Cranberry Brie Puff Pastry Bites

These burnished, flaky puff pastry bites cradle a molten core of brie and a bright pop of cranberry jam. Every layer shatters, the cheese stretches, and the sweet‑savory balance is spot on. They’re made with store‑bought puff pastry and are just as at home with a weeknight glass of wine as they are on a holiday platter. Serve piping hot so the brie stays lush and gooey.

Ingredients

• Puff pastry — 17.6 oz (500 g), store-bought, chilled or thawed
• Brie — 7 oz (200 g)
• Cranberry jam — 2 tbsp (30 ml)
• Egg — 1 large, for egg wash
• Fresh thyme — 1 tsp leaves (5 ml)
• Sesame seeds — 1 tbsp (15 ml), optional
• All-purpose flour — 1 tbsp (8 g), for dusting

Step-by-step recipe

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. If the pastry is frozen, thaw fully per package directions. On a lightly floured surface, roll to about 1/8 inch (3 mm) thick.
3. Cut the dough into squares about 3–4 inches (8–10 cm).
4. Cut the brie into 3/4–1 inch (2–3 cm) cubes. No need to trim the rind—it’s edible and helps the filling hold its shape.
5. Spoon 1/2 tsp (2.5 ml) cranberry jam into the center of each square, top with a piece of brie and a pinch of thyme leaves.
6. Fold into triangles or little envelopes. Press the edges firmly with your fingers or a fork; for a tight seal, lightly moisten the edges with water.
7. Arrange on the baking sheet, brush with beaten egg, and sprinkle with sesame seeds, if using.
8. Bake 15–18 minutes until deeply golden and puffed with distinct layers.
9. Cool 5 minutes on a wire rack and serve warm while the brie is still stretchy.

Serving & Storage

• Serve straight from the oven with extra jam or a drizzle of honey on the side.
• Garnish with fresh thyme or crushed nuts for added texture.
• Store cooled pastries up to 24 hours in an airtight container at room temperature; reheat 5–7 minutes at 350°F (180°C) to restore the crunch.

Tips & Variations

• No cranberry? Swap in fig, apricot, or pear jam—all play beautifully with brie.
• With fruit: Tuck in a thin slice of pear or apple along with the brie for fresh sweetness.
• More savory: Finish with a pinch of flaky sea salt or a dot of balsamic glaze before serving.
• Different cheese: Camembert or soft goat cheese are excellent stand‑ins.
• Make‑ahead: Assemble and freeze on a tray. Bake from frozen at 400°F (200°C) for 3–5 minutes longer.
• Egg‑free: For shine, brush with milk or cream instead of egg wash.

Nutrition per serving

Calories	380 kcal
Protein	9 g
Fat	27 g
Carbohydrates	29 g
Sugars	6 g
Fiber	1 g
Sodium	260 mg

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