These easy cranberry brie bites make the perfect appetizer that tastes and looks fancy! Gooey melty cheese with tart cranberry sauce wrapped in a golden, buttery, and flaky puff pastry, to make these bite-sized snacks or appetizers for your next holiday gathering!
Topped with chopped pecans or walnuts, and fresh sprigs of rosemary, these brie bites make a beautiful festive plate to showcase during the holidays!
Holidays are all about indulgent foods, flavors, and ingredients that we don’t normally cook with. Brie cheese is one of these things that makes me think of holidays. And these cranberry brie bites are a must on my table every year!
It’s a great way to use up leftover cranberry sauce, and a tasty snack that everyone in my family loves. They’re so easy to make, and they literally take just 30 minutes of my time.
How to Make Cranberry Brie Bites in Puff Pastry
You only need 4 ingredients to make this appetizer: Puff pastry sheet, brie, cranberry sauce, pecans or walnuts, and a sprinkle of sea salt flakes. To garnish, I like to use fresh rosemary sprigs.
I have an amazing cranberry sauce recipe if you would like to make a homemade one.
How do you make these delicious brie bites? It’s SUPER simple! All you have to do is cut your puff pastry sheet in squares, arrange in a mini muffin pan, tuck brie cheese cubes in the puff pastry, top with cranberry sauce, then bake for 20 minutes until they’re golden and nice. And your baked brie bites are ready to be served!
Recipe Tips
- The best and easiest way to shape the bites is using a mini muffin pan, a regular size pan will not work.
- Do not cut off the rind of the brie cheese, it’s totally edible and won’t make a difference in the taste of the bites. If you remove it, the cheese will be difficult to work with.
- To make brie easier to work with, pop it in the freezer for 20 minutes before you cut it into squares.
- I like to use all-butter puff pastry sheets for the best flavor. Canned Cresent rolls also work great here.
- If using frozen puff pastry, thaw before using.
Storing Tips and Making Ahead
- To store: Store in the fridge in an airtight container for up to 3-4 days.
- To freeze: Either freeze unbaked bites or allow the baked brie bites cool completely, then arrange them on a sheet pan and pop it in the freezer until they’re solidly frozen. Then store them in a Ziploc bag or up to 1 month.
- To reheat: Reheat in the oven from chilled or frozen at 350°F (175°C) tented with foil until they’re warmed through and crispy.
- To make ahead: Assemble the bites in a mini muffin pan, but don’t bake. Keep in the fridge for up to 3 days until you’re ready to bake and serve.
Which Muffin Pan to Use
This recipe yields 24 cranberry brie bites, so you can either use a 24 cup mini muffin pan (like the one you see in my pictures) which is easier. Or you can use 2 x 12 mini muffin pans.
Large muffin pans won’t work here.
If you love camembert cheese, then make sure to check out this baked camembert recipe. A festive appetizer ready in 15 minutes!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cranberry Brie Bites Recipe
Equipment
- 24 cup mini muffin pan
Ingredients
- 1 pack puff pastry sheet or Cresent roll thawed overnight in the refrigerator
- 8 oz brie cheese
- 1 cup cranberry sauce
- ¼ cup walnuts or pecans finely chopped
- ½ teaspoon sea salt flakes
- 24 fresh rosemary sprigs optional
Instructions
- Position oven racks in the middle of the oven. And preheat oven to 375°F (190°C).
- Unroll the puff pastry sheet, and cut it into 24 equal squares. Each square will be around 2 or 2.5 inches in size.
- Spray a mini muffin pan with non-stick spray, and press a puff pastry square into each cup.
- Cut the brie cheese into 24 pieces, and place one brie piece into the center of each puff pastry cup. Top with 1 teaspoon of cranberry sauce, sprinkle sea salt flakes, and top with chopped pecans or walnuts.
- Bake for 15-20 minutes or until the puff pastry is puffed and golden. Take the muffin pan out of the oven, and let the brie bites cool for 5 minutes.
- Transfer to a serving plate, and serve with fresh rosemary sprigs.
Notes:
- The best and easiest way to shape the bites is using a mini muffin pan, a regular size pan will not work.
- Do not cut off the rind of the brie cheese, it’s totally edible and won’t make a difference in the taste of the bites. If you remove it, the cheese will be difficult to work with.
- To make brie easier to work with, pop it in the freezer for 20 minutes before you cut it into squares.
- I like to use all-butter puff pastry sheets for the best flavor. Canned Cresent rolls also work great here.
- If using frozen puff pastry, thaw before using.
- Use any type of nuts that you like, I recommend pecans, walnuts, almonds, or pistachios.
- To store: Store in the fridge in an airtight container for up to 3-4 days.
- To freeze: Either freeze unbaked bites or allow the baked brie bites cool completely, then arrange them on a sheet pan and pop it in the freezer until they’re solidly frozen. Then store them in a Ziploc bag or up to 1 month.
- To reheat: Reheat in the oven from chilled or frozen at 350°F (175°C) tented with foil until they’re warmed through and crispy.
- To make ahead: Assemble the bites in a mini muffin pan, but don’t bake. Keep in the fridge for up to 3 days until you’re ready to bake and serve.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on Little Sunny Kitchen in December 2019.
Fadi Asfour says
Easy to make, crowd pleaser, and so Instagram worthy! I will be making this again for sure.
Diana says
So glad to hear that you liked it, Fadi! Thank you so much for taking the time to leave a review.
Margaret says
Can these be made the day before..