I’m so excited to share my Chicken and Cranberry Puff Pastry Bites with you! Flaky puff pastry cups filled with tender chicken, creamy cheese, and a spoonful of bright cranberry sauce make an easy and festive finger food. They are perfect for parties, holiday gatherings, or a simple snack that looks beautiful with very little fuss.
Level: Easy
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 24 bites
Course: Appetizer, Snack
Cuisine: American
I first made these when I wanted something pretty and simple to bring to a holiday party. The idea is small, tidy bites that balance savory and sweet. You get warm, flaky pastry, a savory chicken and cheese filling, and a bright hit of cranberry that wakes up every bite. The steps are short and easy to follow. If you can open a package of puff pastry and stir a few ingredients, you can make these.
I will explain every step in plain language so anyone can follow along and feel confident.
How to Make Chicken and Cranberry Puff Pastry Bites
This recipe breaks down into three parts: make the filling, cut and shape the pastry, and bake. The filling is cooked chicken mixed with a mild soft cheese and a little herb. The cranberry sauce is used as a bright topper after baking. The result is crispy pastry with a warm, creamy center and a fruity finish.
• Flaky puff pastry cups
• Savory chicken and cheese filling
• Dollop of cranberry for brightness
Ingredients
• 1 sheet frozen puff pastry, thawed (makes about 24 small squares)
• 2 cups cooked chicken, finely chopped or shredded (rotisserie chicken works great)
• 4 ounces cream cheese, softened (or 4 ounces brie, rind removed and cut small)
• 1/3 cup sour cream or plain Greek yogurt
• 1/4 cup finely chopped celery or 2 green onions, chopped small
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup cranberry sauce, homemade or store bought
• 1 large egg beaten with 1 teaspoon water for egg wash
• Fresh chives or parsley for garnish, optional
Directions
- Preheat and prep
• Preheat your oven to 400°F (200°C). Lightly oil or butter two mini muffin pans or line them with paper liners. - Make the filling
• In a medium bowl combine the chopped chicken, softened cream cheese, sour cream, celery or green onions, thyme, salt, and pepper. Stir with a spoon until everything is mixed and creamy. Taste and add a bit more salt or pepper if you think it needs it. - Cut the pastry
• Unfold the thawed puff pastry on a lightly floured surface. Gently roll it once or twice so seams disappear and the sheet is smooth. Cut the sheet into 24 equal small squares, about 2 1/2 inches each. - Form the cups
• Press each square gently into the mini muffin pan so the edges stand up and form a small cup. The pastry edges will hang over the top a little and that is fine. If your pan is smaller or larger, just make sure each cup will hold about a teaspoon of filling. - Fill and brush
• Spoon about 1 teaspoon of the chicken mixture into each pastry cup. Brush the exposed edges of pastry lightly with the beaten egg wash to help them turn golden. - Bake
• Bake the cups in the preheated oven for 12 to 16 minutes until the pastry is puffed and golden and the filling is warm. - Top with cranberry
• Remove the pan from the oven and let the bites cool for 1 to 2 minutes so they set. Add a small spoonful or dollop of cranberry sauce on top of each warm bite. Garnish with chopped chives or parsley if you like. - Serve warm
• Arrange on a platter and serve while the pastry is still crisp.
Process Details
• Why use cooked chicken: This keeps the bake time short and makes the filling easy to mix. Rotisserie chicken or leftover roasted chicken both work.
• Cream cheese as binder: Soft cheese and a bit of sour cream make the mixture creamy so it does not dry out during baking. If you use brie, cut it very small so it melts into the filling.
• Puff pastry behavior: Puff pastry puffs because it has many layers of butter and dough. Pressing it into a cup shape and egg washing helps the edges brown and hold their shape.
• Cranberry timing: Add cranberry after baking so it stays bright and slightly cool against the warm filling. If you want the cranberry warmed, put a tiny spoonful on before the last 2 minutes of baking.
Tips for Success
• Use cold pastry that is just thawed. If it gets too warm it becomes sticky and harder to work with.
• Chop the chicken small so every bite has a bit of filling and it fits neatly in the pastry cup.
• Do not overfill the cups. A teaspoon per cup keeps the pastry cooking and puffing properly.
• If you want a smaller batch, the filling can be halved easily. Leftover filling is great on toast or mixed into a salad.
• For a vegetarian twist, swap the chicken for finely chopped steamed vegetables or chickpeas mashed with the cheese.
Serving Ideas
• Serve these as a festive appetizer on a buffet table.
• Pair with a simple green salad for a light lunch.
• Offer a small bowl of extra cranberry sauce on the side for guests who want more.
• For a holiday spread, put them next to cheese, nuts, and sliced fruit.
Storage & Freezing
• Room temperature short term: These are best served warm the day you make them.
• Refrigerator: Store cooled, uncovered for up to 24 hours, then covered for up to 48 hours. Reheat in a 350°F oven for 6 to 8 minutes to regain crispness.
• Freezing: Bake the pastry cups without the cranberry topping. Freeze in a single layer until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 8 to 12 minutes, then top with cranberry and serve.
Nutrition Info (Approximate per Bite)
• Calories: ~120
• Protein: 6 g
• Carbohydrates: 9 g
• Fat: 7 g
• Fiber: 0.5 g
• Sodium: ~180 mg
These are rough estimates. Exact numbers will vary depending on brands and portion sizes.
My Chicken and Cranberry Puff Pastry Bites are a quick way to create an impressive and balanced appetizer. They are simple to make, travel well, and taste like something made with care. I hope you try them and enjoy how the warm savory filling meets the bright cranberry topping. Once you make them one time you will see how easy they are to personalize.
