Cranberry & Brie Recipe

Prepare oven and equipment

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Place a cooling rack and a plate nearby for finished bites.

Prepare pastry

Lightly dust your work surface with the all-purpose flour. Unfold one puff pastry sheet and gently roll it once or twice with a rolling pin to smooth seams and enlarge slightly (about 1/8 inch). Repeat with the second sheet. Trim any ragged edges so you have roughly two even rectangles.

Cut pastry into squares

Using a sharp knife or a pizza cutter, cut each sheet into 12 squares (for 24 total small bites) or cut to desired size (approximately 2 1/2 inch squares). Keep squares roughly equal so they bake evenly.

Prepare filling

Cut the brie into small pieces about 1/2 inch cubes or thin slices slightly smaller than the pastry squares so the cheese won't overflow too much while baking. If you prefer less rind, remove the top rind before cutting. Measure cranberry sauce into a small bowl. If cranberry sauce is very loose, drain slightly on a spoon to avoid soggy pastry; if chunky/jelly-like, use as is.

Assemble bites

Place half of the pastry squares on the prepared baking sheet (leave space for puffing). On each square place about 1 tsp of cranberry sauce (adjust slightly for size) in the center, then top with one piece (about 1/2 oz) of brie. Optionally sprinkle a tiny pinch of brown sugar on top of the cranberry for caramelization. Top with the remaining pastry squares to form little sandwiches, pressing the edges gently to seal. For a decorative edge, press with the tines of a fork, or leave slightly open for a peek of filling.

Make egg wash

In a small bowl whisk together the egg and water until combined. Using a pastry brush, lightly brush the tops and edges of each assembled bite with the egg wash. This gives a golden finish and helps brown sugar adhere. If you left edges open, avoid getting egg wash into the filling.

Bake

Bake on the center rack for 14–18 minutes, rotating the sheet halfway through, until the pastry is puffed and deep golden brown. If bites are small, check at 12 minutes to avoid over-browning. The brie will be melted inside; if you want slightly more ooze, let them reach the higher end of the time range.

Finish and garnish

Remove from oven and transfer to the cooling rack. Let cool 3–5 minutes to set the filling (they are best warm). Sprinkle each bite with a few fresh thyme leaves if using. Serve warm or at room temperature.

Serving suggestions and storage

Serve 2–3 bites per person as an appetizer. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to revive crispness (do not microwave, or pastry will sog).