These Cranberry Brie Bites are the festive two-bite appetizer that always disappears first. Buttery pastry, creamy brie, and tart-sweet cranberry sparkle with a hint of orange and thyme for a cozy, party-perfect bite.
Why You’ll Love This Cranberry Brie Bites
- Fast and impressive – ready in about 30 minutes with simple ingredients.
- Crowd pleasing balance of creamy, flaky, sweet, and tangy.
- Make-ahead friendly for stress-free entertaining.
- Easy to customize with different jams, nuts, and herbs.
- Bakes up beautifully from store-bought puff pastry or crescent dough.
Cranberry Brie Bites Ingredients & Substitutions
Makes 24 mini bites.
- 1 sheet puff pastry, thawed or 1 can crescent dough (use gluten-free puff pastry if needed).
- 8 oz brie, well chilled and cut into 24 small cubes (Camembert works too).
- 3/4 cup whole berry cranberry sauce, homemade or canned (swap with fig jam, apricot preserves, or cherry preserves).
- 1 tsp orange zest plus 1 tbsp orange juice (or use lemon).
- 1 tbsp honey or maple syrup, optional for extra gloss.
- 1 to 2 tsp fresh thyme leaves or minced rosemary (or a pinch of dried thyme).
- 2 tbsp chopped pecans or pistachios, optional for crunch (omit for nut-free).
- Flaky sea salt, to finish.
- Nonstick spray or softened butter, for the pan.
Step-by-Step Instructions to Make Cranberry Brie Bites
1. Preheat and Prep the Pan
Heat oven to 375°F 190°C. Lightly grease a 24-cup mini muffin tin with nonstick spray or butter.
2. Cut and Fit the Pastry
On a lightly floured surface, roll puff pastry to smooth seams. Cut into 24 squares, about 2 inches each. Press each square into a mini muffin cup, keeping corners upright for pretty edges. If using crescent dough, press seams together before cutting.
3. Chill for Flakiness
Place the pan in the fridge for 10 minutes to keep the pastry cold. Cold dough puffs higher and flakes better.
4. Cube the Brie
Trim any loose rind if you prefer, but the rind is edible and melts nicely. Cut into 24 bite-size cubes and tuck one cube into each pastry cup.
5. Spoon in the Cranberry
Stir cranberry sauce with orange zest and juice, plus honey if using. Add about 1 to 1.5 teaspoons on top of each brie cube. Do not overfill to prevent spillover.
6. Bake to Golden
Bake 12 to 15 minutes until pastry is puffed and deep golden and cranberry is bubbling. Rotate the pan at 10 minutes for even browning.
7. Finish and Serve
Immediately sprinkle with thyme, nuts if using, and a tiny pinch of flaky salt. Let stand 5 minutes so the cheese settles, then serve warm.
Tips for Success
- Keep everything cold – chilled pastry and brie bake up puffier and cleaner.
- Cut small cheese cubes to avoid overflow and ensure a tidy two-bite size.
- Use whole berry sauce for better texture and less runniness.
- Lightly flour your board so pastry does not stick or tear.
- For extra crisp bottoms, preheat the muffin tin for 3 minutes before adding pastry.
Variations of Cranberry Brie Bites
- Maple Pecan: Stir 1 tbsp maple into the cranberry and finish with toasted pecans.
- Fig and Walnut: Swap cranberry for fig jam and top with crushed walnuts and black pepper.
- Jalapeño Cranberry: Add 1 to 2 tsp minced jalapeño to the sauce for gentle heat.
- Savory Onion: Replace cranberry with caramelized onions and a dab of balsamic.
- Everything Spice: Sprinkle everything bagel seasoning over the pastry before baking.
Serving Suggestions: What to Pair with Cranberry Brie Bites
- Bubbles like Prosecco or a dry sparkling cider to cut the richness.
- Light reds such as Pinot Noir or Beaujolais.
- Herby salads with arugula, pear, and a lemon vinaigrette.
- A cozy board with cured meats, olives, and crisp apple slices.
- Butternut squash soup or tomato basil soup for a warm starter duo.
