Cranberry Baked Brie Puff Pastry Bites
New favorite party game: eat all of the Cranberry Baked Brie Puff Pastry Bites before the other guests notice. Watch the short recipe video above to see these golden pillows of cheesy heaven in action, then read on below for the details on this dynamo appetizer that’s perfect for holiday parties, or anytime you are feeling classy.
Buttery, flakey, and filled with tangy cranberry + creamy Brie cheese, these addictive little nuggets are perfectly sized to pop right into your pie (er, puff pastry) hole, while the other guests are waiting in line for punch. Be swift and true, and layers of light pastry wrapped around a luscious, fruity filling are sure to be yours.
Also, between friends, I won’t tell anyone if you start munching on the Cranberry Baked Brie Puff Pastry Bites before the guests arrive.
Cranberry Brie Puff Pastry Bites are the ultimate make-ahead appetizer. They can be assembled and frozen, either baked or unbaked, weeks before a party. They reheat beautifully from frozen or thawed. They even taste fabulous served both warm and at room temperature. Holiday appetizer MVP? Absolutely.
Cranberries and Brie cheese are a classic combo and taste positively cheery wrapped in flakey puff pastry. I used a mini biscuit cutter to stamp out the pastry rounds, but if you prefer not to have any pastry scraps, you can cut them into squares instead.
A dollop of cranberry, a cube of Brie. Each of these bites is a little puff pastry present, and I want to munch them all.
Seal the Cranberry Brie Puff Pastry Bites with a bit of egg wash and a fork. Right now, they remind me of cute baby pies.
At this point, the bites can be frozen for months. Stow away a batch this weekend. You’ll have one less worry when you’re stressing over the Thanksgiving turkey, as well as fully prepared to feed any hungry relatives who descend upon your house unannounced.
Once baked, the puff pastry rises like a golden cloud, and the Brie becomes soft and creamy against the sweet cranberry sauce. All that remains is to pop these pretties right into your mouth.
I’ve made these Cranberry Bakes Brie Puff Pastry Bites numerous times for parties. They originally appeared at Ben and my housewarming/first Milwaukee Christmas party two years ago, and have remained a favorite in my recipe archive since. I’ve tried a variety of different twists (these Mushroom Puff Pastry Bites being another frontrunner), but this brie and cranberry combo is the one I come back to the most.
If you are planning to make these Cranberry Baked Brie Puff Pastry Bites for a crowd, please carefully read the directions about the yield. When I use a very small biscuit cutter and pack the circles so tightly on the puff pastry almost no scraps remain, I can squeak out 48 bites. If your biscuit cutter is even a speck larger (or if you use a smaller sheet of puff pastry or don’t pack the circles as tightly), you could end up with a much smaller amount. If you aren’t sure, I suggest purchasing an extra sheet or two of puff pastry, just in case. After all, “Sorry, there are too many of these deliciously flakey, addictive, cheesy Baked Brie Bites,” was said by no one, ever.
Tools I used to make this recipe:
- Two-sided biscuit/cookie cutters
- Parchment paper
- Best-ever all-purpose baking sheets (half sheet size)
For a step-by-step of how to make this Cranberry Baked Brie Puff Pastry Bites recipe, watch this short video:
Cranberry Baked Brie Puff Pastry Bites
An easy and delicious puff pastry appetizer: puff pastry cut into rounds, filled with cranberries and Brie cheese, then baked. This recipe can be prepped weeks in advance, making it perfect for parties and holiday entertaining.
Yield: about 48* (see notes)
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Ingredients:
For the Cranberry Filling
- 1 cup fresh cranberries
- 3 tablespoons orange juice
- 2 tablespoons water
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
For the Puff Pastry Bites
- 2 10×10-inch sheets puff pastry, thawed in the refrigerator overnight
- 1 large egg, beaten
- 4 ounces Brie cheese, cold
Directions:
- Prepare the cranberry sauce: Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the cranberries break down and thicken. Let cool.
- Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2-inch round biscuit or cookie cutter, cut circles out of the pastry leaving as little space as possible between each circle (about 48 rounds total from one sheet. If you use a larger biscuit cutter, leave space between the circles, or have a smaller sized sheet of puff pastry, please note that the recipe yield will be smaller).
- Beat the egg in a small bowl, then lightly brush each pastry. Top half of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece Brie cheese, rind included.
