These brie and cranberry bites are quick to assemble and bake in under 20 minutes, making them ideal for entertaining. The creamy, melty brie pairs perfectly with the tangy cranberry sauce, while the pastry provides a golden, crisp exterior.
They’re also incredibly versatile. You can prepare them ahead of time, customize the toppings, and serve them warm or at room temperature. Whether you’re hosting a dinner party or bringing a dish to share, they’re always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry, thawed 6–8 ounces brie cheese ½ cup whole berry cranberry sauce 1 tablespoon chopped fresh rosemary (optional) 1 egg (for egg wash) 1 tablespoon water
Directions
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface and cut into small squares, about 2–3 inches wide.
Press each pastry square gently into the mini muffin tin cups, or place them on the prepared baking sheet if making free-form bites.
Cut the brie into small cubes, leaving the rind on if desired.
Place a cube of brie into each pastry cup.
Top each piece of brie with a small spoonful of cranberry sauce.
In a small bowl, whisk together the egg and water. Lightly brush the exposed pastry edges with the egg wash.
Sprinkle with chopped rosemary if using.
Bake for 15–18 minutes, or until the pastry is puffed and golden brown.
Add a small piece of toasted pecan or walnut on top for crunch. Drizzle lightly with honey after baking for added sweetness. Use fig jam instead of cranberry sauce for a different flavor profile. Add a pinch of black pepper or red pepper flakes for subtle heat. Wrap the brie and cranberry in phyllo dough for an extra crisp texture.
Storage/Reheating
Store leftover brie and cranberry bites in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 325°F (160°C) oven for 8–10 minutes until warmed through and crisp again. Avoid microwaving, as it may soften the pastry.
They are best enjoyed fresh but can be assembled ahead of time and baked just before serving.
FAQs
Can I make these ahead of time?
Yes, you can assemble them a few hours in advance and refrigerate until ready to bake.
Do I need to remove the rind from the brie?
No, the rind is edible and softens as it bakes, but you can trim it if you prefer.
Can I use crescent roll dough instead of puff pastry?
Yes, crescent roll dough works well and creates a softer, less flaky texture.
What type of cranberry sauce is best?
Whole berry cranberry sauce provides the best texture and flavor.
Can I freeze them?
You can freeze them before baking. Bake from frozen, adding a few extra minutes to the cooking time.
How do I prevent the filling from leaking out?
Avoid overfilling with cranberry sauce and ensure the pastry edges are intact.
Can I use a large baking dish instead of a muffin tin?
Yes, you can create larger pastry squares on a baking sheet for bigger portions.
Are they served warm or cold?
They are best served warm, but they are still delicious at room temperature.
Can I add herbs other than rosemary?
Yes, thyme or sage also pair beautifully with brie and cranberry.
What drinks pair well with these bites?
They pair nicely with sparkling cider, white wine, or a light red wine.
Conclusion
Brie and Cranberry Bites are the perfect combination of creamy, flaky, sweet, and savory. Easy to prepare yet visually impressive, they make a beautiful addition to holiday spreads and special occasions. With minimal effort and maximum flavor, these bite-sized treats are sure to become a favorite appetizer in your kitchen.
These Brie and Cranberry Bites are elegant, bite-sized appetizers made with creamy brie cheese, sweet-tart cranberry sauce, and flaky puff pastry. Ready in under 30 minutes, this easy holiday appetizer is perfect for Christmas parties, gatherings, or festive entertaining.
Ingredients
1 sheet puff pastry, thawed
6–8 ounces brie cheese
½ cup whole berry cranberry sauce
1 tablespoon chopped fresh rosemary (optional)
1 egg
1 tablespoon water
Instructions
Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin or line a baking sheet with parchment paper.
Roll out puff pastry on a lightly floured surface and cut into 2–3 inch squares.
Press pastry squares into mini muffin cups or place on baking sheet for free-form bites.
Cut brie into small cubes (rind can remain).
Place one cube of brie into each pastry cup.
Top with a small spoonful of cranberry sauce. Avoid overfilling.
Whisk together egg and water to create an egg wash. Brush pastry edges lightly.
Sprinkle with chopped rosemary if using.
Bake for 15–18 minutes, until pastry is puffed and golden brown.
Cool slightly before serving.
Notes
Whole berry cranberry sauce gives the best texture.Do not overfill to prevent leaking.Best served warm but still delicious at room temperature.Can be assembled ahead and baked just before serving