Storage & Reheating Instructions
- Fridge: Store cooled bites in an airtight container up to 3 days.
- Reheat: Bake at 325°F 163°C for 6 to 8 minutes until warmed and crisp.
- Freeze Unbaked: Assemble in the tin, freeze until firm, then store in a bag up to 1 month. Bake from frozen at 375°F 190°C for 15 to 18 minutes.
- Freeze Baked: Freeze on a sheet, then bag up to 1 month. Reheat at 350°F 177°C for 10 to 12 minutes.
Memories Made Around the Table
I started making these for a friendsgiving potluck, and now my people request them every year. There is always a little cluster around the oven waiting for the first tray, and that first warm bite tastes like the holidays.
FAQs
Q: Can I make Cranberry Brie Bites ahead?
A: Yes. Assemble in the pan, cover, and refrigerate up to 24 hours. Bake just before serving. Or freeze unbaked and bake from frozen.
Q: Do I need to remove the brie rind?
A: No. The rind is edible and helps the cheese hold shape. Trim only if you prefer the texture without it.
Q: I do not have a mini muffin pan. What can I use?
A: Use store-bought phyllo cups on a sheet pan, or cut pastry into 3-inch squares and bake as flat tartlets.
Q: Can I use canned cranberry sauce?
A: Absolutely. Whole berry works best. Stir with zest and a splash of orange juice to brighten the flavor.
Q: How do I prevent soggy bottoms?
A: Keep pastry cold, avoid overfilling, and preheat the tin or place your muffin tin on a preheated sheet pan.
Final Thoughts
Keep puff pastry in the freezer, a wheel of brie in the fridge, and a jar of cranberry in the pantry, and you are always minutes away from a holiday-worthy appetizer. Warm, buttery, and jewel bright, these Cranberry Brie Bites bring instant cheer every time.
Cranberry Brie Bites
Equipment
- 1 Mini muffin tin 24-cup
- 1 Rolling Pin (optional)
Ingredients
Cranberry Brie Bites
- 1 sheet puff pastry thawed; or 1 can crescent dough; use gluten-free if needed
- 8 oz brie well chilled, cut into 24 small cubes (rind on; Camembert works too)
- 0.75 cup whole berry cranberry sauce homemade or canned; swap with fig jam, apricot or cherry preserves
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 tbsp honey or maple syrup; optional for extra gloss
- 1 to 2 tsp fresh thyme leaves or minced rosemary or a pinch of dried thyme
- 2 tbsp pecans or pistachios chopped; optional
- Flaky sea salt to finish
- Nonstick spray or softened butter for the pan
Instructions
Make the Bites
- Heat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or butter.
- On a lightly floured surface, roll puff pastry to smooth seams. Cut into 24 squares, about 2 inches each. Press each square into a mini muffin cup, keeping corners upright for pretty edges. If using crescent dough, press seams together before cutting.
- Place the pan in the fridge for 10 minutes to keep the pastry cold. Cold dough puffs higher and flakes better.
- Trim any loose rind if you prefer (the rind is edible). Cut into 24 bite-size cubes and tuck one cube into each pastry cup.
- Stir cranberry sauce with the orange zest and orange juice, plus honey if using. Add about 1 to 1½ teaspoons on top of each brie cube. Do not overfill to prevent spillover.
- Bake 12 to 15 minutes until the pastry is puffed and deep golden and the cranberry is bubbling. Rotate the pan at 10 minutes for even browning.
- Immediately sprinkle with thyme, nuts if using, and a tiny pinch of flaky salt. Let stand 5 minutes so the cheese settles, then serve warm.
Storage & Reheating
- Fridge: Store cooled bites in an airtight container up to 3 days.
- Reheat: Bake at 325°F (163°C) for 6 to 8 minutes until warmed and crisp.
- Freeze Unbaked: Assemble in the tin, freeze until firm, then store up to 1 month. Bake from frozen at 375°F (190°C) for 15 to 18 minutes.
- Freeze Baked: Freeze on a sheet, then bag up to 1 month. Reheat at 350°F (177°C) for 10 to 12 minutes.