Cranberry & Brie Bites (Easy Festive Appetiser)
Video
Ingredients
- 1 ready-rolled puff pastry sheet, 320g
- 150 g mild & creamy brie
- 20 tsp cranberry sauce
- ½ egg, beaten (for egg wash)
- 2 tbsp sesame seeds, optional
- 2 sprigs fresh rosemary, finely chopped (optional)
Instructions
- Preheat the oven to 200°C (fan) / 400°F and line a baking tray with parchment paper.
- Unroll the puff pastry sheet and cut it into 20 equal squares.
- Slice the brie into small pieces and place one piece in the centre of each pastry square.
- Add 1 teaspoon of cranberry sauce on top of the brie.
- Bring two opposite corners of the pastry together and pinch to seal.
- Brush the tops with egg wash and sprinkle with sesame seeds and finely chopped rosemary if using.
- Bake for 18–20 minutes, or until golden, puffed, and crisp.
- Serve warm. They are best enjoyed straight out of the oven.
Notes
-
Puff pastry:
A ready-rolled sheet (320g / 11¼ oz) works best for consistency and speed. If using block pastry, roll it to roughly the same thickness (about 2–3 mm) so it puffs evenly. Keep pastry cold for the best rise. -
Brie:
I used mild and creamy Somerset brie and needed around 150g / 5¼ oz (2/3 of a 230g block). Slice it thinly so it melts into the pastry rather than overflowing. Camembert also works beautifully. -
Cranberry sauce:
20 teaspoons is roughly 140g / 1 cup of thick cranberry sauce. Homemade gives the best texture (less runny), but jarred works too — just avoid versions that are too watery as they leak during baking. -
Shaping:
These are meant to look rustic. If the pastry opens slightly while baking, don’t worry — just pinch the corners back together at the 10-minute mark. They will finish baking perfectly. -
Sesame & rosemary (optional):
Sesame seeds add a lovely nutty aroma and that bakery-style finish. Fresh rosemary works especially well with brie — just chop it finely so the flavour is delicate, not overpowering. -
Leftovers:
Best eaten fresh from the oven when the pastry is crisp and the brie is molten. They will keep in the fridge for 2–3 days and can be reheated at 160°C / 320°F for 8–10 minutes, but they won’t be quite as puffy as freshly baked.