Flaky puff pastry, creamy brie, and a dollop of tangy-sweet homemade cranberry sauce come together in these irresistible Cranberry Brie Bites. Easy to prepare and beautiful to present - they are golden, gooey, and festive - the kind of appetizer that disappears in seconds! Perfect for holidays, potlucks, and cocktail parties.
If you love bite size cranberry snacks or appetizers, try Mini Cranberry Pecan Pies next.
Cranberries, oh cranberries! Perfect with orange flavor! If you haven't tried my Grand Marnier Cranberry Sauce, might as well go for Cranberry Orange Bread with Vanilla Glaze and Cranberry Orange Rolls.
Why You'll Love This Recipe
- Beginner Friendly: There's no complicated technique or measuring required; simply cut, fill, and bake. Even novice cooks will achieve impressive results on the first try.
- Use Any Add-ins You Like: Mix in creamy goat cheese instead of brie, add pecans instead of walnuts, include diced apples or pears - the possibilities are endless.
- Ultra-Flaky Texture: Puff pastry provides a golden, decadent crunch that pairs beautifully with creamy brie and tangy cranberry sauce for a truly luxurious bite. Using pre-made puff pastry means you can create a gourmet-level appetizer without fussing over homemade dough-ideal for busy holidays, parties, or last-minute guests.
Key Ingredients
- Crescent Dough or Puff Pastry: The pastry is the crispy, golden base that holds all the cranberry Brie Bites together. Crescent dough offers a mildly sweet, tender bite, while puff pastry lends extra flakiness and a classic French flair. Both are ideal for beginner bakers thanks to their convenience and reliability.
- Brie Cheese: Brie brings perfect creaminess and texture. Its soft interior melts beautifully, while the rind is edible and adds a slight tang. While you can remove the rind for smoother results, leaving it on preserves flavor and structure.
- Cranberry Sauce: Made with fresh cranberries! Whole berry cranberry sauce is best for visual appeal and an authentic, juicy texture-though jellied cranberry sauce works in a pinch for a smoother, sweeter finish. The tartness balances the rich cheese and buttery dough.
- Orange juice & orange zest
- Ground cinnamon: Adds warmth festive holiday flavor.
- Salt: Just a pinch enhances all the other flavors.
- Egg + water (egg wash): Brushed on the pastry edges to help them turn golden and shiny as they bake.
- Chopped walnuts: For extra crunch and texture.
- Fresh Rosemary: A small sprig of rosemary on each bite offers a pop of green and a piney aroma. Makes cranberry Brie Bites look quite gourmet as well!
How To Make Cranberry Brie Bites
1. Make the Cranberry Sauce: Simmer cranberries with sugar, orange juice, zest, water, cinnamon, and salt until thickened. Cool, stir in vanilla, and set aside.
2. Roll Out the Dough: Lightly flour your work surface and roll out crescent dough (or puff pastry). If using crescent rolls, seal the seams to make a seamless dough sheet.
3. Cut Dough Squares: Slice into small, evenly sized squares-aiming for one square per muffin tin cup so every bite is portioned just right.
4. Shape pastry cups: Gently press each dough square into a tin cup, letting the edges peek above for extra crunch after baking.
5. Add Brie: Cut your wheel of brie into small chunks. Place a piece into each dough-lined cup, ensuring there's enough room around the cheese for melting without overflow.
6. Spoon Cranberry Sauce: Top every cup with a generous spoonful of whole berry cranberry sauce, distributing berries and juices evenly.
7. Add Walnuts and Fold: Sprinkle the chopped walnuts on top. Fold the corners inwards.
8. Make an Egg Wash: Brush edges of pastry with egg wash for a golden finish.
9. Bake for 15-18 minutes at 350 F., until the pastry is puffed and golden brown.
10. Garnish with rosemary leaves and serve warm.
Cranberry Brie Bites
Ingredients
Homemade Cranberry Sauce
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- ⅓ cup water
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Cranberry Brie Bites
- 1 sheet puff pastry thawed
- 1 small wheel brie cheese (about 8 oz), cut into small cubes
- 1 cup homemade cranberry sauce
- 1 egg
- 1 tablespoon water (for egg wash)
- 4 tablespoon chopped walnuts
- fresh rosemary sprigs to garnish
Instructions
Make the Cranberry Sauce
- 1. In a medium skillet, combine cranberries, sugar, orange juice, orange zest, water, cinnamon, and salt.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until cranberries burst and sauce thickens.
- Let it cool completely, stir in the vanilla extract. Set it aside.
Assemble the Brie Bites
- Preheat the oven to 375°F (190°C). Grease a muffin pan and set it aside.
