Cranberry Brie Bites are the kind of appetizer that makes people light up when they see the tray coming. Maybe you want something special for a small get-together, or you just want a cozy snack with a cup of tea. These little bites check all the boxes: easy to assemble, quick to bake, and seriously crowd-pleasing. I make them when I want minimal stress with maximum wow. The flaky pastry, creamy brie, and bright cranberry pop taste like the holidays in one bite, but they work year-round. Let me show you how to make them so they come out golden, gooey, and irresistible.
How To Make Cranberry Brie Bites
What you need
- 1 sheet puff pastry, thawed but still cold
- 8 ounces brie cheese, chilled for easier cutting
- 1 cup cranberry sauce, homemade or store-bought
- 1 tablespoon honey, optional for extra sweetness
- 1 tablespoon chopped rosemary or thyme, optional for a savory note
- 1 egg, beaten with 1 teaspoon water for egg wash
- Nonstick spray or softened butter for the pan
- Mini muffin pan
Step-by-step directions
- Preheat your oven to 375°F. Lightly grease your mini muffin pan.
- Cut the puff pastry into 24 even squares. Keep it cool. If it warms up, pop it back in the fridge for a few minutes.
- Press each square gently into the muffin wells to form little cups. No need to press up the sides too high.
- Slice the brie into 24 small cubes. You can leave the rind on. It melts beautifully.
- Place one cube of brie into each pastry cup.
- Spoon about a teaspoon of cranberry sauce on top of the brie. If you need a reliable sauce, try making this quick batch of Instant Pot cranberry sauce so it is fresh and tangy.
- Drizzle a tiny bit of honey over the top if you like a sweet finish. Sprinkle a touch of chopped rosemary or thyme for a savory twist.
- Brush the exposed pastry edges with a little egg wash for that shiny golden finish.
- Bake for 13 to 16 minutes, until the pastry is puffed and golden and the cheese is melted.
- Let them cool for 3 to 5 minutes in the pan so the cheese sets slightly, then loosen and transfer to a serving plate.
Notes: Keep the pastry cold for the best puff. If the pastry gets warm, stick the filled pan in the fridge for 10 minutes before baking. If your cranberry sauce is very thick, stir in a teaspoon of orange juice to loosen it so it sits nicely on the brie.
Serving warm is the sweet spot. The centers are soft and melty, and the edges are crisp. I set them out with napkins and watch them disappear.
Recipe Tips
- Chill the brie. A colder wedge is easier to slice cleanly. Pop it in the freezer for 10 minutes if it is too soft.
- Cut even pastry squares. Try making a quick grid with a knife or pizza cutter. Even squares bake more evenly.
- Do not overfill. A small spoonful of cranberry is enough. Too much can bubble over and burn on the pan.
- Rotate the pan. If your oven has hot spots, rotate the pan halfway through baking for even browning.
- Use quality cranberry sauce. A bright, slightly tart sauce balances the rich brie. If you want a fun party pair, these air fryer pretzel bites are perfect dippers for leftover sauce too.
- Finish with a sprinkle. A pinch of flaky salt or chopped toasted pecans on top can add a great pop of texture.
“I made these for a book club night, and I swear they vanished before I sat down. Crunchy, creamy, sweet, and tart. Absolutely perfect.”
Variations
Orange zest twist: Stir a bit of orange zest into your cranberry sauce for a bright, citrusy aroma. It makes the bites feel extra fresh.
Maple and walnut: Swap the honey for a drizzle of maple syrup and toss a few chopped toasted walnuts on top for crunch. The nutty finish plays nicely with the brie.
Spicy cranberry: Add a pinch of chili flakes or a tiny dice of jalapeño to your cranberry sauce if you like a little heat. Just a touch is plenty.
Herby savory: Leave out the sweetener and boost the herbs. Try thyme and black pepper for a more savory, cheese-forward bite.
Phyllo cups option: If you prefer, use store-bought phyllo shells. They are crisp and light and save time. Fill them and bake for about 8 to 10 minutes at 350°F until the brie melts.