- Carefully place the remaining pastry rounds on top of the Brie and cranberry, brushed egg side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. (If making ahead, see notes section below.) Repeat with second pastry sheet.
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.
- IMPORTANT NOTE ON YIELD: If you are planning to make these Cranberry Baked Brie Puff Pastry Bites for a crowd, please carefully read the directions about the yield. I got 48 bites when I used a very small biscuit cutter, rolled the pastry quite thin, and packed the circles tightly on the puff pastry so that almost no scraps remained. If your biscuit cutter is even a teeny bit larger (or if you use a smaller sheet of puff pastry or don’t pack the circles as tightly), you could end up with a much smaller amount. If you aren’t sure, I suggest purchasing a little extra puff pastry and making extra cranberry sauce, just in case. No one will complain about too much baked brie!
- Assembled but unbaked puff pastry bites can be placed on a parchment-lined baking sheet and frozen. If freezing for later, still poke holes in the top but omit the exterior egg wash. Once frozen, remove the bites from the baking sheet and transfer to airtight bag. When ready to bake, apply the exterior egg wash. Puff pastry bites may be baked from frozen or thawed in the refrigerator, then baked chilled. If baking from frozen, keep the oven temperature the same, adding 3 to 5 minutes to the baking time. Pastry puffs may also be fully baked, then frozen and will reheat well in the oven.
Nutrition Facts
Serving Size: 1 Brie bite
- Amount Per Serving:
- Calories: 50
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 2mg
- Sodium: 53mg
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 1g
- Protein: 1g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
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I love these! I’d eat them all, though. Game over! Nothing is better than brie in puff pastry. And the cranberry provides a perfect flavor contrast!
Look at these cuties! Love this combo of flavors. Sure to please every guest from now until the New Year!
Great work! :)
What a cute and awesome idea! These look totally delicious!
Thanks so much Becky!
Erin, these puff pastry bites look sooooooo good!! totally pinning and will try these around Thanksgiving!! hey, I think something funky happened to the recipe card. . The directions and description are flipped. Directions are up at the top. See you tomorrow girl!!
SO, so strange. Thanks so much for telling me Alice and CAN’T WAIT!
Love this idea! Definitely trying these this season. And it seems in tune with Ina Garden’s new “Make It Ahead” tome. (;
Ina knows best ;-) Thanks Georgia!!
These are adorable!! That definitely sounds like my kinda game, to eat as many as possible without anyone noticing ;)
Can you use canned cranberry sauce? I like the whole berry one. Thanks
You definitely can Rosemary! It will be less sweet/tart, but that is a matter of personal preference too. Another idea is to use jam. Cherry or raspberry would be delicious. Hope you enjoy!
I have a total weak spot for cranberry + brie. LOVE these!
These look perfect! I would totally fight my guests for these. Great idea, Erin!
Erin – I wanna play the “eat all of the Cranberry Baked Brie Puff Pastry Bites before the other guests notice” game!!! These are just too cute – such a great idea! I gotta make these!
Guess who’s making this for OUR Thanksgiving dinner?! If you bring them with you, you’re off the hook for cooking!
These are my biggest craving right now! I’ve been guzzling warm cranberry juice (don’t ask), but I want these!!!!!
DYING over these!! I’m crazy into baked brie lately, but it can just be so…messy. These are the perfect tiny mess-free (unless you count copious crumbs all over my face to be messy) bite. The only problem? I WOULD most definitely eat them all before guests arrive — better make a double batch! :)
These are so cute!! I’m not a big cranberry person, so this would be an amazing substitute :)
These are so cute and such a fun appetizer idea.
i love cranberries with brie! yum!
I can’t even handle these! Such a perfect idea for such a busy time. And who doesn’t love that flavor combination!! Pinned!
I saw this recipe on our tweeter and I had to come here to check this out! What is THAT??? I LOVE this recipe!! They look so marvellous and divine!!!
So perfect for holiday parties!
I love these little bites so much. I might have to steal this recipe for an upcoming holiday party of our own!
I’m going to be organizing two friendsgivings this year, and these bites look like the perfect thing to make for them!
I just added yet another dish to this year’s Friendsgiving. Looks super yummy!
what a PERFECT party app!
Yes yes yes! I adore these! I can never get enough brie in my life and these cute little pop-able treats?! I’ll take a few!
