Cranberry Brie Bites
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My Cranberry Brie Bites are the easy fall appetizer you’ll want on every holiday table! Creamy Brie, tangy cranberry sauce, and a little fresh rosemary sit inside flaky puff pastry cups. With just a handful of ingredients and a mini muffin pan, they come together in about 15 minutes of prep.
My Easy Cranberry Brie Bites
Cranberry Brie Bites are one of the most popular appetizers every fall, and they always show up around Thanksgiving and Christmas. They look impressive on a party platter, but they are one of the easiest things you will ever bake.
I first made these for Thanksgiving several years ago, and they were a hit because they tasted amazing. What I love most is how easy they are. Frozen puff pastry from the freezer section is my secret weapon, so there is no dough to make. You just cut, press, fill, and bake. They look homemade, but no one ever realizes how simple they are to put together. Rosemary and cranberry are two of my favorite fall flavors, and they taste so good together with the creamy, melted Brie.
For more easy appetizer recipes, check out my Easy Spinach Balls, Pineapple Cheeseball, Peppermint Fluff, and Spinach Artichoke Dip.
What Sets My Cranberry Brie Bites Apart
- Puff pastry cups – frozen puff pastry bakes up golden and flaky with zero effort, so you skip the dough and the mess.
- Rosemary and pecans – fresh rosemary and chopped pecans add an earthy, crunchy finish that makes these taste like the holidays.
- Egg-washed edges – a quick brush of beaten egg gives the pastry a deep golden color that looks bakery-worthy.
Cranberry Brie Bites Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Frozen puff pastry – It creates the flaky, buttery cups with no extra work.
- Brie cheese – An 8-ounce wheel with the rind left on. The rind is edible and helps the cheese hold its shape, so no trimming is needed.
- Whole berry cranberry sauce – Whole berry sauce gives you the best texture and a tangy contrast to the creamy cheese.
- Egg – used for for brushing the pastry edges so they bake up golden.
- Pecans – hopped, for a little crunch.
- Fresh rosemary – It pairs perfectly with cranberry.
- Flaky sea salt – Optional, but a tiny sprinkle right after baking makes the flavors pop.
Substitutions or Variations (don’t have to include)
- No pecans? Use chopped walnuts or pistachios instead.
- No fresh rosemary? Use fresh thyme, or 1 teaspoon dried rosemary.
- Want a little heat? Add a small dab of hot honey on top after baking.
- Prefer a different cheese? Camembert works just like Brie in this recipe.
- Want a sweeter bite? Swap the cranberry sauce for fig jam or orange marmalade.
How to Make Cranberry Brie Bites
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat the oven to 400° F and lightly grease a 24-cup mini muffin pan.
- Unfold the puff pastry on a lightly floured surface and roll it slightly to smooth the seams. Cut it into 24 equal squares.
- Press one square into each muffin cup.
- Cut the Brie into 24 small cubes and place one cube in each pastry cup.
- Spoon about 1 teaspoon of cranberry sauce over each piece of Brie.
- Sprinkle with chopped pecans and rosemary.
- Brush the exposed edges of the puff pastry with beaten egg.
- Bake for 16 to 18 minutes, until the pastry is puffed and deep golden brown.
- Let cool for about 5 minutes before removing from the pan. Sprinkle with flaky sea salt if desired and serve warm.
- Thaw the pastry properly – Thaw puff pastry in the refrigerator or on the counter until it unfolds without cracking.
- Keep the pastry cold – If it gets soft and sticky while you work, pop it in the refrigerator for 10 minutes before cutting.
- Cut even squares – Equal squares mean every bite bakes at the same rate.
- Don’t overfill – Stick with about 1 teaspoon of cranberry sauce so it doesn’t bubble over and stick to the pan.
- Let them rest – The 5-minute cool down helps the Brie set so the bites lift out of the pan cleanly.
- Serve warm – The Brie is best right out of the oven.
What to Serve with Cranberry Brie Bites
These bites are great on an appetizer spread next to Slow Cooker Cranberry Pineapple Kielbasa and Pumpkin Hand Pies. For a Thanksgiving or Christmas party, pair them with a simple Slow Cooker White Hot Chocolate or Eggnog Floats.
Cranberry Brie Bites FAQs
Can I make Cranberry Brie Bites ahead of time?
Yes, assemble the bites in the pan, cover, and refrigerate for up to 4 hours. Brush with egg and bake right before serving. You can also bake them earlier in the day and warm them in the oven before guests arrive.
Do I need to remove the rind from the Brie?
No. The rind is edible and melts right in with the cheese, so it saves you time.
Can I use homemade cranberry sauce?
Yes. Just make sure it is thick and chunky, not runny, so it stays on top of the Brie while baking.
What if my puff pastry squares don’t fit the muffin cups?
Gently press the pastry into the bottom and up the sides of each cup. The corners will stick up, which gives the bites their pretty look.
Storage Instructions
- Room temperature – These are best served warm, but leftovers are fine at room temperature for up to 2 hours.
- Refrigerate – Store leftovers in an airtight container for up to 3 days. Reheat in a 350° F oven for 5 to 8 minutes to re-crisp the pastry.
- Freeze – Freeze baked bites in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350° F for 10 to 12 minutes.
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Cranberry Brie Bites
Ingredients
- 1 sheet frozen puff pastry thawed
- 8 ounces wheel Brie cheese rind left on
- ½ cup whole berry cranberry sauce
- 1 large egg beaten
- 2 Tablespoons chopped pecans
- 1 Tablespoon finely chopped fresh rosemary
- flaky sea salt optional
Instructions
- Preheat the oven to 400° F. Lightly grease a 24-cup mini muffin pan.
- On a lightly floured surface, unfold the puff pastry and roll it slightly to smooth the seams.1 sheet frozen puff pastry
- Cut into 24 equal squares. Press one square into each muffin cup.
- Cut the Brie into 24 small cubes and place one cube into each pastry cup.8 ounces wheel Brie cheese
- Spoon about 1 teaspoon cranberry sauce over each piece of Brie.½ cup whole berry cranberry sauce
- Sprinkle with chopped pecans and rosemary.2 Tablespoons chopped pecans, 1 Tablespoon finely chopped fresh rosemary
- Brush the exposed edges of the puff pastry with beaten egg.1 large egg
- Bake for 16 to 18 minutes, or until the pastry is puffed and deep golden brown.
- Let cool for about 5 minutes before removing from the pan. Sprinkle with flaky sea salt if desired and serve warm.flaky sea salt
Notes
- Swap pecans for chopped walnuts or pistachios.
- Use fig jam or hot pepper jelly instead of cranberry sauce.
- Substitute fresh thyme for rosemary.
- Add a drizzle of hot honey after baking for a sweet-spicy twist.
Assemble the bites up to 24 hours in advance, cover, and refrigerate. Brush with egg wash just before baking.
Nutrition
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Categories:
American, Appetizers, Christmas, Desserts, Food, Holiday Featured, Quick & Easy, Sides, Snacks, Thanksgiving,