Gluten-free tip: Use gluten-free puff pastry or phyllo cups if you have guests with dietary needs. The method stays the same.
Cherry-cranberry moment: If you want a fruitier twist, a cherry-cranberry blend is gorgeous. Keep the mixture slightly tart so it balances the brie.
What To Serve With Cranberry Brie Bites
I like to set these on a small board with seed crackers, grapes, and thinly sliced apples. A few sprigs of rosemary make the whole platter look extra festive. Add a bowl of mixed nuts for crunch and you have a nice balance of flavors and textures.
For a casual get-together, add a warm savory bite like air fryer salmon bites. That way you get a mix of creamy, flaky, salty, and sweet. If you are serving wine, a crisp white or a light sparkling works well. Even a dry cider complements the cranberry beautifully.
If the party is more of a snack board situation, tuck in some fresh veggies and a herby dip. The cool crunch is a nice contrast with the warm, melty cheese.
Make Ahead and Storage Tips
To prep ahead: Assemble the pastry cups with brie and cranberry, then cover the mini muffin pan and refrigerate for up to 24 hours. Bake straight from the fridge. You may need an extra minute in the oven.
To freeze unbaked: Assemble the bites in the pan, freeze until firm, then transfer to a freezer bag. Bake from frozen at 375°F for about 18 to 20 minutes. No need to thaw.
To store baked leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat at 325°F for 6 to 8 minutes until warmed through and crisp again.
Breakfast angle: Leftovers pair nicely with eggs the next morning. If you are in a meal prep mood, these Instant Pot egg bites make a great side for a mini brunch plate with fruit and coffee.
Common Questions
Q: Can I use camembert instead of brie?
A: Yes. Camembert is slightly earthier but melts similarly. Cut it into small cubes and proceed as usual.
Q: Do I have to remove the rind from the brie?
A: No. The rind is edible and soft. It helps the cheese hold its shape as it melts.
Q: How do I keep the pastry from getting soggy?
A: Do not overfill with cranberry sauce and let the baked bites cool a few minutes before removing from the pan. That quick rest helps set the cheese and keeps the bottoms crisp.
Q: Can I use a different dough?
A: Yes. Phyllo shells or crescent roll dough work well. If using crescent dough, pinch the seams and cut into squares first so they bake evenly.
Q: What if my cranberry sauce is too tart?
A: Stir in a teaspoon of honey or maple syrup. Taste and adjust. You want a balanced sweet-tart bite that complements the brie.
Your Cozy Bite-Sized Showstopper
There is a reason these little bites regularly steal the spotlight. They are simple to assemble, quick to bake, and the flavor hits all the right notes. If you want another angle or a second opinion, this guide for the Best Cranberry Brie Bites Recipe offers helpful context too. Use what you have, keep the pastry cold, and trust that creamy brie plus bright cranberry will win hearts. I hope you try a batch soon and watch them disappear with big smiles at your table.
Cranberry Brie Bites
Ingredients
For the Bites
- 1 sheet puff pastry, thawed but still cold Keep cold for the best puff.
- 8 ounces brie cheese, chilled for easier cutting Leave rind on; it melts beautifully.
- 1 cup cranberry sauce, homemade or store-bought Use a bright and slightly tart sauce.
- 1 tablespoon honey Optional for extra sweetness.
- 1 tablespoon chopped rosemary or thyme Optional for a savory note.
- 1 large egg, beaten with 1 teaspoon water For egg wash.
- as needed nonstick spray or softened butter For greasing the muffin pan.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease your mini muffin pan.
- Cut the puff pastry into 24 even squares and keep it cool.
- Press each square gently into the muffin wells to form cups.
- Slice the brie into 24 small cubes.
Assembly
- Place one cube of brie into each pastry cup.
- Spoon about a teaspoon of cranberry sauce on top of the brie.
- Drizzle honey over the top if desired and sprinkle with rosemary or thyme.
- Brush the exposed pastry edges with egg wash for a golden finish.
Baking
- Bake for 13 to 16 minutes, until the pastry is puffed and golden and the cheese is melted.
- Let cool for 3 to 5 minutes in the pan before transferring to a serving plate.
