Baked Cranberry Brie Bites! save me every holiday season, with buttery, flaky pastry, molten brie, and a tangy-sweet cranberry pop in every bite. Perfect for party people, game-day grazers, and appetizer nerds, this one bakes up in about 30 minutes.
Easy Baked Cranberry Brie Bites Recipe
Baked Cranberry Brie Bites! stay weeknight-simple with store‑bought puff pastry and canned whole‑berry cranberry sauce. You cube the brie, cut the pastry, spoon the sauce, and bake. No mixer, no special skills, just a mini muffin pan and a timer.
You work from one cutting board and one pan, so cleanup stays painless. You also scale the batch up or down without math gymnastics.
Ingredients You’ll Need
- Puff pastry sheets (2 standard sheets, thawed in the fridge): Pepperidge Farm or Trader Joe’s both bake up flaky; crescent dough sheets also work in a pinch.
- Brie cheese (8 oz wheel), chilled for easy cubing: double‑cream brie melts luxuriously; rind on or off both work.
- Whole‑berry cranberry sauce (3/4–1 cup): canned saves time; homemade cranberry-orange sauce tastes great too.
- Orange zest (1 tsp) or a squeeze of fresh orange juice for brightness.
- Fresh rosemary or thyme (1–2 tsp, finely chopped) for a savory note.
- Honey or maple syrup (1–2 tsp) for a light drizzle, optional.
- Chopped pecans or pistachios (1/2 cup), optional crunch.
- Pinch of kosher salt and a few grinds of black pepper.
- Nonstick spray or softened butter for the pan.
- Optional egg wash (1 egg beaten with 1 tsp water) for glossy tops.
Pantry shortcuts and swaps
- Use canned whole‑berry cranberry sauce and pre‑zested orange peel from the spice aisle if timing feels tight.
- Sub apricot or fig jam if you ran out of cranberry sauce.
- Swap walnuts or almonds for the pecans, or skip nuts if allergies lurk.
Equipment
- 24‑cup mini muffin pan
- Rolling pin and pizza cutter or sharp knife
- Microplane or zester
- Small spoon or teaspoon measure
- Cutting board and chef’s knife
- Cooling rack
How to Make Baked Cranberry Brie Bites
- Prep: 10 minutes
- Cook: 14–16 minutes
- Total: about 30 minutes
- Heat the oven to 375°F. Lightly grease a 24‑cup mini muffin pan.
- Cut the puff pastry into 24 squares. Lightly flour the counter, roll each sheet just to smooth the seams, then cut each sheet into 12 even squares (3×4 grid).
- Cube the brie into 24 pieces. Keep the rind if you like a bit of structure, or trim it if you prefer full creaminess.
- Press pastry squares into the mini muffin cups. Tuck the corners down so each piece forms a little pastry well.
- Drop in the brie. Add one cube to each well, then spoon in 1–2 teaspoons cranberry sauce over the top.
- Season and finish. Sprinkle a tiny pinch of salt and pepper, add a bit of chopped rosemary or thyme, and drizzle a few bites with honey if you want sweet‑savory contrast. Add nuts to some or all if you crave crunch.
- Brush with egg wash for sheen (optional). Lightly brush the exposed pastry edges.
- Bake 14–16 minutes until the pastry puffs and turns deep golden and the brie bubbles. Rotate the pan once for even color.
- Cool 5 minutes in the pan, then lift the bites to a rack. Garnish with extra zest or herbs, and serve warm.
Tips & Mistakes to Avoid
- Chill the brie for clean cuts; warm brie turns squishy and tears.
- Thaw puff pastry in the fridge, not the counter, to keep the layers crisp.
- Cut even squares so the pastry bakes uniformly.
- Do not overfill; 1–2 teaspoons cranberry sauce per cup prevents spillover.
- Grease the mini muffin pan well; melted cheese can stick.
- Rotate the pan mid‑bake for even browning.
- Let the bites rest 5 minutes before lifting; the cheese sets slightly and stays put.
- Zest the orange over the hot bites for max aroma.
- Skip nuts if serving a crowd with allergies; offer them in a small bowl on the side.
- Use a small offset spatula to pop bites out without tearing pastry.
Variations I’ve Tried
- Gluten‑free: Use gluten‑free puff pastry (GeeFree or Schär) or gluten‑free crescent dough.
- Vegan: Use vegan puff pastry (many brands use oil), dairy‑free brie or a thick cashew cheese, and maple syrup instead of honey.
- Add‑ins: Jalapeño slivers for heat, a thyme sprig for earthiness, or a dusting of cinnamon with the orange zest for a cozy note.
- Jam swap: Fig, apricot, or cherry preserves all pair well with brie.
- Savory twist: Use caramelized onions and a dot of balsamic glaze in place of cranberry sauce.
How to Serve Baked Cranberry Brie Bites
Serve Baked Cranberry Brie Bites! warm on a board with grapes, sliced pears, and salted nuts. Pair with sparkling wine, pinot noir, hard cider, or a cranberry‑lime spritz for a zero‑proof option. Add a bowl of extra cranberry sauce on the side for dipping.
Make-Ahead and Storage
- Make‑ahead: Assemble the bites in the pan, cover, and chill up to 24 hours. For longer storage, freeze the assembled unbaked bites on a sheet tray until firm, then bag and freeze up to 2 months.
- Bake from chilled: Add 1–2 extra minutes.
- Bake from frozen: Add 4–6 minutes, watching for deep golden pastry and bubbling cheese.
- Leftovers: Store baked bites in an airtight container in the fridge up to 3 days or freeze up to 1 month.
- Reheat: Warm on a sheet pan at 350°F for 8–10 minutes from the fridge or 12–15 minutes from frozen. The oven brings back crisp layers; the microwave turns pastry soft.
Baked Cranberry Brie Bites
Baked Cranberry Brie Bites are deliciously easy appetizers featuring flaky pastry, creamy brie, and sweet-tart cranberry sauce—perfect for holiday gatherings and parties.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin with cooking spray or melted butter.
- Unroll the puff pastry sheet and cut into 12 equal squares.
- Press one puff pastry square into each mini muffin cup, gently pressing down the sides.
- Place a cube of brie cheese in the center of each pastry cup.
- Top each with about 1 teaspoon of cranberry sauce.
- Brush the exposed pastry edges with beaten egg for a golden finish.
- Sprinkle with chopped rosemary, if using.
- Bake for 12-15 minutes or until the pastry is golden and the cheese is melted.
- Allow to cool in the tin for a few minutes before gently removing. Serve warm.
Notes
You can substitute cranberry sauce with raspberry jam for a different flavor. Brie rind is edible and enhances the taste. These bites are best served fresh and warm.