Cranberry Brie Puff Pastry Gifts – Cute Christmas Snack
Cranberry Brie Puff Pastry Gifts – The Dish I Actually Make Every December
Alright, so this is one of those recipes I end up dragging out every single December, supposedly “just for the kids”—except, let’s be honest, I’m the biggest culprit in sneaking extras off the cooling rack. A couple years ago, my sister tasked me with bringing a Christmas snack (I’m usually the one who flakes out and brings crisps), and after poking around Pinterest for way too long, I threw together these Cranberry Brie Puff Pastry Gifts. Buddy, they looked fancier than they should have, which got me all the compliments and none of the stress. Even my mum—who never passed up a chance to say, “store-bought puff pastry will never be as good as homemade”—admitted they’d do in a pinch. And if you want a good laugh, my dog tried to eat one straight form the tray once (fur everywhere, don’t recommend). Anyway, let’s get to it.
Why I Keep Making These (and My Family’s Unreasonable Obsession)
I make these because they’re stupidly easy but everyone acts like you just spent five hours on a Christmas episode of MasterChef. My lot—especially my unreasonably fussy brother-in-law—go wild for the gooey brie and the tart cranberry combo (oh, and the melted bits that stick to the tray – reportedly the best bit). The best part is I can assemble them ahead, toss them in the oven after a glass of Bailey’s, and… well, they never survive till the next day but if they did, I think they’d taste even better. Honestly, the only mildly annoying bit is trying not to eat the brie while you prep – I usually fail spectacularly.
What You’ll Need (With My Real-Life Shortcuts)
- 1 sheet store-bought puff pastry (Honestly, I’ve tried fancy brands and budget versions, both work. My gran says “Jus-Rol or nothing,” but I’ve rebelled.)
- Brie – about 150g or a small wheel (I’ve swapped in Camembert when brie was gone or, shamefully, mild cheddar once in desperation. Not the same, but edible…ish.)
- Cranberry sauce – a generous few spoonfuls (Homemade is lush, but I’ll use the jarred stuff from Aldi. For a twist, I’ve chucked in a dab of onion chutney and nobody rioted.)
- 1 egg (for egg wash) (I dunno if it makes a huge difference, but it looks shinier so I keep doing it.)
- Optional: a sprig or two of rosemary (Or thyme. Or grab some parsley if that’s all you have.)
- A pinch of flaky salt (Skip it if you can’t be fussed – but it is nice.)
How I Actually Make These (Not Always Neat, But Tasty)
- Preheat your oven to 200°C (that’s about 400°F, I think). Line a baking tray with parchment. Or not, if you don’t mind chipping bits of stuck-on cheese later.
- Unroll your puff pastry. If it’s still cold from the fridge, cool! If it’s a bit sticky, pop it back for a few mins, or dust it with a bit of flour – no need to be precious.
- Saw the brie into chunky cubes (around 2cm). This is honestly where I start eating the cheese. Restrain yourself, or don’t. Up to you.
- Spoon out 12 fairly equal squares or rectangles of pastry. I tend to use a knife and just eyeball it; they won’t be perfect—nobody will notice once they’re golden.
- Plonk a cube of brie in the middle of each rectangle, and a hefty dollop of cranberry sauce (sometimes I get carried away, which leads to the dreaded “leak”—messy but still delicious).
- Fold the pastry up and around the cheese and sauce and pinch the corners at the top, so they’re little parcels. Or just squat blobs if you’re running short on time. I always call them “gifts,” but occasionally they look more like wrinkled socks.
- Stick the pastries, seam side up, on the tray. Whisk your egg, brush it over the tops (I just use my finger if I can’t find the pastry brush).
- If you’re feeling posh, top with a tiny sprig of rosemary and a speckle of salt. I sometimes forget and do it later – it’s fine.
- Pop in the oven for about 15-18 minutes. Keep an eye from 12 minutes – sometimes my oven scorches the edges before the cheese is fully gooey. If it comes out looking a bit weirdly brown on top, don’t panic – they’re fine.
- Let them cool a few mins, absolutely crucial unless (speaking from experience) you want to lose the top layer of your tongue. And this is when I finally give in and try to sneak one before everyone else sees.