I can’t think of a better idea than to stash some of these babies away for a random craving, party or not!
Erin, these look amazing! I love savory, sweet appetizers like this! I swear, I could eat appetizers all day long. Pinned!
This is a genius idea and they would be PERFECT for a holiday party!
Ahhh, everything about this recipe has my name all over it. I CAN NOT wait to make them. Honestly, I need to make them like tonight. Pinned!
These bites are calling my name!! I love that they’re make ahead friendly.
Hey do they have puff pastry at ALDI? Guess we’ll find out later today! See you there!
Did aldi sell puff pastry? :)
I love love love apps. Like, they are my absolute fave to make… and eat. And eat. And eat.
And make ahead apps are always a huge win in my book. Love this Erin! #nailedit
Yummy! This recipe is a keeper! Cannot wait to bake these!!
Thanks so much Karen! I hope you love them :)
LOVE!!!
Stop! These look too perfect. This is my first year hosting Thanksgiving and I think these will be making their debut appearance. Can’t wait to try them!
These are adorable. Also I love Brie….so, great job!!,
Can I just say that my favorite part of those pictures are the stains on the cookie trays? Signs of a well-loved and well-worn kitchen :)
Beautifully done blog too of course.
Deidre, I am SO attached to those pans. My family offered to get me new ones, but I love the old ones too much to part! Thanks so much for your kind words about the recipe too :)
We don’t eat brie very often, so I was just wondering… Do you cut the crust off the brie or bake it right in?
Hi Ellie! Great question. The rind is considered a part of the cheese, and you can bake it right in. Hope you enjoy!
Hi Erin! These look fantabulous! If these are made ahead of time (days or weeks), do you brush the egg wash on them, then freeze? Or, do you omit that part, freeze them and brush with egg wash before baking? And, if they are frozen, do you cook from frozen at the same temp and time or do you have to semi-thaw? Thanks so much and happy holidays!
Hi Marsha! I’m so glad you like the look of these little bites :) You can find all freezing details in the recipe notes. Let me know if you need more info. Very very Happy Holidays to you too!
oops! My bad. I hadn’t read the recipe itself as I was on my iPad before bedtime. I only read your blog part and was mesmerized by all those lovely pics. LOL. Thanks so much!
Sorry, one more question… where can I find your little dough/cookie cutters you used? Thank you!!!
Hi Marsha! No worries at all. It’s actually a biscuit cutter from a set like this one: http://amzn.to/1Byc6Wp. I love that one half of each cutter is fluted and one is straight, and I use them for cookies too. A round cookie cutter will also work, and if all else fails, you can cut them into small rectangles. Let me know if you need anything else!
Thanks so much Erin! I love these! I will put them on my Christmas list. ;)
Silly question but if you do freeze, should you let them come to room temp prior to baking?
Hi Amy! You can find full details and the directions, but essentially you can either bake them straight from the freezer, or chilled from the fridge. Don’t let them come to room temperature though. That will ruin the flaky pastry and you want maximum puff!
I couldn’t decide what to do about the puff pastry and so I (wrongly) rolled the two sheets together. Only then did I see “repeat with second pastry sheet” Oh well!
I didn’t take your advice:
http://www.thelawstudentswife.com/2014/11/5-instant-ways-to-be-a-better-cook/
although I did read twice, lol….not a great reader for a teacher, lol!! They’re still tasty!
Oh no! Well I’m happy to hear that they turned out for you none the less :) Enjoy every bite!!
These were way too adorable to pass up trying for our Friendsgiving today! I already snuck a bite and they will definitely be a hit. So delicious!
I’m so happy to hear that Jaclyn! Thanks for letting me know and enjoy your Friendsgiving.
I have company coming over today at 4pm. Should I make these this morning, freeze and then bake? I need to do all the prep work and have then ready to go into the over during my daughters nap!
Thanks! Excited to try these!
Hi Kayla! I’d do the prep, then just refrigerate, since you’ll be baking them right away tonight. I’m not sure if ALDI sells puff pastry. Maybe you could call your local store to check? Hope you all love them!
I made these to freeze for thanksgiving, but didn’t see to not add the egg wash until I was done and they were in the freezer! If I cook them defrosted for thanksgiving, should I do another egg wash before cooking? Do you think they will still be okay or should I dump them and start over?
