There’s something about warm, melty cheese and bright cranberry that instantly says “holiday comfort” — which is exactly why Baked Cranberry Brie Bites are worth a spot on your appetizer table. These tiny pastries are buttery, golden pockets of puff pastry filled with creamy brie, a spoonful of tart-sweet cranberry sauce, and an optional crunch of candied pecans. They come together fast, look elegant, and taste like the season wrapped in a bite. If you love easy crowd-pleasers or are searching for a last-minute appetizer that feels homemade, this recipe is for you — and it pairs beautifully with other festive nibbles like these cranberry cream cheese crescent bites: cranberry cream cheese crescent bites.
Ingredients & Equipment
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz brie cheese, cut into 12 cubes
- ½ cup cranberry sauce (store-bought or homemade)
- 2 tbsp candied pecans, chopped (✨ optional crunch)
- Fresh rosemary sprigs for garnish (✨ optional flair)
Notes
- Use a full, refrigerated sheet of puff pastry — the store-bought kind that comes folded in a box works great and keeps this recipe fast.
- Brie: you can leave a thin bit of rind on (it softens and is edible) or trim it if you prefer only creamy cheese.
- Cranberry sauce: homemade is wonderful (see variations), but canned cranberry sauce is a perfectly good shortcut.
Equipment / Helpful tools
- Mini muffin tin (12-cup) — essential for uniform bites.
- Rolling pin and sharp knife or pizza cutter for cutting pastry.
- Baking tray and parchment paper (place the muffin tin on a tray to catch any drips).
- Pastry brush (optional) for egg wash if you want extra shine.
- Wire rack for cooling.
- Small saucepan and wooden spoon if you make homemade cranberry sauce.
- Instant-read thermometer (optional) — not required, but useful if you like exact oven checks.
Tip: If you want to pair a sweet-savory side, try serving these with a warm pear option like baked pears with feta for a full seasonal spread.
Step-by-Step Instructions (with tips)
Preheat and prep
- Preheat oven to 375°F (190°C). Grease a mini muffin tin lightly with butter or nonstick spray, or line the cups with small parchment rounds.
- Pro tip: If your puff pastry is still a little stiff after thawing, give it 10–15 minutes at room temperature to become pliable.
Prep pastry
- Roll out the puff pastry on a lightly floured surface to smooth any fold lines. Cut into 12 equal squares (aim for about 2.5–3 inches per square, depending on your pastry).
- Gently press each square into a cup of the mini muffin tin so the pastry forms a little tart shell. Crimp the edges slightly if needed.
- Tip: Don’t stretch the pastry too thin — it will shrink during baking. Cutting evenly helps ensure each bite bakes at the same rate.
Layer the flavor
- Place a cube of brie into each pastry cup. If your brie is very cold, let it sit at room temperature for 10 minutes so it melts more quickly in the oven.
- Spoon about 1 teaspoon (or a small spoonful) of cranberry sauce on top of each brie cube. Aim for balance — you want the jammy cranberry to complement, not overwhelm.
- Sprinkle chopped candied pecans on top if using for a delightful crunch and flavor contrast.
- Tip: For a different flavor profile, try a smear of fig jam or apricot preserves in place of cranberry sauce.
Bake
- Place the muffin tin on a baking tray (to catch any bubbling fruit) and bake at 375°F (190°C) for 15–18 minutes, or until the pastry is puffed, golden brown, and the brie is soft and slightly bubbly.
- If you like an extra-glossy finish, brush the pastry with a little beaten egg (egg wash) before baking.
- Kitchen note: Ovens vary — start checking at 12 minutes. If the pastry browns too quickly, tent loosely with foil.
Garnish & Serve
- Remove from oven and allow to cool for 5 minutes in the tin — this helps the cheese set slightly so the bites hold their shape when removed.
- Top each bite with a tiny sprig of fresh rosemary for a festive look and a hint of herbal aroma. Serve warm.
- Tip: Use a small offset spatula or a thin knife to carefully lift each bite out of the tin without squishing it.
Variations & flavor suggestions
- Homemade cranberry sauce (roasted vs stovetop): Roast cranberries with orange zest and a little sugar for a more caramelized, complex flavor. For stovetop, simmer cranberries with sugar and water until they pop and thicken — add a splash of orange juice or port for depth.
- Cheese swaps: Camembert can replace brie for a stronger, earthy flavor. Goat cheese (soft log) yields a tangier bite but will be less melty.
- Nut options: Swap candied pecans for chopped toasted walnuts, almonds, or omit for a nut-free option.
- Savory twist: Add a small sprig of thyme beneath the brie or a drizzle of honey after baking for a sweet-savory pop.
- Gluten-free: Use a gluten-free puff pastry sheet and follow package thawing instructions.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Fridge: Store cooled baked bites in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment between layers to prevent sticking. Reheat in a 350°F (175°C) oven for 6–10 minutes until warmed through and crisp.
Freezing
- Baked: Cool completely, then freeze in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or container for up to 1 month. Reheat from frozen in a preheated 350°F (175°C) oven for 10–15 minutes.
- Unbaked (make-ahead): Assemble the bites in the muffin tin, cover tightly with plastic wrap and foil, and freeze. When ready to bake, add a few extra minutes to the baking time (about 5–7 minutes more), and watch for the pastry to be golden and the cheese to be melty.
