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Cranberry And Brie Bites
Brie and cranberry on a bed of flaky puff pastry, a Christmas classic! Here’s how I make this deliciously easy treat…
These brie and cranberry bites couldn’t be any easier to make! You’re literally unrolling pastry, layering toppings, baking it in the oven, and voila, it’s ready to be served.
I like to add dijon mustard. I tried it once and now I add it every single time without fail. It adds a tangy flavour that compliments the cranberry sauce so well.
Honestly, brie and cranberry might be classic Christmas flavours, but between you and me, I’ll happily eat this on a random Tuesday for breakfast. It’s a great all-year-round snack and recipe for any party.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Puff Pastry sheet: Use readymade pre-rolled puff pastry. Take it out of the fridge for around 5 minutes before starting this recipe for it to thaw.
- Cranberry Sauce: I used Sainsbury’s Taste the Difference Cranberry Sauce which also has Lingonberries in it.
- Brie: Any brand of brie is fine to use.
- Mustard: I used dijon mustard which is more tart and less hot than English mustard.
- Salt & Black Pepper: Used to add extra flavour.
- Rosemary Leaves: I like to add fresh rosemary on top.
How To Make Brie & Cranberry Puff Pastry Bites
Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:
I start by unrolling my puff pastry sheet, then I slice the sheet into 20 squares. I place each square into my greased cupcake tin and gently press them into the mould.
Next, I layer the toppings starting with dijon mustard, a slice of brie, cranberry sauce, salt and black pepper then finish with fresh rosemary pieces.
I bake them in the oven for 15 minutes or until the puff pastry has puffed up and is golden brown in colour.
My Top Tips
My pastry squares were roughly 6cm by 6cm, they weren’t all perfectly even, and that’s okay! You can cut the puff pastry into larger rectangles to create brie and cranberry parcels or go smaller for perfect bite-sized canapés.
Use a sharp knife when cutting the brie for an easy clean cut. I actually used a pizza cutter which worked perfectly for me.
Feel free to play around with ingredients. I sometimes like to add diced garlic to the bottom if I’ve run out of dijon mustard. You can also experiment with the pastry like using filo or shortcrust instead.
How To Store
If you have any leftovers, keep them in the fridge and eat them within 2 to 3 days. I personally prefer the texture of the puff pastry freshly baked as opposed to once it’s been in the fridge past a day or two.
More Bites & Puff Pastry Recipes
Brie & Cranberry Puff Pastry Bites
Ingredients
- 1 Puff Pastry Sheet
- 100 g Cranberry Sauce (20 heaped teaspoons)
- 200 g Brie
- 20 tsp Dijon Mustard
- Salt (To Taste)
- Black Pepper (To Taste)
- Rosemary Sprigs
Instructions
- Preheat the oven to 200°C (gas mark 6, 180°Fan) and grease a cupcake tin with oil or butter.
- Unroll your ready-made puff pastry sheet and use a sharp knife or pizza cutter to slice it into 20 squares.1 Puff Pastry Sheet
- Gently press each pastry square into the greased moulds, shaping them to form little cups.
- Add a small amount of Dijon mustard onto the base of each pastry. Top with a piece of Brie, then a teaspoon of cranberry sauce, salt and black pepper. Then top with pieces of rosemary.100 g Cranberry Sauce, 200 g Brie, 20 tsp Dijon Mustard, Salt, Black Pepper, Rosemary Sprigs
- Bake for 15 minutes, or until the pastry has puffed up and turned golden brown and the Brie is melted and bubbly.
- Shortly after taking them out from the oven, I like to loosen the pastry with a gentle twist to help it detach from the mould and to stop the caramelised cranberry sauce from sticking to the cupcake tin.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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