Stuff I Learned Through Trial and Error
- Chunks of brie are better than slices—less likely to melt out everywhere.
- If your cranberry sauce looks more like soup than jam, maybe drain off a bit or it’ll leak out and caramelise (which, tbh, is tasty but a pain to scrub off).
- I once tried making these with blue cheese—nobody in my house forgave me for a week. Stick to the brie or camembert.
My Experiments (Some Winners, Some Fails)
- Chutney instead of cranberry: Actually worked out well, more savoury than sweet. If you like a bit of bite, try chilli jam (but only a smidge!).
- Adding walnuts: Classy, but my niece spat it out. So maybe put them on half only.
- Tried shaping these into proper bows—honestly, don’t bother. Pinching into parcels is way less faff.
Do You Really Need Special Equipment?
You just need a baking tray, a knife, and a brush for the egg wash (my cousin uses a folded bit of kitchen towel, works in a pinch). I’ve done this on those silicone mats from Lakeland, but regular parchment or even nonstick foil is fine. If you don’t have a proper pastry roller, honestly, just press things out by hand.
How to Store (Assuming You Magically Have Leftovers)
Tuck any leftovers into a sealed tub in the fridge. They’ll keep for two days, probably more, but the pastry softens a bit. A quick zap in the oven (never the microwave—trust me, it goes all soggy) and they’re passable again. That said, in my house they vanish within hours, so don’t hold your breath. If you want to make ahead, assemble, cover, and chill—then bake fresh.
How to Serve (My Rag-Tag Family Traditions)
Sometimes I put these out with mulled wine just before we open gifts, but they’re also a cracking little starter if you fancy playing at being a proper grown-up. My dad dunks them in leftover gravy (he swears it’s a game-changer, I’m not convinced). Oh, and occasionally I scatter extra chopped herbs on top for, you know, “presentation.” There are worse traditions.
Pro Tips Straight from My Kitchen Fails
- Don’t rush the folding part; I’ve tried to whack these together in a hurry and ended up with a puddle of molten cheese all over the tray.
- Let them cool just a bit before eating—it’s really not worth the burnt tongue, trust me. (I still never wait. Old habits.)
- If you forget the egg wash, don’t fret—just brush with a dab of milk or even melted butter, it’ll still work.
FAQ (Because Everyone in My Group Chat Asked These)
- Can I freeze them? Yes! Freeze unbaked after shaping; defrost in the fridge for a few hours, then bake. Baked ones are okay frozen, but the texture goes a bit off. I still ate them, mind.
- Do they work with filo pastry? Technically, but they end up flakier and… well, not as gift-like. I tried it once for a “healthier” twist—not worth the faff for me.
- What if I don’t like cranberry? Use onion chutney or fig jam instead—works weirdly well! You could even try apricot preserves, though my dad called that “posh nonsense.”
- Can I make these vegan? Haven’t tried non-dairy cheese, but BOSH! has a vegan brie recipe that I’ve bookmarked for next year (or maybe never—old habits die hard).
- Do I have to use a specific brand of puff pastry? Nope. I’ve tried loads (even the stuff from Lidl when I’m skint; genuinely no one noticed).
If you want more Christmas nibbles, I like these Olive magazine canapé ideas for grazing. Or just go with whatever you fancy. Kitchen’s your playground!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 120 g Brie cheese, cut into small cubes
- 4 tbsp cranberry sauce
- 1 egg, beaten
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp chopped walnuts (optional)
- 1/4 tsp sea salt
- 1 tbsp honey (for drizzling, optional)
Instructions
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1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Roll out the puff pastry sheet and cut into 8 equal squares.
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3Place a cube of Brie and a teaspoon of cranberry sauce in the center of each square. Add a sprinkle of chopped walnuts and rosemary if using.
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4Fold the corners of each pastry square up and over the filling to form a small parcel. Pinch the edges to seal, and tie with a thin strip of pastry as a decorative ‘ribbon’, if desired.
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5Brush each pastry gift with beaten egg and sprinkle lightly with sea salt.
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6Bake for 16–18 minutes, or until golden and puffed. Drizzle with honey if desired and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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