Hi Barb, I’m sure they will be fine! I’d do a new egg wash just before you bake and bake directly from frozen, vs. letting them thaw in the fridge to make sure they don’t turn mushy. Definitely don’t dump them. That would be a terrible waste of Brie and puff pastry :)
Thanks for this easy recipe! I have a batch in the freezer as we speak. Just one thing…it says at the top that this makes 48… I followed the directions & got 24 total. Did I do something wrong?!
Hi Kristin, I’m so excited you tried these! Did you have 2, 10-inch square sheets of puffy pastry? I was able to get 48 total (24 per sheet). Maybe yours could also be cut larger?
24 rounds per sheet but you need two rounds per puff, right?
Hi! I got about 48 rounds per sheet, 2 sheets per puff, so 24 puffs total per sheet. It may vary a little based on the size of the puff pastry and your cutter, but you are on the right track
Yes, I’m thinking my cookie cutter was slightly larger- I cut 24 circles from each sheet of dough, which makes a total of 12 pastries per sheet. Anyway, they’re delicious! Thanks!
I have the same problem. My cutter was 1.75” and I only got 24 or 25 out of each sheet…so sadly I’m realizing that I only have 25 for tonight instead of 48 (as I planned per the yield above!) Eeeek!
Best of luck!
Hi Jamie, I’m really sorry to hear this! I went back and recounted, and with a 1.5 inch cutter (and rolling my puff pastry into an 10.5-inch square), I was able to get 48 per sheet, keeping each cut very close together. Your cutter was a bit larger—might your puff pastry have been smaller? Regardless, I hope you enjoy the bites you do have, and I’m sorry they’re not more!
Hi Erin just curious because I found these today but I’m prepping all of my Thanksgiving dishes to take to mine and my husband’s families tonight would it be ok to just prep the bites and leave them in the fridge overnight and bake tomorrow right before serving or should i still freeze them even though it’ll be less than a full day?
Hi Caroline, I just answered this question for the comment right below yours, and saw that you had it too! Check out the response, and let me know if you have any additional questions. I’m so excited that you will be trying this for your Thanksgiving. Thank you and enjoy the day!
Hi Erin,
I’m planning on bringing these to Thanksgiving tomorrow. I wanted to make them today so I don’t have to get up super early tomorrow morning. Should I make and freeze overnight or can I assemble them and leave them in the fridge? Thanks! So excited to try these!
Hi Jennifer! This might sound silly, but I would freeze them just in case. I am nervous about the cranberry filling making the puff pastry soggy overnight. It might be fine, but freezing will play it 100% safe. No need to thaw before baking—just hit them with the egg wash right before you pop them into the oven, and you will be good to go. Another option is to fully bake them today, freeze them, then reheat them from frozen in the oven. They taste great that way too. I’m so happy that you tried this recipe and honored that it’s on your Thanksgiving menu. Enjoy!
I love these and have been making them for the past 3 years on the holidays. However, as delicious as they taste I have a terrible time dealing with the pastry puff dough. I struggle every year and every year I say I’m not going to make them again because I have such a hard time with the pastry. It will not pinch together, several of them burst in the oven, I’ve tried water, I’ve tried egg, the fork pierce has helped with the venting but I still struggle every year. What am I doing wrong. It says prep time 30 minutes but I think it takes me 2 hrs. Help! I love these.
Hi Regina! I’m sorry you’re having trouble with puff pastry. My biggest tip is to work with the dough very, very cold. It’s much easier that way, and bakes up flakier too! You could also try a different brand of puff pastry. I have the best luck with Pepperidge Farm and Trader’s Joe’s.
Just made these and experienced the same thing as Kristin – used 2 10″ sheets, and a 1.5 inch biscuit cutter. Yielded 25 rounds per sheet (so 50 rounds total from the two sheets) for a total of 25 bites not 48.
Also – my bites rose a huge amount and are nothing like the tiny little bites in the photos, any ideas where I went wrong?
Hi Joanna! I’m sorry about this. Did you roll your pastry into an 11-inch square? Each row should yield about 7 rounds (11 inch pastry/1.5 cutter=7.3 rounds per row. 7 rows of 7=49 total per sheet). Could your pastry have been thicker and a bit smaller or maybe you left a bit more space between each?
