Cranberry Brie Puff Pastry Squares
These Cranberry Brie Puff Pastry Bite bring all the festive, buttery, sweet-tart goodness you want in a holiday appetizer, without the extra fuss or cleanup. They bake up golden, flaky, and loaded with creamy Brie and bright cranberry-orange flavor that feels fancy but takes barely any effort.
Servings: 24 squares
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
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
Calories: 146kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 62mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 0.5mg | Calcium: 5mg | Iron: 1mg
