Cranberry Brie Puff Pastry

I was setting out cheese and crackers for book club when my friend Emma pulled a tray of golden pastry bundles from her bag. The smell alone stopped conversation. She'd folded cranberry and Brie into puff pastry, and within minutes, the plate was empty and everyone wanted the recipe.

I made these for Christmas Eve the following year, and my sister ate three before dinner was even served. She stood by the oven waiting for the second batch, insisting she was just keeping me company. Now she texts me every December asking if I'm making the cranberry things again.

Ingredients

• Puff pastry: Use a good quality sheet, thawed overnight in the fridge so it stays cold and puffs beautifully without tearing when you fold it.
• Brie cheese: Cut it into small pieces while it's cold, the rind adds flavor and holds its shape better than you'd expect once baked.
• Cranberry sauce: Homemade or store-bought both work, just make sure it's thick enough that it won't leak out during baking.
• Egg: Beaten with a tiny splash of water, this gives the pastry that bakery-style shine and deep golden color.
• Fresh rosemary or thyme: A small sprinkle before folding adds a woodsy note that makes the whole kitchen smell like a holiday.
• Walnuts or pecans: Optional, but they add a surprise crunch and a bit of elegance if you're feeling fancy.

Instructions

Prep your station:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Keep the puff pastry cold until you're ready to work with it.

Cut the pastry:

Unroll the sheet and use a sharp knife to divide it into 8 equal squares. Straight cuts help them bake evenly.

Fill each square:

Place a piece of Brie in the center, then spoon 1 to 2 teaspoons of cranberry sauce on top. If using herbs and nuts, sprinkle them on now.

Fold and seal:

Bring the four corners toward the center and pinch them together to form a little parcel. Press gently so they stay closed but don't flatten the pastry.

Brush and bake:

Arrange the parcels seam-side down on your tray, brush the tops with beaten egg, and bake for 18 to 20 minutes until golden and puffed. Let them cool for 5 minutes before serving, the filling will be molten hot.

Save

One New Year's Eve, I served these with champagne and watched people take hesitant first bites, then immediately reach for another. A quiet guest I'd just met told me she'd never liked Brie before, but this changed her mind. That small confession made the whole evening feel warmer.

Make-Ahead Magic

You can assemble the parcels up to 6 hours ahead, cover them loosely with plastic wrap, and refrigerate until you're ready to bake. Brush with egg wash right before they go in the oven. I've done this for every party since that first book club, and it's saved me from last-minute kitchen panic more times than I can count.

Flavor Twists Worth Trying

Swap cranberry sauce for fig jam or raspberry preserves if you want something sweeter and less tart. I once used apricot preserves with a pinch of black pepper, and it was so good I almost didn't share. A drizzle of honey right before serving also turns these into something people will talk about long after the party ends.

Serving and Storing

These are best served warm, about 5 minutes out of the oven when the cheese is still melty but won't burn your tongue. If you have leftovers, store them in an airtight container in the fridge and reheat in a 180°C (350°F) oven for 8 minutes to crisp them back up.

• Serve them on a wooden board with extra cranberry sauce for dipping.
• They pair beautifully with a simple arugula salad dressed in lemon and olive oil.
• For a party, arrange them on a platter with fresh rosemary sprigs tucked around the edges.

Save

Every time I pull these from the oven, I think of Emma and that book club night when I realized how much joy a simple recipe can bring. I hope they become a tradition in your kitchen too.

Common Questions

→ What type of cheese works best for this dish?

Brie cheese is ideal for its creamy texture and mild flavor, which pairs beautifully with the tartness of cranberry sauce.

→ Can I substitute cranberry sauce with other spreads?

Yes, raspberry or fig jam are tasty alternatives that complement the creamy cheese and flaky pastry.

→ Is it possible to prepare this appetizer ahead of time?

You can assemble the pastries in advance and refrigerate them before baking to save time on serving day.

→ What herbs pair well with this puff pastry creation?

Fresh rosemary or thyme add aromatic notes that enhance the overall flavor balance.

→ How do I ensure the pastry stays golden and crisp?

Brushing the pastries with beaten egg before baking promotes a shiny, golden finish and helps seal the parcels.