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📊Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 24 bites (about 8–10 servings)
- Diet Type: Vegetarian
- Cuisine: American (Holiday / Party Appetizer)
Looking for a showstopping yet ultra-simple appetizer for your next gathering?
These baked cranberry brie bites are exactly that: bite-sized, elegant, and bursting with flavor.
A flaky pastry base holds gooey melted brie topped with sweet-tart cranberry sauce and a crunchy nut or herb garnish.
They’re handheld, festive, and ready in about 20 to 30 minutes. Perfect for holiday parties, impromptu get-togethers, or any time you want a crowd-pleaser.
Why You’ll Love This Recipe
• Sweet and Savory Magic: The creamy richness of brie contrasts beautifully with the tart pop of cranberry. It’s that perfect flavor balance that keeps everyone reaching for more.
• Minimal Fuss, Maximum Impact: With store-bought pastry and a few ingredients, you can assemble these quickly yet deliver something that looks and tastes gourmet.
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• Perfect for Entertaining: Because they’re small and handheld, guests can enjoy them while mingling. No fork or plate required. Ideal for cocktail-style or buffet events.
• Customizable and Versatile: Whether you have leftover cranberry sauce, fresh herbs, or want to swap nuts or pastry types, this recipe adapts easily to what you have on hand.
• Full of Seasonal Flavor: Cranberries, brie, nuts, and herbs create that cozy, holiday vibe without hours of prep.
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What You’ll Need
Ingredients
- 1 sheet frozen puff pastry, thawed (or 1 tube crescent roll dough)
- 8 oz brie cheese
- ½ cup whole-berry cranberry sauce (or preferred variety)
- ¼ cup chopped pecans or pistachios (optional)
- Fresh rosemary or thyme sprigs for garnish
- Flaky sea salt (optional)
- Cooking spray or butter to grease the mini muffin tin
Equipment
- 24-well mini muffin tin
- Sharp knife for cutting brie and pastry
- Rolling pin (if using puff pastry)
- Baking sheet (optional, to catch overflow)
- Cooling rack or platter for serving
How to Make Baked Cranberry Brie Bites
Step-1: Preheat & Prep
Preheat your oven to about 375 °F (190–200 °C) (some recipes go to 400 °F). Spray or butter your mini muffin tin.
Step-2: Cut Pastry
On a lightly floured surface, roll out the thawed puff pastry to a rectangle and cut into 24 even squares. If using crescent dough, press the seams together into one sheet and cut.
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Step-3: Line the Tin
Press each square into a muffin cup, pressing gently to cover bottom and sides. If pastry is too small, allow some to stick up the sides to contain the filling.
Step-4: Add the brie
Freeze the brie for about 10-15 minutes (this makes slicing easier) and then cut into 24 ~1-inch cubes. Place one cube into each pastry lined muffin cup.
Step-5: Top with cranberry sauce
Spoon about ½ teaspoon (or more, to taste) cranberry sauce onto each brie cube. If the sauce is very watery, drain some of the excess liquid to avoid soggy bottoms.
Step-6: Optional toppings
Sprinkle chopped nuts (pecans/pistachios) and a small sprig of rosemary or thyme on each for crunch and garnish. Add a pinch of flaky salt if desired.
Step-7: Bake
Place the muffin tin on a baking sheet (to catch overflow) and bake for ~15-20 minutes, until the pastry is golden brown and the brie is gooey. Some recipes suggest 18-20 minutes.
Step-8: Cool & serve
Let the bites sit in the pan for 2-3 minutes after removing from the oven, then gently lift them out (a butter knife helps) and transfer to a serving platter. Serve warm or at room temperature.
Step-9: Yield & Note
You’ll get about 24 bites (depending on cup size). You can easily scale up or down.
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Quick Tips
• Freeze brie briefly before cutting for easier slicing and less mess.
• If pastry is overhanging too much or cheese is bubbling over, use a foil-lined baking sheet to catch drips.
• Avoid too much liquid cranberry sauce cause excess moisture may flatten pastry.
• Serve within ~20–30 minutes of baking for peak gooey texture.
Variations & Swaps
• Dough Alternatives: Use crescent roll dough, mini phyllo cups, or wonton wrappers pressed into the tin.
• Sauce Swaps: Instead of cranberry sauce, use orange-cranberry marmalade, pepper jelly, fig jam, or a chutney (e.g., a “Jezebel” sauce version).
• Cheese Alternatives: Try Camembert, goat cheese, or a mix of brie + cream cheese for extra creaminess.
• Topping Swaps: Switch nuts with almonds, walnuts, or toasted macadamia. Use chopped dried cranberries, fresh herbs, or citrus zest for garnish.
• Dietary Tweaks: For vegetarian (already is), or use vegan brie alternative + maple-glazed walnuts for a another vegan version.
Serving Suggestions & Pairings
• Arrange on a platter with toothpicks or mini forks for easy pick-up.
• Add to a larger spread like charcuterie board, olive bowl, sliced baguette, fresh fruit (grapes, figs). These bites are perfect finger food that complement a board without stealing focus.
• Sprinkle extra chopped nuts, drizzle honey, add fresh rosemary sprigs or a few edible flowers for a festive touch.
Make-Ahead, Storage & Reheating
• Make-Ahead: You can line the muffin tin and add pastry squares ahead of time, up to 24 hours; refrigerate covered.
Alternatively, assemble the bites but delay baking until closer to serving time.
• Storage: Store cooled bites in an airtight container in the fridge for up to 2-3 days. Reheat in a 350 °F oven for 6-8 minutes until warmed through.
• Freezing: Freeze baked bites in a single layer until firm, transfer to freezer-safe bag/container. Reheat from frozen in a 350 °F oven for 10-15 minutes.
• Serving warm: Best served warm so the brie is gooey. If left too long it firms up. Some recommend using a warming tray or low oven to keep warm.
Troubleshooting & Expert Tips
• Soggy Bottoms: Ensure excess moisture from cranberry sauce is drained or pat dry; par-bake pastry for a couple minutes before filling.
• Cheese Not Melting / Too Firm: Use smaller brie cubes, ensure oven is hot enough, and don’t over-chill pastry.
• Pastry Overflows / Cheese Leaks: Use sufficiently sized squares, press pastry up sides of muffin cup; place tin on foil-lined baking sheet.
• Pastry not Browning: Brush edges with a little egg wash or butter for more golden color.
• Serving Tips: Transfer bites promptly after baking to prevent bottom-moisture build-up from condensation in the tin.
• Presentation Tip: Let them cool just 2-3 minutes, then use a butter knife to pop out each piece onto a serving platter; sprinkle with flaky sea salt and herb for shine and flavor.
Frequently Asked Questions
Can I use canned cranberry sauce?
Yes! Many home cooks use canned whole-berry cranberry sauce for ease, and the flavor works beautifully.
Do I remove the rind from brie?
Not necessary. The rind is edible and helps the cheese hold its shape when melted. If you prefer fewer visuals of rind, you can trim it, but it’s optional.
Can I make these nut-free or vegan?
Yes. Omit nuts for allergy accommodation; use nut-free pastry toppings. For vegan: use vegan brie alternative and your choice of jam instead of cranberry sauce, and skip nuts if allergy.
How warm should they be served?
They are best when the brie is melted and the pastry is warm. Serve within about 20-30 minutes after baking. If they sit longer, the cheese firms up and texture changes.
Try the recipe this weekend, capture a photo of the result, and share it with friends or on social media with #CranberryBrieBites. Once people taste them, you’ll probably be asked to bring them again and again.
