Air Fryer Recipe
Cranberry and Brie Pastries
Cranberry and brie pastries are a delightful treat that combines the tangy sweetness of cranberries with the rich creaminess of brie, all wrapped in perfectly flaky puff pastry.
Ingredients
- 1 ready-rolled puff pastry sheet
- 200g brie, sliced
- 150g cranberry sauce
- 1 egg, beaten (for glazing)
- Fresh rosemary (optional, for garnish)
Method
- Preheat your air fryer to 180°C (360°F).
- Unroll the puff pastry sheet on a flat surface and cut into squares of your desired size.
- Place a slice of brie in the centre of each pastry square, followed by a generous teaspoon of cranberry sauce.
- Brush the edges of the pastry with beaten egg, then fold over to create triangles or rectangles, pressing the edges with a fork to seal.
- Arrange the pastries in the air fryer basket, ensuring they are not touching or overcrowded.
- Brush the tops with additional beaten egg for a glossy finish.
- Air-fry the pastries for 8-10 minutes or until they are puffed and golden brown.
- Remove the pastries from the air fryer and let them rest for a minute or two before serving.
- Garnish with fresh rosemary if using.
Why this works in an air fryer
Air-fryer convection drives off surface moisture quickly, so the puff pastry layers separate before the brie fully liquefies. Egg wash adds proteins and sugars for browning, while sealing the edges traps most of the cheese and cranberry so steam puffs the pastry rather than making the base soggy.
Equipment notes
Assumes a 5–6 litre basket holding pastries in one layer with gaps; in a smaller single-drawer model cook in batches rather than stacking, while dual-zone drawers often run slightly cooler when both zones are on, so swap positions if browning is uneven and allow 1–2 minutes extra.
Common pitfalls
- Cheese leaking out and burning on the basket? The pastry edges were warm or under-sealed; chill the assembled pastries for 10 minutes and crimp firmly with a fork, keeping filling away from the edges.
- Pale tops but dark undersides at 8 minutes? The heat is too aggressive from below; lower to 170°C and extend by 2–3 minutes, or use perforated parchment to slow base browning.
- Pastry rising unevenly with a jammy split seam? Too much cranberry sauce has expanded as it heated; use a measured teaspoon and place it on top of the brie rather than right on the pastry edge.
- Greasy, flat pastries with little lift? The puff pastry got too warm before cooking; return it to the fridge until firm, then air-fry straight from chilled for cleaner layers.
Variations & substitutions
- Camembert can replace brie; it melts a little more freely, so use slightly smaller slices and seal especially well.
- Red onion chutney instead of cranberry gives a sweeter, stickier filling and may brown faster if it leaks, so check the basket after 6 minutes.
- Add chopped walnuts or pecans for crunch, but keep the pieces small so the seams still close cleanly.
- Use filo pastry for a lighter version; brush with melted butter and reduce the cooking time by a couple of minutes as it browns much faster than puff pastry.
Storage & reheating
Keep cooked pastries chilled in an airtight container for up to 2 days, then reheat in the air fryer at 160°C for 3–5 minutes until the pastry re-crisps and the centre is warm.
Nutrition
Calories: 250
