Every holiday party needs one appetizer that looks fancy, tastes amazing, and takes almost no effort — and these cranberry brie bites check every box. Flaky puff pastry cups hold a melty little cube of brie and a spoonful of sweet-tart cranberry sauce, baked until golden and bubbly in a mini muffin tin. They come out of the oven looking like something from a bakery case.
The best part? There are only three main ingredients, and the whole batch is ready in about 30 minutes. They are perfect for Thanksgiving, Christmas, and New Year’s gatherings, and they are a delicious way to use up leftover cranberry sauce. For another sweet-and-savory party bite, my Easy Bacon Wrapped Dates are always a hit on the same table.
Why You’ll Love This Recipe
- Only 3 main ingredients — puff pastry, brie, and cranberry sauce.
- Ready in 30 minutes from start to finish.
- Looks elegant, tastes incredible — flaky, melty, sweet, and tart in one bite.
- Make-ahead friendly — assemble them early and bake when guests arrive.
- Perfect for leftover cranberry sauce after the big holiday meal.
Ingredients
- 1 sheet frozen puff pastry, thawed according to the package directions — from a standard 17.3 oz (490 g) package with two sheets.
- All-purpose flour, for lightly dusting — keeps the pastry from sticking as you roll.
- 8 ounces (225 g) brie cheese, rind trimmed off and cut into 24 small cubes (about 1/2 inch) — trimming the rind helps it melt silky-smooth.
- 1/2 cup (about 160 g) whole berry cranberry sauce — homemade or canned; whole berry looks and tastes best.
- 1 teaspoon finely chopped fresh rosemary (optional) — a pretty, fragrant finish.
- Flaky sea salt, for finishing (optional) — a tiny pinch makes the flavors pop.
How to Make It
- Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
- On a lightly floured surface, unfold the thawed puff pastry sheet and roll it gently into a rectangle about 10 x 12 inches.
- Cut the pastry into 24 squares (6 rows by 4 rows) using a sharp knife or pizza cutter.
- Press one pastry square into each muffin cup, letting the corners point up like little cups.
- Place one cube of brie in the center of each pastry cup.
- Top each cube with about 1 teaspoon of cranberry sauce.
- Bake for 13 to 16 minutes, until the pastry is puffed and deep golden and the cheese is melted and bubbly.
- Let the bites cool in the pan for 5 minutes — the cheese is very hot — then transfer them to a serving platter. Sprinkle with the rosemary and flaky salt, if using, and serve warm.
Tips for the Best Results
- Keep the pastry cold. Cold puff pastry puffs best. If it gets soft and sticky while you work, pop the whole tray in the fridge for 10 minutes before baking.
- Trim the brie rind. The rind does not melt as smoothly and can keep the center from getting that lovely gooey texture.
- Do not overfill. One teaspoon of cranberry sauce is plenty. Too much bubbles over and makes the cups hard to remove.
- Bake until deeply golden. Pale pastry is soggy pastry. Check the bottom of one bite — it should be golden, not doughy.
- Grease the tin well, even if it is nonstick. Cranberry sauce loves to stick as it bubbles.
Common mistakes: working with warm, floppy pastry (it will not puff or hold its shape), and serving the bites straight from the oven — the filling is molten, so those 5 minutes of cooling really matter.
Substitutions and Variations
- Camembert: Swap the brie for camembert for a slightly deeper flavor.
- Different jams: Fig jam, apricot preserves, or raspberry jam are all wonderful instead of cranberry sauce.
- Nutty crunch: Add a small chopped pecan or walnut piece on top of the cranberry sauce before baking.
- Leftover cranberry sauce: Homemade leftover sauce works perfectly — this recipe was practically made for it.
- Shortcut shells: Use store-bought mini phyllo cups on a baking sheet instead of puff pastry; fill and bake just until the cheese melts, about 8 to 10 minutes.
Serving Suggestions
Arrange the bites on a warm platter and serve them as part of a holiday appetizer spread. They are right at home next to a beautiful board — see my guide on How to Make a Beautiful Charcuterie Board at Home for easy styling ideas — and a bowl of Easy Homemade Salsa with chips adds a fresh, zesty contrast to all the rich, creamy bites. Serve them warm, and watch them disappear.
Storage and Reheating
Store leftover bites in an airtight container in the refrigerator for up to 3 days. To reheat and bring back the crisp pastry, warm them in a 350°F (175°C) oven for 5 to 7 minutes or in an air fryer at 325°F (165°C) for 3 to 4 minutes. The microwave works but softens the pastry. To make ahead, assemble the bites in the tin, cover, and refrigerate for up to 1 day, then bake fresh. Baked bites also freeze well for up to 1 month; reheat from frozen at 350°F (175°C) for 10 to 12 minutes.
FAQs
Can I make cranberry brie bites ahead of time? Yes. Assemble them in the muffin tin, cover with plastic wrap, and refrigerate up to 1 day. Bake just before serving so they are warm, flaky, and melty.
Should I remove the rind from the brie? For these bites, yes. The rind does not melt as well, and removing it gives you that smooth, gooey center. It comes off easily with a sharp knife when the cheese is cold.
Can I use jellied cranberry sauce? You can, but whole berry cranberry sauce looks prettier and has better texture. If jellied is what you have, give it a good stir to loosen it before spooning it on.
What if I do not have a mini muffin tin? Use store-bought mini phyllo cups on a baking sheet, or make larger bites in a regular muffin tin with bigger pastry squares and two cubes of brie each — just add a few minutes to the bake time.
Cranberry Brie Bites
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
- On a lightly floured surface, roll the pastry into a rectangle about 10 x 12 inches.
- Cut the pastry into 24 squares (6 rows by 4 rows).
- Press one square into each muffin cup, letting the corners point up.
- Place one cube of brie in each cup and top with about 1 teaspoon of cranberry sauce.
- Bake 13 to 16 minutes, until the pastry is puffed and deep golden and the cheese is melted.
- Cool in the pan for 5 minutes, then move to a platter. Sprinkle with rosemary and flaky salt if using, and serve warm.
