Get ready to impress with these quick and easy cranberry Brie bites – the perfect bite-sized delight for any occasion!
They’re a lovely blend of buttery, flaky pastry, creamy melted Brie, and tangy cranberry sauce.
Add an optional crunch with chopped pecans and a pop of color with a rosemary sprig, and you’ve got a holiday appetizer that feels fancy without the fuss.
Serve them at your next holiday party, cozy night in, or just because you deserve a little indulgence.
Why You’ll Love These Cranberry Brie Bites
Sweet & Savory: Rich and creamy Brie pairs beautifully with tangy cranberry sauce and nutty pecans.
Elegant Presentation: Their golden-brown pastry and ruby-red finish make them an attractive addition to any holiday table or party platter.
Time-Saver: The recipe comes together in under 45 minutes using readily available ingredients. Easy peasy.
Customizable: Add nuts, swap the cheese, or try caramelized onions. There are many ways to customize these and make them your own.
Ingredients
- Puff Pastry: Grab a brand you know and let it thaw in the fridge. You want it nice and cold to get the flaky layers after baking.
- Brie Cheese: Adds a creamy, melty goodness, balancing the sweetness of the cranberry sauce.
- Cranberry Sauce: Offers a bright, slightly tart, and sweet contrast to the savory brie cheese.
- Chopped Pecans (optional): Provide a crunchy texture and nutty flavor, enhancing the overall taste and mouthfeel.
- Fresh Rosemary: For fragrance and a pop of color.
- Sea Salt: A small pinch enhances all the flavors.
How to Make Cranberry Brie Bites
Cranberry Brie bites are the epitome of simple elegance.
They’re easy to make, yet they deliver a complex flavor profile that feels like a gourmet treat.
Check out these easy steps:
1. FREEZE the Brie for 15–20 minutes for easier slicing.
2. PREHEAT the oven to 375°F and grease a 24-cup mini muffin pan.
3. ROLL the puff pastry into a 10×14-inch rectangle and cut into 24 squares.
4. PRESS the pastry squares into muffin cups, ensuring edges form small cups. Prick bottoms with a fork.
5. ASSEMBLE: Place a cube of Brie into each cup, top with 1 tsp cranberry sauce, and sprinkle with 1 tsp chopped nuts. Add a pinch of sea salt.
6. BAKE for 18–20 minutes until golden and puffed. Cool for 5 minutes in the pan.
7. GARNISH with rosemary if desired. Serve warm or at room temperature. Enjoy
Tips For the Best Cranberry Brie Bites
I love serving these at gatherings because they’re bite-sized, easy to grab, and always disappear in minutes.
And as mentioned, they’re super versatile. So, if you want to keep it simple, you can skip the nuts or rosemary, and they’ll still be a total crowd-pleaser.
- Chill the brie. Brie is super soft and creamy, so freezing it for 15 minutes will help you cut it into clean cubes.
- Keep the pastry cold. Thaw it in the fridge, and be sure to get it in the oven while it’s still cold. You won’t get golden, flaky layers if it warms too much.
- Grease the pan well. Use nonstick spray or melted butter to thoroughly coat the mini muffin tin, so the bites release easily after baking.
- Avoid overfilling. Use only about 1 teaspoon of cranberry sauce per bite to prevent overflow and maintain a balanced flavor. If it does overflow, use a small spoon to gently tuck it back into the pastry while it’s still warm.
- Toast the pecans first. Add them to a dry pan and stir for a few minutes over medium heat until fragrant.
- Cool before serving. Let the bites cool in the pan for 2–3 minutes before transferring them to a serving dish to avoid breaking the pastry.
- Variations. Swap the cranberry sauce for bacon jam, apple butter, or chili jam for a fun, spicy twist!
How to Store
These little bites are the kind of thing that makes people ask for the recipe before they’ve even finished chewing.
So go ahead and make double – you’ll need them!
To Store: Store cooled bites in an airtight container in the fridge for 2-3 days.
To Freeze: Cool completely, freeze them in a single layer until solid, then transfer to a freezer container. Store for 2-3 months.
To Reheat: Place the bites in a mini muffin tin, tent with foil, and warm in a 350°F oven until heated through.
Note: The pastry will soften the longer they sit, so they’re best enjoyed right away!
More Holiday Appetizers You Have to Try
Rotel Cream Cheese Sausage Balls
Stuffed Mushrooms
Mac and Cheese Bites
Ham and Cheese Crescent Rolls
Cranberry Brie Bites
24
servings20
minutes20
minutes125
kcalThese cranberry brie bites are the perfect blend of creamy, tangy, and buttery goodness, wrapped in golden puff pastry for an elegant yet easy appetizer.
Ingredients
8 ounces Brie cheese
1 sheet frozen puff pastry, thawed in the fridge
1 cup cranberry sauce
1/4 cup chopped pecans, optional
Flaky sea salt, for sprinkling
3-4 sprigs fresh rosemary, for garnish
Instructions
- Place the Brie in the freezer for 15-20 minutes before you start to make it easier to cut.
- Preheat the oven to 375°F and generously grease a 24-cup mini muffin pan with cooking spray.
- Flatten the cold pastry onto a lightly floured surface. Roll it out into a 10×14-inch rectangle. Cut the dough into 24 equal squares.
- Press one square of pastry into each cup, ensuring the edges come up the sides to form a small cup. Prick the bottom of each with a fork.
- Remove the Brie from the freezer and cut into small cubes, about 3/4-inch each. Place one cube into each dough cup, then spoon about 1 teaspoon of cranberry sauce over the brie.
- Sprinkle 1 teaspoon of chopped nuts over the sauce and add a sprinkle of sea salt.
- Bake for 18-20 minutes or until the pastry is golden brown and puffed. Remove the tray from the oven and let cool in the pan for 5 minutes.
- Serve warm or at room temperature with a sprig of rosemary in each cup for garnish. Enjoy!
Notes
- Instead of puff pastry, use 1 (8 ounce) can crescent dough. Unroll it and gently press the seams before cutting it into 24 squares. Fill as instructed and bake for 12-15 minutes.
- Replace the Brie with cream cheese or goat cheese, or use blackberry jam, raspberry preserves, or fig spread instead of cranberry sauce. Add caramelized onions or prosciutto for an elevated savory version.
- Keep the pastry cold until ready to bake. Otherwise, it won’t puff up or become flaky.