Oh my. I am ashamed to admit how many of these I’ve eaten. My husband and I both work today, but I couldn’t let the day go by without at least a little taste of Thanksgiving! (Plus, I needed to do a trial run before Christmas dinner!) These are wonderful! I can’t wait to serve them as an appetizer for Christmas, alongside Cranberry Margaritas! Thanks so much!
I’m so excited to hear that, and having these with a cranberry margarita sounds delicious!Thank you so much for trying the recipe and for letting me know how it turned out. Wishing you a very happy Thanksgiving!
WOW! I brought these to thanksgiving dinner and wow – gone in seconds. Everyone loved them, including me! Great recipe! Thank you for sharing!
I’m so happy to hear that! Thanks for letting me know and HAPPY THANKSGIVING!
Definitely goiing to try these for a Christmas cocktail party. I do have a question…the pictures show two different looks…one shape is round and the other is crimped and vented. Can you make them either way? They look marvelous!
Hi Teresa! The photos might look a little different, but actually all of them should be cramped and vented. The crimps/vents mostly disappear when the pastry is baked, but this is necessary to make sure that it stays together in the oven, and doesn’t pop. Thanks so much and I hope you love them!
Thanks Erin! Making them for a cocktail party next weekend…they look marvelous. Thanks for sharing the recipe!
Do you think I can I make these a day or several hours ahead of time and just keep them in the fridge (rather than freezer) until ready to bake? Or am I better off just freezing them if I can’t bake them right away? Or maybe even baking them, keeping them in the fridge & then reheating?? Does my question even make sense?? Lol
And I see now that someone else asked my question after I had last read all the comments, oops!! Thanks though cause your reply to that is just what I was wondering. I’m going to try these with a raspberry chipotle pepper jelly instead of the cranberry! Wish me luck, and thanks for the recipe!! :)
Hi Jules! I’m glad you found the answer you were looking for. If you’re just keeping them in the fridge unbaked for an hour or two, I think that they would be fine. Also, raspberry chipotle pepper jelly sounds absolutely delicious. I’m going to have to try that myself!
Made these for a baby shower this weekend (with pasteurized brie) and they were a huge hit. Mine weren’t as pretty, but they tasted great. Even the kiddos loved them.
I’m so excited to hear that Cassidy!! Thanks for trying the recipe and for letting me know how it turned out for you :-)
If gifting these what needs to be done for storing….counter in air tight container or refrigerator?
Hi! That is a very interesting question, and to be honest with you although these can be prepped weeks ahead, unless frozen right away, they really are meant to be eaten within a few hours. I would suggest trying to make them immediately before giving them, then keeping them in an airtight container in the refrigerator. Or, if you’re giving them frozen, maybe pack them in a tight container, then place in a small cooler with ice just before giving.
Made these and am freezing for a Christmas party. I’m sure they’ll be delicious regardless, but in terms of appearance a few questions: I used a 1/4 teaspoon measuring spoon for the cranberry and a tiny piece of brie (like the picture) and I still had things squeezing out when I tried to crimp them. Do you have an idea measurement-wise of exactly how much brie per piece? I used a star shaped cookie cutter, but I think my piece were even bigger than yours (I got 30 instead of 48) so that shouldn’t be the issue. Also, my cranberry relish looked a lot chunkier than your pic…should the cranberry be totally mush? Thanks!
Hi! First of all, you are right that your bites will be totally delicious :) I used a “scant 1/4 teaspoon,” so a little bit less than 1/4, and as far as the Brie size, you really just have to eyeball what looks right for the piece (they are too small to weigh). If a little squished out, that’s totally not a big deal at all. As long as you got a good crimp, they’ll be great! For the cranberry sauce, if yours looked chunkier than the picture, then yes, your probably wasn’t cooked for quite as long, but again, as long as the cranberries are softened, you are good to go. Thanks for trying the recipe, and I hope that you love them!
Made these for Christmas Eve appetizer…was hoping to love them, but the cranberry mixture was much too tart.. Will make again, but will make with maybe a chutney or a sweeter fruit preserve. I will also make slightly larger rounds, maybe 2 inch size, as I had so much cheese and cranberry sauce leftover.
Nori-Ann, thanks so much for your honest review. If you’d like a sweeter filling, you can certainly add extra honey to the recipe (just be sure to taste it before you fill the pastry so you know it’s where you’d like it to be), and using a fruit preserve is an excellent option too.
