Cranberry Brie Bites

Cranberry brie bites are festive, flaky, and irresistibly creamy—perfect for holidays, parties, or anytime I want a quick and elegant appetizer. With buttery puff pastry, gooey brie cheese, and a pop of tart cranberry sauce, these little bites deliver big flavor with minimal effort.

Why You’ll Love This Recipe

I love how these cranberry brie bites come together with just a handful of ingredients but always feel impressive. The contrast between the sweet-tart cranberries and rich, melty brie tucked into golden puff pastry makes each bite a delicious surprise. They’re bite-sized, mess-free, and totally addictive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets, thawed
• Brie cheese, rind on or off depending on preference
• Cranberry sauce (whole berry or homemade)
• Fresh rosemary (optional, for garnish)
• Egg (for egg wash)
• Honey (optional, for drizzling)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin.
2. I roll out the puff pastry and cut it into small squares, about 2 inches wide.
3. I press each square into the muffin tin cups to create a little base.
4. I cut the brie into small cubes and place one piece in each pastry cup.
5. I top each with a spoonful of cranberry sauce and a tiny sprig of rosemary, if using.
6. I brush the edges of the pastry with egg wash for a golden finish.
7. I bake for 15–18 minutes, until the pastry is puffed and golden and the cheese is melted.
8. I let them cool for a few minutes before removing from the tin. Sometimes I drizzle with a little honey just before serving.

Servings and timing

This recipe makes about 24 bites.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–30 minutes

Variations

I sometimes swap the cranberry sauce for fig jam, raspberry preserves, or even a dollop of spicy pepper jelly. If I want a savory touch, I add chopped toasted pecans  under the brie. For extra flavor, I mix a little orange zest into the cranberry sauce before assembling.

storage/reheating

I store leftover bites in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for about 8 minutes to crisp up the pastry and warm the cheese. I avoid microwaving them, as it makes the pastry soggy.

FAQs

Can I make these ahead of time?

Yes, I assemble them a few hours ahead and refrigerate until ready to bake. I prefer baking them fresh for the crispiest texture.

Do I need to remove the rind from the brie?

I usually leave the rind on—it’s edible and melts nicely—but I sometimes trim it if I want a smoother bite.

Can I use homemade cranberry sauce?

Absolutely. I often make a simple homemade version with fresh cranberries, sugar, and orange zest. It adds great texture and brightness.

Can I freeze them?

Yes, I freeze them before baking. I place them in the muffin tin, freeze until solid, then transfer to a bag. When I’m ready, I bake them straight from frozen, adding a few extra minutes.

What if I don’t have a mini muffin tin?

I can use regular muffin tins and adjust the pastry and filling amounts, or bake them as free-form bites on a parchment-lined sheet pan.

Conclusion

Cranberry brie bites are my go-to when I want something beautiful, easy, and absolutely delicious. With their buttery pastry, creamy cheese, and tangy topping, they strike the perfect balance of flavors and textures. Whether I’m hosting or just indulging at home, these little bites never last long.

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