Make-ahead strategy
- If hosting, prepare the cranberry sauce and chop pecans 2–3 days ahead. Assemble the pastry shells and store them covered in the refrigerator for up to a day. Bake just before guests arrive for the best texture and aroma.
Portioning advice
- This recipe yields 12 bites — perfect for a small gathering. Multiply ingredients proportionally for larger crowds. For buffet-style entertaining, plan 2–3 bites per person as part of a spread with other appetizers.
How to Use / Serve This Dish
Serving ideas
- Appetizer platter: Arrange these bites on a wooden board amid slices of pear, prosciutto, olives, and crackers for an easy grazing platter.
- Brunch or tea: Pair with hot tea or a light prosecco for holiday brunches.
- Family snack: These are wonderful warmed and served with a simple green salad for a cozy weeknight treat.
Pairings
- Wine: Sparkling wines, Riesling, or a light Pinot Noir complement the richness of brie and the tartness of cranberries.
- Sides: Soft green salad with vinaigrette, candied nuts, and dried cranberry bits make a lovely accompaniment.
- Dips: A honey-balsamic drizzle or a smear of fig jam on the side adds another layer of flavor.
Creative variations to serve
- Convert to a savory-sweet canape by topping each bite after baking with a sliver of prosciutto or a drizzle of aged balsamic.
- For a vegetarian main, serve with roasted root vegetables and warm slices of crusty bread for a hearty fall meal.
- Use different herbs for garnish — thyme, sage, or microgreens add a fresh finishing touch.
Also consider pairing your bites with other seasonal recipes like other cranberry appetizers or cozy fruit-baked dishes to create a balanced holiday table.
FAQ
Q: Can I use crescent roll dough instead of puff pastry?
A: Yes — crescent dough will work in a pinch and gives a slightly softer, more bread-like shell. Puff pastry gives the flakiest, most elegant result. Adjust baking time if necessary and watch for golden color.
Q: Do I need to remove the brie rind?
A: No, the thin white rind on brie is edible and becomes soft when warmed. If you or your guests prefer it removed, gently slice it away before cutting the brie into cubes.
Q: How long can I keep leftover bites?
A: In the refrigerator, store for up to 3 days in an airtight container. For longer storage, freeze baked bites for up to 1 month and reheat in the oven until warmed through.
Q: My pastry is soggy — how can I prevent that?
A: A few tips: (1) Don’t overload each cup with cranberry sauce; keep the quantity balanced. (2) Partially pre-baking (blind-baking) the cups for 4–5 minutes can help for especially wet fillings. (3) Bake at the right temperature and allow bites to cool briefly in the tin so the pastry firms up.
Conclusion
Baked Cranberry Brie Bites are the kind of small, joyful recipe that delivers bright seasonal flavor with minimal fuss — perfect for holiday parties, cozy nights in, or when you want an impressive little appetizer. They pair beautifully with other cranberry-forward dishes like Baked Cranberry Brie Bites – Kalefornia Kravings inspiration, or classic takes such as the Best Cranberry Brie Bites Recipe. If you’re hunting for another tested version, check out this comforting Cranberry Brie Bites – The Country Cook, or a straightforward puff pastry approach at Brie Bites {Easy Puff Pastry Appetizer} – WellPlated.com. Give this recipe a try, share it with friends, and savor the little moments — there’s something special about passing around warm bites that taste like home.
Baked Cranberry Brie Bites
Ingredients
Main Ingredients
- 1 sheet puff pastry, thawed Use a full, refrigerated sheet of puff pastry.
- 4 oz brie cheese, cut into 12 cubes You can leave a thin bit of rind on or trim it if you prefer.
- ½ cup cranberry sauce Store-bought or homemade.
- 2 tbsp candied pecans, chopped Optional for extra crunch.
- as needed fresh rosemary sprigs for garnish Optional for flair.
Instructions
Preheat and Prep
- Preheat oven to 375°F (190°C). Grease a mini muffin tin lightly with butter or nonstick spray, or line the cups with small parchment rounds.
- If your puff pastry is stiff after thawing, give it 10–15 minutes at room temperature to become pliable.
Prep Pastry
- Roll out the puff pastry on a lightly floured surface to smooth any fold lines. Cut into 12 equal squares (about 2.5–3 inches each).
- Press each square into a cup of the mini muffin tin to form a tart shell. Crimp the edges slightly if needed.
- Don't stretch the pastry too thin as it will shrink during baking.
Layer the Flavor
- Place a cube of brie into each pastry cup. Let cold brie sit at room temperature for 10 minutes if needed.
- Spoon about 1 teaspoon of cranberry sauce on top of each brie cube.
- Sprinkle chopped candied pecans on top if using.
- For variation, try fig jam or apricot preserves instead of cranberry sauce.
Bake
- Place the muffin tin on a baking tray and bake at 375°F (190°C) for 15–18 minutes, until the pastry is puffed and golden.
- For a glossy finish, brush the pastry with beaten egg before baking.
- Ovens vary; start checking at 12 minutes.
Garnish & Serve
- Cool in the tin for 5 minutes to help the cheese set.
- Garnish each bite with a sprig of fresh rosemary and serve warm.
- Use a small offset spatula to lift each bite out without squishing.
