini Muffin Tin?
If you only have a standard muffin tin, just use bigger pastry squares and a bigger hunk of cheese—makes fewer but larger bites, more like little tarts. No tin at all? Actually, I’ve plopped these straight onto a baking sheet, just crimping up the edges of the pastry. It works, but they’re kind of untidy looking—rustic, let’s say—just don’t serve to your fanciest guests. Or do; who am I to judge?
Storing and Keeping Fresh (Although…)
In theory, you can store these in an airtight box in the fridge for up to 2 days, and reheat gently (160°C/320°F for about 8 minutes does the trick). In practice, they never last more than a day in my house—if you find a way to hide them until tomorrow, let me know your secrets.
How I Like to Serve ‘Em
These are practically required at our holiday gatherings. I pile them high on an old wooden board my dad insists is an “heirloom” (it’s just got burn marks, but sure). Sometimes I’ll sprinkle extra rosemary on top or add a few fresh cranberries for color. Pair with sparkling wine if you’re feeling bubbly. Or tea. Or just, you know… straight out of the tin.
Some Wisdom Gained The Hard Way (Learn From My Mistakes)
- Rushing the pastry thawing? Don’t. I once tried to zap it in the microwave, and it turned into a gluey mess. Lesson learned.
- Piling in too much cranberry sauce makes everything sticky and you basically need a chisel to clean the muffin tin after.
- Let them cool slightly—”roof of mouth burns” are basically a rite of passage for these, but not a nice one.
FAQ: Cranberry Brie Bites, Straight from My Inbox (and Friends’ Texts)
- Can I use another cheese? Sure, as long as it melts nicely. Camembert is the usual swap. Like I said, blue cheese is a no-go form me, but go for it if you love it.
- Is homemade cranberry sauce required? Nope! Tinned is fine. If you wanna jazz it up, add a squeeze of fresh orange or a pinch of cinnamon. Or both.
- I don’t eat eggs, can I skip the wash? Absolutely—I’ve forgotten half the time anyway. Just brush with a bit of milk for a hint of shine, or leave it off entirely.
- Why do mine always stick to the pan? Two things: a greased tin is crucial, and let them cool for a minute, then gently loosen with a spoon. If it still happens…well, snack for the chef?
- Do I have to remove the brie rind? Nah, I never bother. It all melts in and nobody seems to notice, or care.
- Can I freeze Cranberry Brie Bites? Technically, yes, but honestly, the pastry goes a bit weird when you reheat. I prefer them fresh—if there’s any left, which is rare!
Oh, and bit of random trivia: I once read that in some parts of England, folks put stilton and mince in their tartlets. Not sure about that, but maybe that’s the next experiment. Life’s short—try weird cheese combos. Enjoy baking!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 ounces brie cheese, cut into 24 small pieces
- 1/2 cup whole berry cranberry sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped pecans (optional)
- 1 egg, beaten (for egg wash)
- 1 tablespoon honey (optional, for drizzling)
- Pinch of salt
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 24-count mini muffin tin or line with paper liners.
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2On a lightly floured surface, cut the puff pastry sheet into 24 small squares and gently press each into the cup of the mini muffin tin.
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3Place a piece of brie cheese in each pastry cup, then top with about 1 teaspoon cranberry sauce.
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4Sprinkle each bite with chopped rosemary and pecans, if using. Brush the pastry edges with beaten egg.
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5Bake for 13-15 minutes, or until the pastry is golden brown and puffy. Let cool slightly before removing from the tin.
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6Drizzle with honey if desired and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
70 caloriescal
Protein:
2gg
Fat:
4gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
7gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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