Thanks Erin…my mistake for not tasting the cranberry mixture before filling the pastry! I am hosting a big party this year and will certainly make these again for an appetizer as they are super simple and look very appetizing! As cranberries will not be in season, I will definitely try a fruit preserve! Best wishes for a wonderful New Year!
I made these for Christmas but used mango chutney (I needed to use what I had) they were a huge hit!
I bet they were delicious with mango chutney Paula! I might even have to try that myself. Thank you so much for letting me know how they turned out, and I’m so happy that you liked them!
I was frustrated by what a caterer wants to charge me for two hand outs at my daughter’s reception, $8 per guest for a mini tomato pie and a spring roll. These brie puffs just solved my problem! I can make them now, have my servers bake them. I’ll add a spring roll from a local thai restaurant and I’m set for about 1/4 the price. Thanks so much for this idea. Brilliant!
Judy, I’m so excited to hear this and would be honored if these puffs were served at your daughter’s reception! Good for you for thinking through different options, and I hope that you absolutely love the recipe!
I make a lot of brie and puff pastry treats for my tea parties each year, and am amazed at all the delicious things you can include with the brie. My favorite is chopped pecans and brown sugar, drizzled w/ honey. But I’ve always just used a square bit of pastry in a mini muffin pan and it looks rather messy. I love the way you’ve done it, and am excited about trying it as surprises, different fillings in each one. You never know what you get until you bite into one. :)
Every one of those toppings you suggested sounds better than the last Val! I’m going to try stuffing these with pecans and honey next time. YUM!
This recipe for brie puff appetizers is NOT gluten free,as advertised. Puff pastry uses flour,which is definitely not gluten free!
Hi Barbara, no, the recipe is not gluten-free so I can understand your concern; however, would you mind telling me where you saw it advertised as gluten-free? I don’t have it in that category on my site, so there must have been a mistake elsewhere.
I’m crunched for time, do you think I could use premade pie crust instead of puff pastry? Or maybe crescent dough sheets? TIA! I can’t wait to try these :)
Hi Crysti! Although you could swap crescent rolls or pie dough, the results will not be the same. Pie dough will be thicker and crunchier, versus light and airy like puff pastry, and crescent roll dough will be thicker and doughier. Honestly, it just depends on what you want. If you do swap a different ingredient, please be advised that the baking times may be different too. I hope that helps to answer your question and that you enjoy these bites!
Just tried making these and not easy. Mine wouldn’t seal. And I too only came away with half the number of the recipe. Too fiddley and don’t look nice. A video might help.
Marie, I’m so sorry this didn’t come out for you as expected! Did you measure the puff pastry and use the cookie cutter size described? (If there is any variation in how the sheet is measured, the cutter sized used or how closely together the cuts are placed, the numbers will be off). In terms of them sealing, did you use an egg wash as described?
Made these tonight for a get together with the girls. We also had a fruit and cheese plate and apple cider sangria. Everyone raved about these and, although I thought I had too many and would have to freeze some,only three are left. I will definitely make again and will try sprinkling large grains of sugar on top (I think will look pretty). I used canned whole berry cranberry sauce and too small pieces of brie, next time I will make my top pieces of dough bigger to fit in more cheese. As for people having trouble with sealing, it just takes patience. If you don’t get a perfect seal it does not effect the case and adds tot he charming look go these little gems. Thanks!!
Leslie, I’m so happy to hear that you enjoyed these bites! Thanks so much for trying the recipe and posting your review. Love the idea of the sparkle on top too!
I’d like to make these to bring to my sister’s for Thanksgiving. If I assembled them the day before, and just kept them in the fridge until they were baked the next day, do you think they’d be okay or would the sauce seep into the puff pastry too much?
Great question Rachel! Rather than refrigerating, I’d suggest freezing, just to be 100% safe that the pastry doesn’t become soggy. You can then bake directly from frozen. I hope you love the recipe!
Hello, I made these last night and froze them for Thanksgiving. I also tried a couple just to make sure they were okay and they were very good! Could you suggest some kind of dipping sauce that would go well with these? I think that would take them over the edge.
Thank you!
Hi Hal! I don’t have a specific suggestion, because I love these so much as they are. Maybe a creamy honey mustard dip? I’m so glad you like them so far!
