{Leftover} Cranberry & Brie Puff Pastries: A Delicious Tribute to Dr. Seuss


I know I’m not alone on this one.

You’ve divulged into a Turkey Dinner coma and are sitting in Grandpa’s favorite plaid Lay-Z Boy chair. The universe and the stars are aligned perfectly and nothing can ruin that moment… Except that you have to put all the food away!

Yikes! Piles and piles for miles and miles… Sky high mountains of dishes and food, there is no time to snooze.

So, you grab everything in site and run and run with all your might. A vegetable here,  a vegetable there, and now there is some time to spare.

But you realize: “Hey! There is some leftovers we can’t put away!”

What is that food? It’s red and slimy. It reminds me of worms and big bug eyesies!

It’s cranberry sauce, and it goes well with Turkey. But we are done with the turkey, what now can we do with this malarkey?

Do not fret! You can be saved! And all the while costs can be waived!

So grab your pastries and the Brie, and add a little cranberry to be freed!

{Results}: EPIC WIN!

*Trust me when I say this, {you can} make this, too.


{Leftover} Cranberry & Brie Puff Pastries


  • 1/2 lb. of Brie cheese
  • 1 package (17 1/4 ounces) frozen puff pastry, thawed
  • 1 cup of cranberry sauce (purchased or homemade)



  1. Preheat oven to 375 degrees. Grab a muffin tin and set to the side.
  2. With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.
  3. Cube the cheese. Then, place a cube or two of Brie in the center of each puff pastry square. Top the Brie with a small dollop (about 2 teaspoons) of cranberry sauce.
  4. Bake about 15-20 minutes or until puff pastry corners are toasted lightly brown.
  5. Let cool 5 minutes before serving. Enjoy!

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