These Cranberry Brie Bites are small, cozy pockets of melty brie, bright cranberry, and flaky pastry — perfect for holiday appetizers or a special weeknight snack. I’ve made them dozens of times and learned how small tweaks — like chilling the pastry briefly and trimming the brie thin — make a big difference in texture and presentation.
Why Make This Recipe
- Big flavor in a bite: sweet-tart cranberry pairs beautifully with creamy, nutty brie for a crowd-pleasing contrast.
- Fast party food: assemble in about 15 minutes and bake for 10–12 minutes, so they’re easy to pull together last minute.
- Versatile and festive: they work for holiday parties, potlucks, or an elevated snack night. See a similar baked-brie idea for inspiration: baked brie with cranberry sauce.
- Impressive but simple: the technique is basic—cut, fill, and bake—yet the result looks and tastes gourmet.
- Personal insight: I love how a tiny habit — brushing pastry edges with egg wash — guarantees shiny, golden bites every time.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10–12 minutes at 375°F (190°C)
- Total time: 25–30 minutes
- Servings: about 24 mini bites (using one 17.3 oz sheet puff pastry or two 8-oz sheets)
- Difficulty: Easy
- Method: Assembly in a mini muffin tin, quick bake until pastry is puffed and brie is melted. For variations using crescent dough, see these cute options: cranberry cream cheese crescent bites.
My Experience Making This Recipe
I tested this recipe multiple times to balance pastry crispness with fully melted brie. The biggest discovery: slightly underbaking by one minute prevents over-darkening while still melting the cheese inside. I also learned that trimming brie into uniform pieces gives the best, even melt.
How to Make Cranberry Brie Bites
Start by cutting puff pastry into 2-inch squares (or use pre-cut mini cups). Place each square into a lightly greased mini muffin cup, press gently to form a shell, add a small piece of brie (about 1/2 tablespoon) and a teaspoon of cranberry sauce or whole-berry preserve, then fold corners up slightly if needed. Brush with egg wash (1 beaten egg + 1 tbsp water) and bake at 375°F (190°C) for 10–12 minutes until pastry is golden and the cheese is gooey. Allow bites to rest 3 minutes before removing to prevent tearing.
Expert Tips for Success
- Chill pastry briefly: keep puff pastry cold until assembly — 10 minutes in the fridge if it’s soft — to get maximum lift and flakiness. For another oven-baked brie approach, check this guide: easy oven baked brie with cranberry sauce.
- Trim brie thin: slice brie to about 1/8–1/4 inch thick so it melts through the pastry without making it soggy.
- Use a small cookie scoop: a 1-teaspoon scoop keeps filling amounts consistent for even baking.
- Egg wash = shine and seal: brush edges with egg wash to improve color and help the pastry hold shape.
- Rotate pan halfway: if your oven has hot spots, rotate the muffin tin at 6 minutes to ensure even browning.
How to Serve Cranberry Brie Bites
- Party platter: arrange bites on a warmed serving tray and garnish with fresh thyme or chopped pecans for color and crunch. For a savory twist, try ideas like savory chicken cranberry brie tartlets.
- Pairings: serve with sliced apples, pear, or a crisp white wine like Sauvignon Blanc or a light sparkling wine.
- Hot or room temp: serve warm for the best ooze, or at room temperature for buffet service — both work well.
- Presentation tip: serve in the muffin tin with a small spatula for easy pickup and minimal handling.
Storage and Reheating Guide
- Refrigerate: store leftover bites in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
- Freeze: flash-freeze on a tray for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat from frozen for best texture.
- Reheat: to re-crisp pastry, bake at 350°F (175°C) for 8–10 minutes from refrigerated, or 12–15 minutes from frozen. Avoid microwaving — it makes pastry soggy.
- Make-ahead tip: you can assemble and refrigerate (not baked) for up to 24 hours; increase baking time by 1–2 minutes.
