Cranberry Brie Bites are an elegant, tasty, fun appetizer that are always a crowd pleaser – And they can be prepped in 30 minutes!
Cranberry Brie Bites are an outrageously quick, easy, make-ahead friendly holiday appetizer that always disappear in a flash. These little beauties taste like mini baked brie made with buttery, flaky, puff pastry stuffed with cubes of creamy, melty brie cheese, sweet, tangy pepper jelly cranberry sauce all crowned with nutty pistachios and aromatic rosemary. They are gooey, soft and crispy, sweet and savory perfection. These Cranberry Brie Bites are the perfect holiday appetizer and guaranteed to become a new tradition and requested fan favorite!
Holiday appetizers are one of the most enjoyable reasons for the season in my book. From Cranberry Meatballs and Cocktails Meatballs to Cheesy Artichoke Dip Bites, French Onion Dip Cranberry Pistachio Cheese Log Cherry Cheesecake Dip and now these Cranberry Brie Bites – there is always something for everyone!
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WATCH: How to Make Cranberry Brie Bites
Why You’ll Love These Cranberry Brie Bites
These Cranberry Brie Bites are a mini, adorable, easy-to-work with version of my stuffed baked brie in puff pastry. They have been on my bucket list to make for sometime and were 1000X worth the wait; I could not stop eating them! Just call them your new holiday appetizer MVP. Here’s why they’re so praise-worthy:
Mini Brie Bites Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
WHAT IS PUFF PASTRY?
If you haven’t worked with puff pastry before, it is a dream! Essentially, puff pastry is layers and layers of dough and butter merged together that emerges beautifully golden, soft, crunchy and flaky once baked, creating the perfect vessels for our Cranberry Brie Bites. It is also super versatile;
I’ve used it in Chicken Empanadas, Cannoli Cones, and Baked Brie.
Puff pastry comes frozen and typically takes 30 minutes to thaw on the counter, but just follow the thawing instructions on the back of the box. I like to work with the dough with it is semi-thawed because it is easier to cut and less tacky.
HOW TO MAKE cranberry brie bites
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Can I bake both batches at once?
This recipe is made in two mini muffin tins which means you can either assemble and bake both tins at once or assemble one tin and bake and assemble the second tin while the first tin is in the oven. To bake two pans at the same time, place one pan in the upper third of the oven and the second pan in the lower third of the oven; switch the pans halfway through baking.
Can you make Brie and Cranberry Bites ahead of time?
Cranberry Brie Bites are a winning appetizer because they can be baked and frozen (see freezer instructions) or completely assembled ahead of time and refrigerated. To refrigerate, fully assemble the bites in the muffin pan, cover with plastic wrap and refrigerate for up to 2 days. When ready to serve, bake for 20-25 minutes at 350 degrees F.
Cranberry Brie Bites Recipe Variations
Cranberry Brie Bites can be transformed into all sorts of different puff pastry bites by using different fillings. Here are some ideas:
Brie Cranberry Bites Recipe Tips
How to serve cranberry brie bites
The Cranberry Brie Bites can be served fresh out of the oven or at room temperature – both are scrumptious! Serve them alone or as part of a charcuterie board along with grapes, figs, pears and/or apple slices, pecans, pistachios, walnuts, almonds, jams, cold meats and crackers.
How long do Cranberry Brie Bites Last?
Cranberry Brie Bites should be covered or transferred to an airtight container and stored in the refrigerator for up to three days.
Can you reheat Cranberry Brie Bites?
Yes! Tent the muffin tin with foil and bake at 350 degrees F until warmed through. If you’re enjoying leftovers, you can also microwave them for 10 seconds or so.
Can you freeze Cranberry Brie Bites?
Yes, Cranberry Brie Bites freezer very well. Bake the brie bites according to recipe directions then allow to cool completely. Once cooled, transfer to a baking sheet in a single layer so they aren’t touching and freeze until solid, about 1-2 hours. Store the frozen bites in a single layer in an airtight freezer-safe container or freezer bags for up to 2 months. When ready to serve, reheat directly from frozen at 350 degrees F for about 10-15 minutes, or until warmed through.
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Mini Cranberry Brie Bites
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Ingredients
- 2 puff pastry sheets
- 8 ounces brie cheese
- 1 1/2 cups whole cranberry sauce
- 1/3 cup pepper jelly
- 1/4 teaspoon ground cinnamon
- pinch cloves
- 1/2 cup pistachios, walnuts, or pecans finely chopped
- fresh rosemary sprigs (optional)
Equipment
- 2 24 cup mini muffin pans
Instructions
- Thaw the puff pastry according to package directions until it’s thawed but still cold (easier to work with if it’s not thawed completely). Meanwhile, place the brie in the freezer for 20 minutes or until firm to the touch. Once firm, slice the wheel of brie in half through the equator then chop into 48 pieces.
- Preheat the oven to 400 degrees F. Lightly spray two 24-well MINI muffin pans with non-stick cooking spray.
- Whisk together the cranberry sauce, pepper jelly, cinnamon and cloves in a medium bowl; set aside.
- Roll out one sheet of puff pastry onto a well-floured surface into a 10×14-inch rectangle. Cut the pastry into 4 strips lengthwise and 6 strips crosswise to create 24 equal squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges. Repeat with second pastry in the second pan.
