These Mini Cranberry Brie Bites are the little party starters everyone reaches for first. Buttery, flaky pastry cradles creamy brie and a tangy-sweet cranberry-orange sauce for a bite that tastes like the holidays in one warm, melty mouthful.
They come together quickly with a few simple ingredients, and they look so festive on a platter. Make a batch for your next gathering and watch them disappear.
Mini Cranberry Brie Bites
Equipment
- 1 24-cup mini muffin tin
- 1 Small saucepan
- 1 Rolling pin or pizza cutter for cutting pastry
- 1 Sharp knife
- 1 Small offset spatula optional, for release
Ingredients
Cranberry Sauce
- 1 cup cranberries fresh or frozen
- 0.33 cup orange juice
- 0.25 cup sugar or honey adjust to taste
- 1 pinch salt
- Pinch of ground cinnamon or finely chopped fresh rosemary optional
Pastry & Assembly
- 1 sheet puff pastry kept cold
- 8 oz brie rind on; cut into 3/4-inch cubes
- 1 egg for egg wash, optional
- 1 tsp water for egg wash, optional
- Optional toppings: chopped pistachios or pecans a drizzle of honey or hot honey, and extra orange zest
Instructions
- Preheat the oven to 375°F. Lightly grease a 24-cup mini muffin tin. Keep puff pastry cold until ready to use, then unfold on a lightly floured surface.
- In a small saucepan, combine 1 cup cranberries, 1/3 cup orange juice, 1/4 cup sugar or honey, a pinch of salt, and optional cinnamon or rosemary. Simmer over medium heat, stirring, until cranberries burst and the mixture thickens, 6 to 10 minutes. Cool to thicken further.
- Cut pastry into 24 squares. Gently press each square into the mini muffin wells. Prick the bottoms once with a fork to help prevent puffing.
- Cut brie into small cubes (about 3/4 inch). Place a cube into each pastry cup, then top with 1 teaspoon cranberry sauce. Brush exposed pastry with egg wash if using.
- Bake 12 to 15 minutes, until puffed and golden and the brie is melted and bubbling. Rotate the pan once for even browning.
- Cool 5 minutes in the pan, then lift out. Garnish with orange zest, chopped nuts, and a tiny drizzle of honey if you like. Serve warm or at room temperature.
Notes
Why You’ll Love This Mini Cranberry Brie Bites
- Fast and impressive. Store-bought puff pastry keeps prep simple while still feeling special.
- Balanced flavor. Creamy brie, bright cranberries, and a hint of orange make each bite pop.
- Party-perfect size. Easy to grab, easy to eat, and great warm or at room temperature.
- Make ahead friendly. Prep components in advance and bake just before guests arrive.
Mini Cranberry Brie Bites Ingredients & Substitutions
- Puff pastry: Use all-butter or your favorite brand, kept cold. Phyllo shells work in a pinch.
- Brie: Creamy brie with the rind on is perfect. Camembert also works.
- Cranberries: Fresh or frozen. Whole-berry canned cranberry sauce is an easy shortcut.
- Orange juice and zest: Adds brightness. Lemon works if that’s what you have.
- Sugar or honey: Sweetens the sauce; adjust to taste.
- Pinch of salt: Rounds out flavor. Optional pinch of cinnamon or fresh rosemary for warmth.
- Optional toppings: Chopped pistachios or pecans, a drizzle of honey or hot honey, extra orange zest.
- Egg wash: 1 egg beaten with 1 teaspoon water for glossy pastry, optional.
Step-by-Step Instructions to Make Mini Cranberry Brie Bites
Step 1: Prep the pan and pastry
Preheat the oven to 375°F. Lightly grease a 24-cup mini muffin tin. Keep puff pastry cold until ready to use, then unfold on a lightly floured surface.
