Cranberry Brie & Pistachio Bites

I made these on a Sunday afternoon when the light was soft and lazy, and I just wanted something small but fancy — like the kind of snack you’d serve if your friends suddenly dropped by and you wanted to pretend you had your life together. These little bites are exactly that: buttery, warm, a little sweet, a little tangy, and just a bit nutty. The kind of thing that makes you go “oh wow” on the first bite and then immediately reach for another before anyone else notices.

There’s something about cranberry and Brie together that just works. The Brie gets all creamy and gooey, the cranberry adds this sharp, bright sweetness, and then you’ve got the pistachios giving a bit of crunch — it’s like texture heaven. Honestly, they look fancy, but they take less time than scrolling through Netflix trying to pick what to watch.

The first time I made them, I used the last bit of cranberry sauce from Thanksgiving, and I swear I’ve been looking for excuses to make them ever since. They’re perfect for holidays, yes, but also for… Tuesdays. For when you want something that feels a little special with almost no effort.

Ingredients:

• 1 sheet puff pastry, thawed
• 6 oz Brie cheese, cut into small cubes
• ½ cup cranberry sauce
• ¼ cup chopped pistachios
• 1 tablespoon honey (optional, for drizzling)
• 1 tablespoon butter, melted (for brushing)

Directions:

1. Prep the pastry.
   Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin — or if you’re like me and forget that step, just hope the pastry doesn’t stick too badly (but seriously, grease it). Cut the puff pastry into 2-inch squares and press each one gently into a muffin cup.
2. Fill them up.
   Drop a little cube of Brie in each pastry, then spoon some cranberry sauce on top. Don’t overdo it — it’ll bubble up and make a bit of a mess (which is kind of charming, honestly). Sprinkle with the chopped pistachios.
3. Brush & bake.
   Brush the pastry edges with the melted butter — it gives that lovely golden color — and bake for about 12 to 15 minutes, until the pastry is puffed and golden and the Brie is all melty and soft.
4. The finishing touch.
   If you’re feeling fancy, drizzle a little honey over the top right after they come out of the oven. Let them cool for just a minute or two (if you can wait that long) before serving warm.

Prep Time:** 10 minutes
Cook Time:** 15 minutes
Total Time:** 25 minutes
Servings: 12 bites
Calories:** about 120 per bite, but honestly… who’s counting when they taste this good?

Recipe FAQs

1. Can I use another cheese instead of Brie?
   Sure — Camembert works great, or even a creamy goat cheese if you like something tangier. But Brie melts like a dream, so it’s hard to beat.
2. What if I don’t have cranberry sauce?
   You can totally swap in raspberry jam, fig jam, or even a spoon of apricot preserves. Anything that gives that sweet-tart hit against the cheese.
3. Do these reheat well?
   Kind of. They’re best fresh — the pastry’s crisp and flaky that way. But if you do have leftovers, pop them in the oven at 350°F for about 5 minutes. The microwave makes them soggy, so avoid that if you can.
4. Can I make them ahead for a party?
   Yes, but assemble them right before baking. You can prep the pastry squares and fillings in advance — keep everything chilled — then just bake them when guests arrive. That way your kitchen smells amazing too.
5. Do I have to add the pistachios?
   Nope! They add crunch and color, but you can leave them out or replace them with pecans, walnuts, or even a sprinkle of rosemary if you want something more savory.

Cranberry Brie & Pistachio Bites

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 1 sheet puff pastry, thawed

• * 6 oz Brie cheese, cut into small cubes

• * ½ cup cranberry sauce

• * ¼ cup chopped pistachios

• * 1 tablespoon honey (optional, for drizzling)

• * 1 tablespoon butter, melted (for brushing)

Directions

• Directions:
• Prep the pastry.
• Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin — or if you’re like me and forget that step, just hope the pastry doesn’t stick too badly (but seriously, grease it). Cut the puff pastry into 2-inch squares and press each one gently into a muffin cup.
• Fill them up.
• Drop a little cube of Brie in each pastry, then spoon some cranberry sauce on top. Don’t overdo it — it’ll bubble up and make a bit of a mess (which is kind of charming, honestly). Sprinkle with the chopped pistachios.
• Brush & bake.
• Brush the pastry edges with the melted butter — it gives that lovely golden color — and bake for about 12 to 15 minutes, until the pastry is puffed and golden and the Brie is all melty and soft.
• The finishing touch.
• If you’re feeling fancy, drizzle a little honey over the top right after they come out of the oven. Let them cool for just a minute or two (if you can wait that long) before serving warm.