Is the egg wash necessary for the insides of the puffs? I understand you’d need it on the outside, just curious if it made much difference to brush the insides of the rounds while making too. Thanks
Hi Alaina! The eggwash is what “glues” the two sides together, so yes, I definitely recommend it!
How long do I bake them?
Hi Maria! You can find that information in the recipe directions. Do you see them listed?
I found these time consuming to make and bland tasting. To me and my guests they just tasted like dough :(
Kate, I’m sorry you were disappointed with this recipe! If they tasted like dough, perhaps they needed to bake a bit longer? Regardless, I know it is disappointing to try a new recipe and not have it turn out like you expected, so I regret that this was the case for you.
Can these be made ahead and kept at room temp? Or will the brie be all rubbery?
Hi Tiffiny! These taste great at room temperature, though I would recommend making them no more than a couple of hours in advance.
This is so brilliant! I love love love baked brie, but it can be difficult to eat. I will definitely be trying these!
Just finished these for a huge holiday party we’re having this weekend. I thought they were a little bland tasting and too tart :( Maybe I didn’t add enough honey to the cranberries?? What do you recommend I top them with to add sweetness and flavor? Thanks!!
Hi Lori! If you found the cranberries too tart, more honey in the filling next time around is certainly the answer. If you want them sweeter without remaking them, you could try making a honey, orange, or maple glaze to drizzle over the top. I’ve never tried them this way, but I like cranberry with each of those individual flavor pairings. Since it’s an experiment, I recommending testing a few out before your party to ensure you are happy with the results. I hope that helps!
Where did you get that cute mini biscuit cutter?
Hi Kimberlee! It’s from a set like this one. Glad you like it :)
Oooh, I love these puff pastry bites! Wish I had some of these right in front of me now! Great idea!
How funny, I just posted wild blueberry and brie puff pastry bites today!
Fruit + Brie + puff pastry FTW!!!!
hey girl these look so yummy!
Just something about brie and puff pastry! These look just delicious, Erin!
They are truly a dynamic duo. Thank you so much Robyn!
These are the perfect holiday part app! Loving the brie with the cranberries- such a great combination :)
Very disappointing. The cinnamon really has no place in there….makes it weird. Too tart for my taste. This size is simply too small to be able to work easily with. I used a shot glass for a cutter and it worked fine; no need to buy anything special. I even made larger ones with the leftover dough after all the cutouts were done. I’m glad I did a test batch before I made these for Thanksgiving. I really wanted to like, but didn’t. I’ll keep looking.
Alicia, I’m sorry to hear that you didn’t enjoy this recipe. As you can see from the other reviews, many have liked it very much, but everyone has different tastes. I know it’s disappointing to try something new and not have it turn out, so I truly wish you would have loved these. If you ever felt inclined to try the recipe again, you might try omitting the cinnamon and then tasting the filling before putting it in the bites, adding more honey or orange to help it get to the sweetness level you like.
I made these last night, taking such care to fill and prepare the pastries artfully. About halfway through the cooking cycle I glanced in the oven and saw FLAMES burning wildly. A quick peek inside revealed my first ever grease fire originating from a spill that I neglected to clean up from another day. Desperate to save my pastries, I flung them out of the oven and onto the counter, called 911, and then put the fire out just before three burly fireman burst into my kitchen. After they gave me the all clear, I donned my oven mitts and sprinted to a neighbor’s house as my half-baked pastries slid around on their scorched pans, presumably enjoying the ride. We threw them in her oven as fast as possible and they puffed up just beautifully. They were so unequivocally delicious that I’m planning to make another batch with the leftover cranberries . . . after I clean the oven. ;) I received a crash course in grease fires from the guys. Opening the door will feed the fire. If you’ve opened it, throw flour on it or use a fire extinguisher, never water. I knew about the water and stopped my daughter from “helping out” just in the knick of time. The verdict is these pastries are absolutely worth the effort. Thanks for another great one Erin. Keep ’em coming! :)
p.s. The tartness of the cranberries combined with the brie made this dish spectacular. We topped ours off with a some freshly whipped cream. O! M! G! YUMMY! I can’t wait to try again in a few days, hopefully without all the drama.
Heather!! Oh my gosh!! What a story…thank you for sharing! I’m SO glad everything turned out okay. And I can’t believe that after all that you still got to eat the pastries! :) I’m so glad to hear that you enjoyed them despite everything that happened!
