Baked brie is getting a bite-sized makeover in this irresistible Cranberry Brie Bites recipe! Puff pastry dough is filled with brie cheese and cranberry sauce, baked in the oven, then topped with roasted pecans and fresh rosemary. This sweet and savory appetizer is perfect for holiday parties, Thanksgiving, or Christmas celebrations!
Recently I helped co-host my sister’s baby shower, and these Cranberry Brie Bites were the first to disappear from the appetizer table!
With their buttery and flaky crust, salty cheese, and sweet but also tart cranberry sauce… It’s almost impossible to stop at just one!
And if you’ve ever had baked brie, this recipe tastes A LOT like it. But it’s made into cute individual-sized portions.
While these adorably delicious bites can be served any time, they make a wonderfully festive snack for holiday parties!
Plus, they can be prepared up to 48 hours in advance and popped in the oven just before serving. What host doesn’t love make-ahead party food?!
The simple ingredients you need to make this cranberry brie bite recipe include:
- Puff Pastry Dough. Sheets of puff pastry are often found in the freezer section of the grocery store. About 16-18 ounces will make 48 bites. Gluten-free puff pastry is available if needed.
- Brie cheese. You’ll need a little less than a pound. It isn’t necessary, but removing the rind will give an even creamier bite. Pop it in the freezer 15 minutes before slicing so it’s super easy to cut.
- Cranberry sauce. Either buy the canned kind or make a homemade cranberry orange sauce. If you select canned, you will need to mash it up.
- Nuts. Pecans are used in this recipe, but walnuts can be substituted. Chop them relatively small so you get a little in every bite.
- Herbs. Fresh rosemary pairs the best with the other flavors. Thyme is another option.
- Salt. Don’t forget this! Sprinkle just a pinch over each muffin cup before baking for the best taste.
How to Make Cranberry Brie Bites
The basic steps for making cranberry brie bites are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Cut the Cheese
Use a knife to remove the rind from the brie cheese. Then, cut the block into 48 equal-sized pieces.
Slice into Squares
Lightly dust a cutting board with flour and place one 8-ounce sheet of puff pastry dough on the board. You can also use the piece of wax or parchment paper that the dough came rolled in.
If the dough has started to crack, seal them and then roll them lightly with a rolling pin to make sure it holds together.
For square dough, cut into 25 equal-sized squares by making 4 slices one direction, and another 4 perpendicularly. If it is a rectangular piece of dough, make 6 cuts along the long side and 4 cuts along the short side to create 24 uniform squares.
Place the Puff Pastry
Prepare a mini muffin tin by spraying it liberally with non-stick cooking spray.
Set one square of puff pastry dough into each section and press it down to cover the sides. Ensure that the dough completely covers at least halfway up the sides so the filling does not spill over.
If you cut the dough into 25 squares you will have an extra to work with if you need to fill in any tears.
Fill ’em Up
Place one piece of brie and 1 teaspoon of cranberry sauce inside each piece of dough. Repeat until all of the squares are filled.
Sprinkle salt over the top of all of the stuffed bites. And don’t skimp here! Make sure you use the entire teaspoon over all of the bites.
Bake in Oven
Cook in a preheated 375°F oven for 15-18 minutes, or until the edges of pastry dough begin to turn golden brown.
During the last 5 minutes of cooking put a baking sheet filled with the chopped pecans in the oven to roast.
Sprinkle and Serve
Once you remove the baked bites from the oven sprinkle on the toasted pecans and fresh rosemary.
Serve warm and enjoy!
Meal Prep and Storage
- To Prep-Ahead: Cut the dough and cheese, make the cranberry sauce and assemble everything in the muffin tin. Cover and refrigerate the unbaked bites for up to 48 hours before cooking.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: The texture of brie will change when frozen, so it is not recommended.
- To Reheat: Bake in a 300°F oven until heated through, or simply warm in the microwave.
It isn’t necessary, but the rind will not melt like the cheese. So if you want the creamiest results you should remove it.
Acidic, tart, or sweet flavors pair best. Try cranberry, apples, strawberries, figs, or honey.
Brie is wonderful in that it can be enjoyed either cold or baked.
The tart fruit is balanced out well with sweet or creamy flavors. Cheese is a great match in addition to maple syrup, apples, oranges, and spices like cinnamon and nutmeg.
Expert Tips and Tricks
- Freeze it. Place the cheese in the freezer 15 minutes before cutting for easier slicing.
- Don’t toss it. Use any extra puff pastry dough to patch any rips in the squares.
- Chop ’em small. Cut the pecans into tiny pieces so you get some in every bite.
- Dust a dash. Don’t forget to sprinkle some salt over the top to really bring out the flavors.
- More than a garnish. The fresh rosemary makes them pretty but also adds fabulous flavor, don’t leave it out!
More Appetizer Recipes
Cranberry Brie Bites Recipe
Baked brie is getting a bite-sized makeover in this irresistible Cranberry Brie Bites recipe. This sweet and savory appetizer is perfect for holiday parties, Thanksgiving, or Christmas!
- 16 oz. puff pastry dough 2 sheets
- 1 lb. brie cheese
- 1 cup cranberry sauce homemade or canned
- 1 tsp. salt to taste
- ½ cup pecans finely chopped
- 2 sprigs rosemary fresh
Preheat oven to 375 degrees.
Remove the rind from the brie cheese and cut into 48 equal-sized pieces.
Lightly flour a cutting board and place one 8-ounce sheet of puff pastry dough. If a square piece of dough, cut into 25 equal-sized squares. If a rectangular piece of dough, cut into 24 equal-sized squares.
Spray a mini muffin pan liberally with non-stick cooking spray.
Place one square of puff pastry dough into a cavity and press it down to cover the sides. Make sure all of the sides are covered to at least half of the height so the filling does not spill over.
Add one piece of brie and 1 teaspoon of cranberry sauce to each piece of dough. Repeat with the remaining squares of puff pastry dough, brie cheese, and cranberry sauce until 48 mini muffin cavities are filled.
Sprinkle 1 teaspoon of salt over all of the muffin cups.
Bake in the preheated oven for 15-18 minutes, or until the edges of pastry dough begin to turn golden brown.
Place the chopped pecans on a baking sheet and roast in the oven during the last 5 minutes of cooking.
Just before serving, sprinkle on toasted pecans and add fresh rosemary. Serve warm and enjoy!