Cranberry & Brie Bites (Easy Festive Appetiser)

This combo is a must at the Christmas table — one of those little appetisers that everyone reaches for before anything else. Flaky puff pastry, creamy melted brie, and that sweet-tart pop of cranberry sauce… it’s the kind of bite-sized treat that feels festive, looks impressive, and takes barely any time at all to make. Perfect for busy days, last-minute hosting, or when you want something warm, cosy, and buonissimo straight from the oven.

They’re small, elegant, and so moreish — the perfect mix of flaky, gooey, sweet, and savoury. You only need a handful of ingredients, they bake in just 20 minutes, and they’re exactly the kind of recipe busy mums, last-minute hosts, and anyone who loves a stress-free Christmas will appreciate.

I use Ripening Brie because it melts beautifully and has the perfect mild creaminess, but you can use any good-quality brie. And if you’ve made my homemade cranberry sauce, this is the perfect recipe to use it in. If not, a good shop-bought one works too!

Whether you’re hosting, bringing a plate, or just fancy something cosy with a cup of tea on a winter evening, these are the bites you’ll want to make all season long.

What Cranberry Sauce Should You Use?

If you want the most delicious result, use a thick, homemade cranberry sauce. I used my own recipe for these bites, and it makes such a difference — it’s richer, thicker, naturally sweetened, and doesn’t leak out during baking. Homemade sauce also gives you that fresh cranberry flavour that pairs beautifully with creamy brie and flaky pastry.
If you’re in a rush, you can absolutely use a store-bought cranberry sauce. Just go for a chunky version rather than a runny jelly so it holds its shape in the oven.

How To Make It

1. Cut the Pastry into Squares

Unroll your puff pastry sheet and slice it into 20 equal squares. I keep mine roughly the same size so they bake evenly, but don’t stress if they’re not perfect — puff pastry is very forgiving.

2. Slice the Brie

Cut the Somerset Ripening Brie into thin slices. You want pieces that fit comfortably in the centre of each square — big enough for flavour, small enough that they won’t leak everywhere.

3. Arrange the Pastry Squares

Separate the pastry pieces onto a lined baking tray, spacing them out so they have room to puff up beautifully.

4. Add the Brie

Place one slice of brie onto each pastry square. This melts into the most gorgeous creamy centre when baked.

5. Top with Cranberry Sauce

Add around 1 teaspoon of cranberry sauce on top of each piece of brie. Homemade cranberry sauce works best because it’s thicker, but jarred also works if you use a chunky one.

6. Fold the Corners

Lift two opposite corners of the pastry and pinch them together firmly. They might open up slightly in the oven — absolutely fine — you can gently pinch them back halfway through if needed.

7. Optional: Brush with Egg Wash and Add Sesame Seeds 

Brush the tops with beaten egg for that glossy golden finish. This makes such a difference once baked. Sprinkle with sesame seeds for a lovely nutty aroma and bakery-style look. They turn beautifully golden in the oven.

8. Bake Until Golden

Bake at 200°C (fan) for around 18–20 minutes, or until the pastry is crisp, deeply golden, and the brie is bubbling at the edges.

IMPORTANT!: At the 10-minute mark, take the tray out of the oven — you’ll notice some pastry corners may have opened up. Don’t worry. At this stage the pastry is soft enough that you can gently pinch the corners back together and they’ll hold their shape. Return to the oven and continue baking until perfectly golden.

Tips & Hacks

Cut evenly: If your pastry is 24×34 cm, cut into 20 squares (approx 4.8×3.4 cm each).
Chill the pastry first: Cold pastry is easier to cut and helps keep the shape.
Seal well: If the tops separate in the oven, don’t panic — just pinch them shut at the 10-minute mark.
Use a soft brie: Softer brie melts better and gives that delicious creamy centre.
Don’t skip the rest: Let them cool slightly before serving — the flavour settles and the pastry becomes crispier.

Swaps

Puff Pastry: Ready-rolled or block pastry both work. Gluten-free pastry should also work, though it may not puff as much.
Brie: Camembert, goat’s cheese, or taleggio work beautifully for different flavours.
Cranberry Sauce: Any berry jam works if you’re in a rush (raspberry, lingonberry, cherry).
Sesame Seeds: Skip or swap with poppy seeds or chopped nuts for texture.

Storage

Fridge: Store in an airtight container for up to 3 days. Reheat at 180°C for 5–8 minutes.
Freezer: Freeze unbaked, filled parcels on a tray, then transfer to a container.

More Easy Appetiser For The Holidays

• Sweet & Spicy Rosemary Nuts
• Traditional Tarallini Recipe – Crunchy, Savoury Italian Snack
• Speedy Mini Pizzas
• Parmesan Carrot Chips