The puff pastry squares that saved the day!
Just the other morning, we were about an hour out from a dinner party when I suddenly remembered… we were supposed to bring something?!
I scoured the fridge, found a package of puff pastry, and honestly… it saved my life.
I wanted something cozy, seasonal, and easy… but definitely not something that required scrubbing out a mini muffin tray!
So instead of making the usual cranberry brie bites in cups, I rolled out the pastry, sliced it into simple squares, and layered them with creamy brie, a spoonful of cranberry sauce, and a little orange zest and cinnamon to really build the flavor.
They baked up into the flakiest little cranberry brie puff pastry bites — warm, festive, and way easier (and prettier!) than the muffin-pan versions I’d made before.
Truly the kind of quick appetizer that looks like you planned ahead, even if you totally didn’t. 😏
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Puff pastry sheets: Most brands come with two sheets in a box, which is exactly what you’ll need here. Let the pastry soften just enough to unfold without tearing, but keep it cool so it’s still easy to roll and cut. And make sure you’re grabbing puff pastry and not phyllo dough – they’re totally different and won’t give you the same flaky layers.
- Cranberry sauce: You can use either whole berry or jellied cranberry sauce. Whole berry gives you little bursts of fruit and a chunkier texture, while jellied is smoother and sets a bit more neatly in the center. Both taste great here, so just choose the style you like best.
- Brie cheese: You’ll want at least a half pound of Brie to make sure you have enough for all 24 squares. Pick a soft, creamy Brie and remove the rind before cutting it into cubes so it melts smoothly into the centers.
- Orange zest: Fresh orange zest is key for brightening up the cranberry mixture. A microplane gets the zest super fine so it blends right in (this is the one I use!).
- Cinnamon: Just a little pinch warms up the cranberry filling and adds a cozy holiday note.
- Egg: You’ll whisk this with a splash of cream to make the egg wash that helps the pastry puff and turn golden.
- Heavy whipping cream: Mixes into the egg wash to help it brush on smoothly. Whole milk or 2% will work, but use a touch less since they’re thinner.
- Salted butter: Brushing the squares with melted butter right after baking gives the edges the most ridiculously tasty, melt-in-your-mouth crust.
- Fresh rosemary (optional): Adds a festive, fragrant touch on top if you want a little extra color and flavor.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the puff pastry and baking sheets.
Preheat your oven to 375°F and line two large baking sheets with parchment. Let the puff pastry soften just enough to unfold without cracking.
Pro Tip: If it cracks as you open it, give it another minute or two to warm slightly until it’s cold-but-flexible.
Roll, cut, and frame the squares.
Lightly flour your cutting board and roll one sheet into a 9- x 12-inch rectangle. Cut it into 12 even squares, then lightly score a 1/2 inch border on each one to create a little frame for the filling.
Pro Tip: Scoring helps the edges puff up around the filling so each square gets that pretty bakery-style look.
Mix the filling and assemble.
Stir together the cranberry sauce, orange zest, sugar, cinnamon, and salt. Brush the pastry borders with egg wash, add 1 to 1 1/2 teaspoons of filling (don’t overfill), and press a Brie cube right in the center.
Pro Tip: Keeping the Brie tucked in the center keeps it from melting over the edges, which I definitely learned the hard way during testing.
Bake and finish.
Bake for 16-18 minutes, or until the squares are puffed and golden. Brush the edges with melted butter while they’re warm, then let them cool for a few minutes before adding extra orange zest or a little rosemary.
Pro Tip: The egg wash made with heavy whipping cream gives these the most gorgeous golden finish, so don’t skip it.
FAQs
Yes. Whole berry gives you little pops of fruit and a chunkier texture, while jellied is smoother and settles more neatly in the center. Both work great.
You can prep the cranberry filling and cut the Brie ahead, but wait to assemble until you’re ready to bake so the pastry stays crisp and flaky.
Yes, for this recipe it’s best to remove it. The rind doesn’t melt the same way and can keep the centers from becoming soft and creamy.
Absolutely. Homemade or store bought both taste delicious here. Just mix in the orange zest and cinnamon to bump up the flavor.
These are best fresh, but you can freeze them after baking. Reheat in a 300°F oven for 6-8 minutes to crisp them back up.
Triple cream Brie melts beautifully, but camembert or a mild goat cheese also work if you want a slightly different flavor.
Oops! What did I do wrong?!
My cranberry sauce spilled over the edges. You probably added a little too much filling. Stick to 1 to 1 1/2 teaspoons and keep it inside the scored border for the cleanest bake.
