Cranberry Brie knots are golden puff-pastry bites filled with creamy Brie, tart cranberry sauce and a little rosemary. They are easy to shape and make a festive starter for a holiday table.
Ingredients
- 1 sheet puff pastry, thawed
- 120 g Brie, cut into small pieces
- 1/3 cup cranberry sauce
- 1 egg beaten with 1 tablespoon water
- 1/2 teaspoon chopped rosemary
- Black pepper and sesame seeds, optional
Method
- Heat the oven to 200°C and line a baking tray.
- Cut pastry into small squares. Add Brie, cranberry sauce, rosemary and pepper to each.
- Bring two opposite corners together and pinch firmly to form a knot.
- Brush with egg wash and sprinkle with seeds if using.
- Bake for 15–18 minutes until puffed and deeply golden. Cool for 5 minutes before serving.
Tips and storage
Keep pastry cold while shaping so the layers stay flaky. Assemble up to 4 hours ahead and chill; reheat baked knots at 180°C for 5 minutes.
More festive appetisers
For more party recipes, explore our appetizer collection, try Veg Bruschetta, or browse Christmas Yule Log.