Description
These Cranberry Brie Puff Pastry Squares are an elegant and easy appetizer perfect for holiday gatherings or special occasions. Flaky puff pastry is filled with a tangy-sweet cranberry sauce infused with orange zest, cinnamon, and a hint of sugar, then topped with creamy Brie cheese. Baked to golden perfection and finished with melted butter and fresh rosemary, these bite-sized squares offer a delightful combination of flavors and textures that will impress your guests.
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry
Filling
- 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
Egg Wash
- 1 large egg
- 1 tablespoon heavy whipping cream
Finishing
- 2 tablespoons melted salted butter
- Fresh rosemary (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Thaw puff pastry: If using refrigerated puff pastry, allow it to rest at room temperature for 5 minutes. If frozen, let it rest for 30 minutes until it’s pliable enough to work with.
- Roll puff pastry: Lightly dust a cutting board with flour and unfold one sheet of puff pastry. Using a rolling pin, roll it out into a 9- by 12-inch rectangle to get an even thickness.
- Cut puff pastry into squares: Cut the rectangle 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 without cutting all the way through, creating a framed area for the filling.
- Prepare egg wash: In a small bowl, whisk together the egg and heavy whipping cream until smooth and well combined. This will give the pastry a beautiful golden hue during baking.
- Arrange and brush pastry squares: Place 12 pastry squares on each lined baking sheet, leaving space between them. Brush the outer edges of each square with the egg wash to help them brown nicely.
- Make cranberry filling: In a medium bowl, mix the cranberry sauce with orange zest, sugar, cinnamon, and a pinch of salt to balance the flavors and add depth.
- Fill pastry squares: Spoon 1 to 1½ teaspoons of the cranberry mixture into the center of each square. Use the back of the spoon to create a small well in the sauce, then nestle a cube of Brie cheese directly into the well. Repeat for all pastry squares.
- Bake: Bake the trays for 16-18 minutes until the pastry is puffed, golden brown, and cooked through, and the cheese has melted.
- Finish and serve: Immediately after removing from the oven, brush the edges of each square with the melted salted butter for added richness and gloss. Allow them to rest for a few minutes before serving. Garnish with extra orange zest and fresh rosemary if desired for aromatic presentation.
Notes
- Make sure not to cut through the puff pastry border when scoring the squares to help contain the filling while baking.
- If you don’t have fresh rosemary, you can omit it or substitute with thyme for a different aroma.
- Use good quality Brie for best creamy texture and flavor.
- These squares are best served warm but can be reheated gently before serving.
- Freeze unbaked puff pastry squares for up to a month; bake directly from frozen, adding a few extra minutes to the bake time.