Can you use cran raisins?
Hi Marylou, I actually would not recommend that substitution. Fresh cranberries are necessary in this recipe because their juices turn into the sauce as they cook and break down. If you’re looking for a shortcut, you could use store-bought cranberry sauce (not the canned jelly) as long as it has a flavor that you enjoy!
I am going to bake these today, freeze tonight, and I would like to reheat them tomorrow for a party. What temperature/length of time do you recommend for reheating these in the oven? Thanks! Look delicious!
Hi Gretchen! You can reheat them from frozen at the same baking temperature recommended in the recipe, 375 degrees F. I’d suggest checking them at around 5 minutes, and if they’re not done quite yet, keep checking frequently and pull them out when they’re hot. I hope you love them!
I’m going to do the same as Gretchen- should I let them completely cool before putting them in the freezer? Is there a “best practice” to putting them in the freezer (I was going to simply place them in a gallon size freezer bag)? Also, what is the best way to ‘check’ if they are ready after 5 min? Thanks!
Hi Elizabeth! Yes, let them cool completely before putting them in a bag and freezing them. Try to lay the bag flat, if possible, so they don’t get squished! (You can also spread them out on a baking sheet, put it in the freezer until they’re firm, and then transfer them to the storage bag.) For checking that it’s ready, I would give one of the pastries a quick little touch to see if it’s warm/hot. If you’re still unsure, you could also take one out and cut it in half to make sure the middle isn’t still frozen.
Can there be something else besides cranberries? I am allergic to cranberries.
Thank you…
Hi Bonnie! I’d suggest using a store bought jam or compote you enjoy that isn’t too runny. Hope you love the recipe!
Apricot jam w/ the Brie is amazing! I also use raspberry jam but apricot really nails it.
That’s a great suggestion, Val! Thank you!
In the video for making them, it uses lemon juice, but the recipe says orange juice…which one do you use?
I have the same question as Nicole. I can’t use orange due to allergies and loved that lemon was used.
Hi Bronwyn! Yes, you can definitely use lemon juice!
Hi Nicole, I like using orange juice for the holiday flavor. But lemon juice would be delicious too!
Sorry if this was addressed already, but do you use juice that you just squeezed out of an orange or bottled OJ?
Thanks!
Hi Alli, you can use either one…whichever one is most convenient for you. I hope you enjoy the recipe!
If I just want to make the cranberry sauce ahead of time, and then assemble the next morning, should I store the sauce in the fridge or room temp?
Hi Jo, I would store the cranberry sauce in the fridge overnight. I hope you enjoy the recipe!
I cooked these but did not read the instructions well enough. I should have frozen uncooked for dinner this Thursday. I made them with very wash. So from frozen how long and what temp should I use. FYI. One batch is REALLY golden already and worried about cooking it too much. Also, the cheese oozed out no matter how much I pinched and when reheating, do not want too much to cone out. Help!
Hi Jessica! Just following up on my email here…all is not lost! To reheat, just put them on a parchment-lined baking sheet (this will also help keep any oozing cheese off your baking sheet) and place in a 375 degree F oven until hot. I’m not quite sure how long it will take…start checking at 5 to 10 minutes, then every few minutes after that. Once they are warm, remove them from the oven and serve. A little cheese oozing out shouldn’t hurt anything! Good luck!
I tried. I don’t know how this makes 48. I got half that with a shot glass to cut with. As I was assembling them, cranberry goo oozed out everywhere, and caused the edges to come apart. It was a hot mess. I used less cranberry sauce than what was called for because there was no way 1/4 tsp would fit. I am not sure how one artfully assembles these unless one is a pastry chef with really tiny hands! I was going to freeze them, but I ended up baking them so I could assess the disaster before Thanksgiving day. So far, there is cheese all over my baking sheet. I bit into one and it tasted like puff pastry.
Hi Gina! I rolled down my pastry into a full 11 in. square, then used a very small biscuit cutter. As the notes say, any variation in this will change yield. I’m sorry your filling is coming out! It sounds like the egg wash might not have been applied heavily enough, and the edges needed to be pinched more tightly. If you decide to try the recipe again, I hope that it turns out better the next time around. If you want the bites to be easier to seal and a stronger flavor, you can always cut them a bit larger so you can squeeze in more filling. That part is certainly flexible!