Puff Pastry Squares with Brie, Cranberry and Walnuts

A festive square that always disappears first

Few combinations feel more at home during the holidays than brie, cranberry and walnuts wrapped in golden puff pastry. They look elegant on a tray, smell buttery as they bake, and taste like Christmas in one crisp bite.

Why this trio is a classic

Brie brings rich creaminess, cranberry adds a tart-sweet lift, and walnuts finish with a nutty crunch. Together, they make a well-balanced filling that feels decadent without being heavy. I first made them as a way to use up leftover cranberry sauce, and they’ve been as popular as my sausage, apple and thyme rolls or my prosciutto and Gruyère pinwheels ever since.

When to serve them

I usually bake a tray for festive drinks, though they also make a lovely starter paired with salad. They’re as quick to assemble as my caramelised onion pastry bites or my garlic herb cheese pinwheels. If you’d like more easy appetiser ideas, head to 20 crispy puff pastry appetisers that are incredibly easy to make. You might also like my goat cheese and roasted beetroot tartlets for more earthy, colourful flavours.

Ingredients (makes 16 squares)

• 1 sheet ready-rolled puff pastry (320g)
• 120g brie, chilled and cut into 16 wedges
• 100g cranberry sauce
• 40g walnuts, roughly chopped
• 1 egg, beaten (for glazing)
• Fresh thyme leaves (optional)

Ingredient notes

Chilling brie before slicing keeps it neat and prevents excess oozing. Choose one that’s ripe but firm. Cranberry sauce varies from sweet to tart; taste yours first and balance accordingly. Toasting walnuts beforehand deepens their flavour and adds crunch.

Equipment needed

A sharp knife or pastry cutter helps create evenly sized squares that puff consistently. A heavy baking tray lined with parchment ensures the pastry bakes crisp without sticking.

Instructions

Preheat oven to 200°C (fan 180°C). Line a tray with parchment.

Cut puff pastry into 16 squares. Place a wedge of brie and a teaspoon of cranberry sauce in the centre of each. Sprinkle with walnuts and thyme if using.

Fold pastry corners slightly inward, brush edges with beaten egg, and arrange on tray. Bake 15–18 minutes until puffed and golden. Serve warm.

Cooking techniques explained

Folding the corners helps hold the filling in place while leaving the toppings visible. It also creates a rustic, open parcel that bakes evenly. The egg wash adds colour and shine, while also helping to secure any loose edges of pastry.

What to serve with brie pastry squares

These squares pair beautifully with charcuterie and cheese boards, offering a sweet-savory note that ties everything together. They’re also excellent with a fresh rocket salad and balsamic glaze, the acidity balances the creamy cheese.

Wine and beer pairings

Pinot Noir is a natural partner, its red fruit flavours complementing cranberry. Chardonnay with buttery notes also echoes the pastry. For beer, a Belgian dubbel enhances the nutty walnuts, while a crisp pilsner refreshes between bites.

Frrequently asked questions

Tips for success with brie pastry squares

Don’t overload the filling. A small amount of brie and sauce per square keeps the pastry crisp and neat. Bake until the pastry is fully golden. Pale pastry won’t hold its crispness once cooled. Swap walnuts for pecans for a sweeter, buttery crunch. Add a drizzle of honey before baking for an extra festive note.

Storage and reheating for brie puff pastry squares

Keep in an airtight container in the fridge for up to two days. Reheat in a hot oven for 5–6 minutes until crisp.

Puff Pastry Squares with Brie, Cranberry and Walnuts

Kitchen Team @ Spooning and Forking

Flaky puff pastry squares are topped with brie, cranberry, and walnuts, baked until golden. These savoury-sweet appetisers are simple to prepare and always a festive hit, perfect for parties, holiday gatherings, or casual family meals.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer

Cuisine British, European

Servings 16 Servings

Calories 112 kcal

Ingredients

  

1x2x3x

• 1 sheet ready-rolled puff pastry 320g
• 120 g brie cheese, cut into 16 small wedges
• 100 g cranberry sauce
• 40 g walnuts roughly chopped
• 1 egg beaten (for glazing)
• Fresh thyme leaves optional

Instructions

 

• Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
• Unroll the puff pastry and cut into 16 squares. Place a wedge of brie in the centre of each square, followed by a teaspoon of cranberry sauce. Sprinkle over walnuts and a few thyme leaves if using.
• Brush the pastry edges with beaten egg and fold the corners slightly towards the centre, leaving a little of the filling visible. Bake for 15–18 minutes until puffed and golden. Serve warm.

Notes

Choose a brie that’s ripe but not runny — too soft and it will ooze everywhere. Chilling the brie before cutting makes it easier to handle.

Cranberry sauce can be smooth or chunky; both work. If you prefer less sweetness, use cranberry jelly instead. Toasting the walnuts lightly before adding enhances their flavour.

Nutrition

Calories: 112kcalCarbohydrates: 9gProtein: 3.2gFat: 7gSaturated Fat: 2.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.3gCholesterol: 15mgSodium: 128mgPotassium: 55mgFiber: 0.5gSugar: 1.8gVitamin A: 140IUCalcium: 60mgIron: 0.5mg

Keyword brie cranberry, festive appetiser, flaky bites, puff pastry, walnut squares

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