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A festive platter of Christmas Party Appetizers including bacon-wrapped dates, cheese straws, and cranberry meatballs arranged on a rustic wooden board.

Brie and Cranberry Puff Pastry Pockets

These elegant yet easy appetizers feature flaky puff pastry filled with creamy Brie cheese and sweet-tart cranberry sauce, baked until golden brown. They are the perfect make-ahead finger food for any festive gathering, offering a delicious balance of rich, fruity, and savory flavors.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American, French-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1/2 cup whole-berry cranberry sauce or fig jam for variation
  • 2 tablespoons finely chopped fresh rosemary or thyme
  • 1 large egg, beaten for egg wash
  • Coarse sea salt, to taste
  • Cracked black pepper, to taste
  • Optional for serving: honey for drizzling, extra cranberry sauce for dipping

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Sharp knife or pizza cutter
  • Pastry brush
  • Mixing bowl (for egg wash)
  • Fork (for crimping)
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll the thawed puff pastry sheet into a 10x12 inch rectangle.
  3. Using a sharp knife or pizza cutter, cut the pastry into 12 equal squares.
  4. Place a cube of Brie in the center of each square. Top with about 1/2 teaspoon of cranberry sauce and a pinch of fresh herbs.
  5. Lightly brush the edges of each square with the beaten egg.
  6. Fold one corner of the square over the filling to the opposite corner, creating a triangle. Press edges to seal.
  7. Use a fork to firmly crimp the edges shut, ensuring a tight seal.
  8. Transfer the pockets to the prepared baking sheet. Brush the tops lightly with the remaining egg wash.
  9. Sprinkle each pocket with a tiny pinch of coarse sea salt and cracked black pepper.
  10. Bake for 15-18 minutes, or until the pastry is deeply puffed and golden brown.
  11. Let cool on the baking sheet for 5 minutes before serving (filling will be very hot).
  12. Arrange on a platter and optionally drizzle with honey. Serve warm.

Notes

MAKE-AHEAD/FREEZER INSTRUCTIONS: Assemble pockets completely, place on parchment-lined sheet, and freeze solid. Transfer frozen pockets to a zip-top bag. Bake straight from frozen, adding 2-3 extra minutes to baking time. VARIATIONS: Substitute cranberry sauce with fig jam or apricot preserves. Add a thin slice of pear or a toasted pecan half with the Brie. SERVING: Pair with other easy appetizers like a Buffalo Chicken Dip, caprese skewers, vegetable crudités, or spiced nuts for a balanced spread. STORAGE: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven or conventional oven at 350°F until warm.