I love how easy these bites are to make yet how impressive they look on the table. The puff pastry becomes perfectly flaky, the brie melts into a creamy centre, and the cranberry sauce gives it that festive sweetness. I also like that they can be customised with so many fillings — from nuts to leftover turkey or even stuffing for a Christmas twist. They’re great to make ahead and reheat, making them a stress-free option for entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
320 g (11 oz) Ready-rolled puff pastry sheet 100 g (3.5 oz) Cranberry sauce, From a jar or homemade 150 g (5 oz) Brie, Cut into 12 pieces 1 Egg, Beaten Olive oil, For greasing
To serve: Sea salt Runny honey
Directions
I start by preheating the oven to 200℃/400°F fan (220℃/425°F or Gas Mark 7). I lightly brush the inside of each hole in a 12-hole muffin tin with olive oil to prevent sticking.
Next, I unroll the puff pastry sheet and cut it into 12 equal squares. I gently press each square into a muffin hole to form little pastry cups.
I spoon a small amount of cranberry sauce into each pastry cup, then place a piece of brie on top of the sauce. Using a pastry brush, I brush the exposed pastry edges with the beaten egg to give them a golden shine when baked.
I bake the bites in the preheated oven for 20–25 minutes, or until the pastry is puffed up, crisp, and golden. Once baked, I remove them from the oven, sprinkle with a little sea salt, and drizzle lightly with runny honey before serving.
These are best enjoyed warm, straight from the oven, when the brie is beautifully melted.
Servings and Timing
This recipe makes 6 servings (12 bites). Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
I love experimenting with different fillings for these pastry bites. Sometimes I add chopped pecans or pine nuts for a nutty crunch. Around Christmas, I like to add small chunks of leftover turkey, or stuffing to make use of leftovers. For something different, I swap the brie and cranberry for stilton and chutney, which gives a more savoury edge. A drizzle of honey or a sprinkle of herbs on top adds a lovely finishing touch.
Storage/Reheating
I keep any leftovers in the fridge for up to 3 days. To reheat, I pop them into a preheated oven at 180°C for about 5–10 minutes until warmed through and crisp again. They can also be frozen for up to 3 months — I defrost them fully before reheating. If I’m making them ahead, I assemble them (without baking), cover the tin, and refrigerate for up to 3 days, then bake them fresh when I’m ready to serve.
FAQs
Can I make these ahead of time?
Yes, I prepare them up to 3 days in advance, keep them covered in the fridge, and bake just before serving.
Can I freeze these bites?
Absolutely. I freeze them after baking and reheat from frozen in the oven until hot and crisp.
What kind of brie should I use?
I use a creamy, mild brie that melts easily. Any good-quality brie works well here.
Can I use a different cheese?
Yes, camembert or even stilton with chutney makes a delicious alternative.
How do I stop the pastry from getting soggy?
I make sure the cranberry sauce isn’t too runny and bake the bites until the pastry is golden and crisp.
Can I use homemade cranberry sauce?
Definitely. I often use leftover homemade cranberry sauce for a fresher, tangier taste.
Can I make these vegetarian?
Yes, just make sure the brie is suitable for vegetarians.
What can I serve these with?
They’re great on their own as canapés, or I serve them on a festive platter with nuts, grapes, and cured meats.
Can I use other fillings?
Yes, I love adding turkey, stuffing, or even nuts for extra texture and flavour.
How long do they stay crisp after baking?
They’re best eaten fresh from the oven but will stay crisp for a few hours if left uncovered at room temperature.
Conclusion
I love these brie and cranberry bites for how easy, festive, and delicious they are. The flaky pastry, creamy melted brie, and sweet cranberry sauce create the perfect holiday bite that everyone enjoys. Whether I make them for Christmas parties or a cosy night in, they’re always a hit and disappear in minutes.
Flaky puff pastry cups filled with gooey brie and tangy cranberry sauce — these brie and cranberry bites are the ultimate festive canapés. Golden, crisp, and irresistibly indulgent, they’re perfect for Christmas parties or easy holiday entertaining.
Ingredients
320 g (11 oz) Ready-rolled puff pastry sheet
100 g (3.5 oz) Cranberry sauce (jarred or homemade)
150 g (5 oz) Brie, cut into 12 pieces
1 Egg, beaten
Olive oil, for greasing
Sea salt, to serve
Runny honey, to drizzle
Instructions
Preheat the oven to 200°C/400°F fan (220°C/425°F or Gas Mark 7). Lightly grease a 12-hole muffin tin with olive oil.
Unroll the puff pastry sheet and cut it into 12 equal squares.
Press each pastry square gently into a muffin hole to form small pastry cups.
Spoon a small amount of cranberry sauce into each cup and place a piece of brie on top.
Brush the exposed pastry edges with the beaten egg for a golden finish.
Bake for 20–25 minutes until the pastry is puffed, crisp, and golden.
Remove from the oven, sprinkle with a pinch of sea salt, and drizzle lightly with honey.
Serve warm for best results, when the brie is melted and gooey.
Notes
Add chopped pecans, pine nuts, or herbs for extra texture and flavour.
Use leftover turkey or stuffing for a festive twist.
Swap brie and cranberry for stilton and chutney for a savoury variation.
Assemble ahead of time and bake when ready to serve.
Store leftovers in the fridge for up to 3 days and reheat at 180°C for 5–10 minutes.
Freeze baked bites for up to 3 months and reheat from frozen until hot and crisp.
Ensure cranberry sauce isn’t too runny to prevent soggy pastry.