Step 2: Make quick cranberry sauce
In a small saucepan, combine 1 cup cranberries, 1/3 cup orange juice, 1/4 cup sugar or honey, a pinch of salt, and optional cinnamon or rosemary. Simmer over medium heat, stirring, until cranberries burst and the mixture thickens, 6 to 10 minutes. Cool to thicken further.
Step 3: Cut and press
Cut pastry into 24 squares. Gently press each square into the mini muffin wells. Prick the bottoms once with a fork to help prevent puffing.
Step 4: Fill
Cut brie into small cubes (about 3/4 inch). Place a cube into each pastry cup, then top with 1 teaspoon cranberry sauce. Brush exposed pastry with egg wash if using.
Step 5: Bake
Bake 12 to 15 minutes, until puffed and golden and the brie is melted and bubbling. Rotate the pan once for even browning.
Step 6: Finish and serve
Cool 5 minutes in the pan, then lift out. Garnish with orange zest, chopped nuts, and a tiny drizzle of honey if you like. Serve warm or at room temperature.
Tips for Success
- Keep it cold. Cold pastry puffs best, so work quickly and chill the filled tray for 5 minutes if your kitchen is warm.
- Don’t overfill. A small cube of brie and about 1 teaspoon sauce is just right.
- Let the sauce cool. A thicker, cooled sauce stays neatly on top.
- Use a sharp knife or pizza cutter. Clean cuts help pastry rise evenly.
- Release gently. Run a small offset spatula around each cup before lifting out.
Variations of Mini Cranberry Brie Bites
- Herb and honey: Add a tiny sprig of rosemary or thyme and finish with a light honey drizzle.
- Cranberry jalapeño: Stir a teaspoon of finely minced jalapeño into the cooled sauce for heat.
- Pistachio crunch: Top with chopped pistachios or pecans for texture.
- Pomegranate pop: Sprinkle with pomegranate arils after baking for juicy sparkle.
- Smoky twist: Add a pinch of smoked paprika on top before baking.
- Turkey bacon crumble: Finish with a little crispy turkey bacon for a savory note.
- Phyllo shells: Swap puff pastry for pre-baked mini phyllo shells and bake 8 to 10 minutes.
Serving Suggestions: What to Pair with Mini Cranberry Brie Bites
- A simple green salad with arugula, pears, and a citrus vinaigrette.
- A snack board with grapes, apple slices, olives, and toasted nuts.
- Sparkling water with cranberry juice and orange slices for a festive sip.
- Warm spiced tea or citrusy herbal tea.
Storage & Reheating Instructions
- Refrigerate: Store cooled bites in an airtight container up to 2 days.
- Reheat: Bake on a sheet at 350°F for 5 to 8 minutes until warmed and crisp.
- Freeze: Freeze baked bites on a tray, then store in a bag up to 1 month. Reheat at 350°F for 8 to 10 minutes.
- Make ahead: Cranberry sauce can be made 5 days in advance and chilled. Assemble bites a few hours ahead, keep chilled, then bake fresh.
Memories Made Around the Table
These little bites are my holiday icebreaker. I set them out while the doorbell is still ringing, and the kitchen fills with that buttery aroma and bright cranberry cheer. Every year, they vanish before the candles are lit.
FAQs
Can I use canned cranberry sauce? Yes. Choose whole-berry style for the best texture, and stir in orange zest to brighten it up.
Do I need to remove the brie rind? No. The rind is edible and helps the cubes hold their shape as they melt.
How do I prevent soggy bottoms? Keep pastry cold, prick the base, and avoid overfilling. Let the bites cool a few minutes before transferring.
What if I don’t have a mini muffin pan? Use store-bought mini phyllo shells on a baking sheet, or cut pastry into squares and bake as small tartlets in silicone cups.
Can I make these without orange? Yes. Use water or apple juice in the sauce and add a touch more sugar to balance.
Final Thoughts
Simple ingredients, festive flavor, and a beautiful presentation make these Mini Cranberry Brie Bites a keeper. Bake a tray, share generously, and enjoy the cozy sparkle they bring to your table.