- Place a piece of brie in the center of each pastry square then top each brie with a heaping 1 teaspoon of cranberry sauce. Sprinkle with chopped nuts.
- To bake both pans at once, place one pan in the lower third of the oven and the second pan in the top third and switch positions halfway through baking. To bake one pan at once, place the pan in the middle rack of the oven. Bake for 15-20 minutes at 400 degrees F or until the puff pastry is golden and the cheese is bubbly. Let cool in the pan for 5 minutes before transferring to a serving platter. Garnish with fresh sprigs of rosemary if desired.
Video
Notes
- Puff pastry: is located in the freezer section of your grocery store. Depending on the brand you use, the package may come with one or two sheets, so make sure you end up with two, otherwise half the recipe.
- Brie cheese: you do not need to remove the rind.
- Pepper jelly: cranberry sauce on its own tastes a little flat, but add in some pepper jelly and taste the merry magic! Pepper jelly is located with the other jams and jellies at your grocery store. There is sometimes jalapeno pepper jelly or red pepper jelly – when given the option, you will want the jalapeno pepper jelly.
Make ahead and Storage Tips
- To store: let the bites cool completely then cover or transfer to an airtight container and store in the refrigerator for up to three days.
- To reheat: tent the muffin tin(s) with foil and bake at 350 degrees F until warmed through. If you’re enjoying leftovers, you can also microwave them for 10 seconds or so.
- To make ahead: fully assemble the bites in the muffin pan, cover with plastic wrap and refrigerate for up to 2 days. When ready to serve, bake for 20-25 minutes at 350 degrees F. You can also freeze baked brie bites for up to 2 months (see below).
- To freeze: bake the brie bites according to recipe directions then allow to cool completely. Once cooled, transfer to a baking sheet in a single layer so they aren’t touching and freeze until solid, about 1-2 hours. Store the frozen bites in a single layer in an airtight freezer-safe container or freezer bags for up to 2 months. When ready to serve, reheat directly from frozen at 350 degrees F for about 10-15 minutes, or until warmed through.
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Anita says
I made this recipe last year at holiday time and they were delicious—and popular with my family. Consider doubling the recipe. I did use the frozen mini tart shells as the stores near me were all out of puff pastry (must have been a seasonal shortage). That was even easier and tasted great!
Jen says
That’s so great they were a hit! Thanks for the tip on the mini tart shells, yum!
Dan says
These are fantastic. I made them tonight. Thank you for the recipe I’m sure they’re going to be a huge hit! Trader Joe’s didn’t have any wheels of Brie so I bought the pie shaped ones and just cut them diagonally into strips and then cut them down to 48 from there. That works as well.
Jen says
Thanks so much Dan, I’m so pleased you loved them. Thanks for sharing your brie tip!
Laura says
Hello! We made these last night and they were delicious! Except I had to cook for way longer than the recipe called for because some of the puff pastry was raw on the bottom (but golden up top). Even after longer cooking the bottoms were soggy and not crispy at all…any way to solve this? I put them together right before I put them in the oven. I put them in a silicone mini pan (does that affect the cooking vs. metal?) and on top of a metal cookie sheet in case there was spill over (also could’ve affected cooking?). Any ideas/solutions? Thank you!!!
Jen says
Hi Laura, I’m sorry the cooking time was off for you. I think the baking sheet and the silicone muffin tins were to blame. If you use a baking sheet, it has to be preheated in the oven before the muffin tin is placed on top. I did some research on silicone muffin tins and I discovered that some dishes require longer to bake in them – so this is likely one of them. Sounds like a perfect storm!
Tina HIndman says
Your recipes look tantalisingly tasty and I am definitely going to be trying them out!
Jen says
Thanks so much, I hope you discover many new favorites!
Donna says
I made 24 of them tonight and they boiled over, some out into the oven. Some crusts are almost empty. I went to several stores to be sure I did not get the soft creamed brie. I want to bake 24 tomorrow but need to know what to do to prevent this.
Jen says
I’m so sorry Donna, that is so frustrating! I haven’t experienced or heard of others with this problem, so I’m not sure the best answer. Possibly add the brie halfway through baking?
Janice says
My store only had double creme brie. Shall I try it (love Brie) or use cream cheese? This looks FABULOUS!
Jen says
I’m not sure if either of those options will melt too much and even bubble over. One reader said they had this problem so I’m wary to recommend it, sorry!
Leslie Herrand says
Made the Cranberry Brie Bites as an appetizer for Thanksgiving dinner. They were absolutely delicious and a big hit! Definitely a do over
Jen says
Thanks so much Leslie, I’m so pleased everyone loved them!
Sherie Dracup says
I love your recipes. However, this has to be the worst recipe I have ever made. The cheese boiled over, and I could not get them out of the pan. I tried again with less cheese, and cooked at 375. Same issue. Not ever going to use this one again. Too bad, as they tasted great.
Jen says
I’m so sorry you didn’t have a good experience with this recipe Sherie. This is the first I’m hearing this, and as you can see by my photos and video, this was not my experience. Did you use double cream brie?
Lauren says
These were a huge hit at our annual Friendsgiving! So easy to make, too. Thank you for another wonderful recipe! Will definitely be making these a tradition.
Jen says
Yay for new traditions! I’m thrilled this was an easy, yummy addition to your Friendsgiving!