- Roll out puff pastry on a lightly floured surface and cut into 24 squares.
- Press each square into the wells of the muffin pan.
- Add a cube of brie into each pastry cup, then top with about 1-2 teaspoons of prepared homemade cranberry sauce.
- Sprinkle the chopped walnuts on top. Fold the corners inwards.
- Whisk egg and water to make an egg wash. Brush edges of pastry with egg wash for a golden finish.
- Bake for 15-18 minutes, until the pastry is puffed and golden brown.
- Garnish with rosemary leaves and serve warm.
Pro Tips for Perfect Cranberry Brie Bites
- Keep the pastry cold until you're ready to use it. If it gets too warm, it won't puff as well in the oven.
- Cranberry sauce can be made in advance. Brie bites taste best fresh, but you can assemble them a few hours early, cover, and refrigerate before baking.
- Prevent Sticking: Generously grease your muffin tin. If worried about sticking, use parchment paper strips to lift out the bites after baking.
- Dough Swapping: No crescent dough? Opt for puff pastry for an extra flaky crunch, or experiment with gluten-free pastry sheets. Just adjust the baking time if using thicker doughs.
- Brie Prep: If worried about the rind, trim it off for a smoother center. However, baking tends to mellow the rind's texture, so most guests won't notice.
- Avoiding Soggy Centers: Use drained whole berry sauce-not the liquid part-to stop pastry from getting soggy. A small amount goes a long way.
- Herb Alternatives: Swap rosemary with fresh thyme, sage, or even a sprinkle of chopped chives for a different flavor profile.
FAQ
- Can I make the cranberry sauce ahead of time? Yes! The cranberry sauce can be prepared up to 7 days in advance and stored in the refrigerator in an airtight container. Bring it to room temperature before assembling the bites.
- Can I use store-bought cranberry sauce? Absolutely. While homemade adds a fresher, brighter flavor, a good-quality store-bought cranberry sauce will work just fine if you're short on time.
- Can I use jellied cranberry sauce? Yes-while whole berry provides the best texture, jellied sauce works and delivers a smooth, sweet finish
- What can I use instead of puff pastry? Mini phyllo shells or crescent roll dough are good alternatives if puff pastry isn't available.
- Should the brie rind be removed? Leaving the rind on is traditional and edible-texture softens as it bakes. For a fully smooth bite, feel free to trim the rind.
- How do I serve a large crowd? Double or triple the recipe as needed; these appetizers are often the first to disappear at any event! If using a regular muffin tin, you may want to cut larger dough squares but bear in mind bites will be bigger and may need additional baking time.
Serving Suggestions for Cranberry Brie Bites
These appetizers pair beautifully with sparkling wines, holiday cocktails, or festive mocktails. Garnish serving trays with extra sprigs of rosemary, orange zest, or crushed pistachios for eye appeal. Arrange bites on a warm platter for optimal melty texture during parties; use a warming mat if serving over time to keep them just-right.
Make-Ahead, Storage, and Reheating Guide
- Make-Ahead Tips: Assemble the bites up to a day ahead, store (covered) in the fridge, and bake just before serving. They are best enjoyed fresh-unbaked dough can become soggy if left too long in the fridge.
- Freezing: Freeze baked cranberry Brie bites in a single layer, then store in an airtight container or freezer bag. Thaw overnight in the fridge for best results.
- Reheating: Warm bites in the oven or an air fryer; avoid microwaving for best pastry crispness. Air fryer reheating keeps the dough light and flaky-reheat just until the cheese is gooey again.
- Transporting: For traveling to parties, bake bites and let them cool, pack in a sturdy container, and reheat on site for fresh-from-the-oven flavor. Portable warming mats can be a handy solution for keeping them warm during longer trips.
Variations & Ingredient Substitutions
- Dried Fruit: No cranberry sauce? Try soaking dried cranberries, apricots, or cherries in warm water for a few minutes and layering with cheese.
- Jam Alternatives: Replace cranberry sauce with raspberry, blueberry, strawberry, or fig jam for an unexpected twist. Orange marmalade brings a sun-kissed citrus note that pairs well with brie.
- Nutty Add-Ins: Sprinkle finely chopped toasted pecans or walnuts between the brie and jam for richer texture and nuttiness.
- Savory Touches: Add a pinch of freshly ground black pepper or a touch of hot honey for a subtle savory-sweet balance.
- Cheese Swaps: While brie is classic, other soft-ripened cheeses like camembert or a mild goat cheese can stand in for a fun twist.
Essential Equipment
- Medium Skillet
- Muffin pan
- Cooling rack
- Serving platter
Amanda says
Beautiful bites