Recipe Variations
- Gluten-free: use a store-bought gluten-free puff pastry or press gluten-free phyllo into mini tins; bake at the same temp but watch closely for quicker browning.
- Dairy-free/vegan: swap brie for a firm plant-based cheese that melts (or use seasoned cashew cream), and confirm the pastry is vegan.
- Bacon and maple: add a small cooked bacon piece and a drop of maple syrup on top of the cranberry for a sweet-smoky bite.
- Bread-based twist: fill small sourdough cups with brie and cranberry to make pull-apart-style bites; see a tested idea here: craberry brie sourdough pull-apart bread.
Nutritional Highlights
- Cranberries provide vitamin C and antioxidants; brie adds calcium and protein.
- These are appetizer-sized — one or two bites provide flavor satisfaction but can be calorie-dense because of butter-rich pastry and cheese. Consider portioning 2–3 bites per person.
- Allergen info: contains dairy and gluten (unless using gluten-free pastry). Check packaged puff pastry labels for butter or milk ingredients.
Troubleshooting Common Issues
- Soggy bottoms: prebake shells for 3 minutes before filling, or ensure brie slices are thin to reduce moisture. Also use high oven temperature (375°F) for a quick set.
- Pastry not browning: make sure pastry is cold and use egg wash. If still pale, increase oven to 400°F for the last 1–2 minutes while watching closely.
- Cheese leaking: overfill causes leakage. Use measured amounts (≈1/2 tbsp brie) and press pastry up around filling edges to create a shallow cup.
Frequently Asked Questions
Q1: Can I assemble these ahead of time and bake later?
A1: Yes — you can assemble and refrigerate for up to 24 hours. Keep them covered and bake straight from the fridge, adding 1–2 minutes to the baking time. If frozen assembled, bake from frozen at 375°F for about 15–18 minutes, checking for golden pastry and melted cheese.
Q2: What’s the best cranberry filling — sauce, jam, or whole berries?
A2: Whole-berry preserves or a spoonful of cranberry sauce give texture and a glossy finish. Jam will be sweeter and thicker; choose based on how tart or sweet you want the bite. If the filling is very runny, drain slightly on a small spoon before adding.
Q3: Can I use crescent dough instead of puff pastry?
A3: Yes — crescent dough is more buttery and will be flakier but slightly denser. For cute crescent cups, use pre-cut triangles and press into the muffin tin; bake at the same temperature but watch for faster browning. See a crescent-based option here: cranberry cream cheese crescent bites.
Q4: How do I keep bites warm on a buffet without drying them out?
A4: Keep them in a shallow baking dish covered loosely with foil on the lowest oven setting (about 200°F/95°C) for up to 45 minutes. Place a small dish of water in the oven to add humidity and prevent the pastry from drying.
Conclusion
For a tested, crowd-pleasing version and extra tips, I recommend this detailed take on the recipe: Best Cranberry Brie Bites Recipe.
Cranberry Brie Bites
- Total Time: 30 minutes
- Yield: 24 mini bites
- Diet: Vegetarian
Description
Small, cozy pockets of melty brie, bright cranberry, and flaky pastry, perfect for holiday appetizers or a special weeknight snack.
Ingredients
- 1 sheet puff pastry (17.3 oz), thawed
- Brie cheese, cut into thin slices (about 1/2 tablespoon per bite)
- Cranberry sauce or whole-berry preserve (about 1 teaspoon per bite)
- 1 beaten egg mixed with 1 tablespoon water (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Cut puff pastry into 2-inch squares and place each square into a greased mini muffin cup.
- Press down gently to form a shell.
- Add a small piece of brie and a teaspoon of cranberry sauce into each shell.
- Brush the edges with egg wash.
- Bake for 10–12 minutes until golden and the cheese is melted.
- Let bites rest for 3 minutes before removal.
Notes
Chill the pastry until assembly for maximum lift and flakiness. Rotate pan halfway through baking for even browning.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American