The Brie bubbled out and ran off the pastry. This usually means the cube wasn’t centered. Make a small well in the cranberry layer and press the Brie right into the middle so it stays put.
My pastry didn’t puff evenly. A cold sheet will crack and a warm one will slump. You want the pastry “cold-but-flexible” before rolling so it bakes up evenly.
The edges didn’t turn golden. Egg wash is the secret here. Make sure you brush the borders well with the egg and heavy cream mixture before baking.
The bottoms got too dark. Try moving your baking sheet to the middle rack. Puff pastry is sensitive to hot spots, especially on darker pans.
The pastry tore when I unfolded it. It was still too cold. Let it rest another minute or two until it softens just enough to unfold smoothly.
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Cranberry Brie Puff Pastry Squares
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Ingredients
- 2 sheets puff pastry
- 1 cup cranberry sauce
- 1 tablespoon orange zest plus more for serving
- 2 teaspoons sugar
- ¼ teaspoon cinnamon
- A pinch of salt
- 1 (8-ounce) Brie cheese wedge, rind removed and cut into 24 cubes
- 1 large egg
- 1 tablespoon heavy whipping cream
- 2 tablespoons melted salted butter
- Fresh rosemary optional
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- If using refrigerated puff pastry, let it rest for 5 minutes at room temperature. If frozen, let it rest for 30 minutes before using.2 sheets puff pastry
- Lightly dust a cutting board with flour and unfold 1 sheet of puff pastry. Using a rolling pin, roll it into a 9- x 12-inch rectangle.
- Cut the pastry into 12 squares, 3 across the 9-inch side and 4 across the 12-inch side. Lightly score a ½-inch border around the edges of each square to create a frame, making sure not to cut completely through the pastry.
- Whisk together the egg and heavy whipping cream in a small bowl until smooth.1 large egg, 1 tablespoon heavy whipping cream
- Place 12 pastry squares onto each baking sheet, leaving space between each one. Brush the outside edges with the egg wash.
- In a medium bowl mix together the cranberry sauce, orange zest, sugar, cinnamon and salt.1 cup cranberry sauce, 1 tablespoon orange zest, 2 teaspoons sugar, ¼ teaspoon cinnamon, A pinch of salt
- Spoon 1 to 1 ½ teaspoons of the cranberry sauce into the center of each square. Using the back of the teaspoon, make a small well in the sauce and place a Brie cube in the center. Repeat with the remaining pastry squares, sauce, and cheese.1 (8-ounce) Brie cheese wedge, rind removed and cut into 24 cubes
- Bake for 16-18 minutes, or until the pastry is golden brown and cooked through. As soon as it’s removed from the oven, brush with the melted butter around the edges. Let rest for a few minutes before serving with additional orange zest and rosemary, if desired.2 tablespoons melted salted butter, Fresh rosemary
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Notes
- Use a microplane for the zest: Finely grated orange zest blends into the cranberry sauce more evenly and gives the squares a brighter flavor.
- Prep the filling ahead: Store the cranberry sauce and cut Brie separately if making ahead so the sauce doesn’t soak into the puff pastry. Assemble just before baking for the best texture.
- Egg wash the borders: Brushing the edges with an egg-and-cream wash helps the pastry puff evenly and gives the squares a gorgeous golden shine.
- Cut even squares: Marking the pastry before cutting keeps all 24 pieces similar in size so they bake at the same rate.
- Let the pastry rest before cutting: Allowing refrigerated or frozen puff pastry to soften slightly prevents cracking and makes rolling and cutting much easier.
- Brush with butter after baking: A light coat of melted butter right out of the oven adds flavor and helps the edges stay soft and flaky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Puff Pastry Party Apps
If you’re loving these flaky little bites, here are a few more puff pastry apps to keep the party going.
Everyone really enjoyed these! The hardest part was getting the pastry to roll out to 9*12. Give them a try!
Hi Celeste! Sometimes puff pastry is so finicky. But thank you for these kind words, and for leaving a review and a rating.
Simple, can prep ahead, very delicious flavor and impressive for guests. easy to 1/2.
Yay! So happy to hear you enjoyed the recipe, Kelly! Thanks so much for taking the time to leave a comment and rating!
Sounds great.
I cannot find ingredients in my area. Even if I could, they would be tooooooooo expensive
Thank you for sharing that — I know ingredients like puff pastry and brie can be pricey or hard to find depending on where you live. If you ever want to try something similar with more accessible ingredients, I’m happy to help brainstorm some swaps!
Excellent recipe!!! Thank you so much!
Yay! So happy to hear you enjoyed the recipe, Linda! Thanks so much for taking the time to leave a comment and rating!