There is something magical about biting through a buttery, golden pastry shell and hitting a pocket of warm, gooey brie. Add a spoonful of jewel-red cranberry sauce on top and you get that perfect balance of creamy, sweet and tart in one little mouthful. A sprinkle of crunchy toasted pecans and a whisper of rosemary make the whole kitchen smell like the holidays.
These bites are my go-to whenever I need an appetizer that looks fancy but takes almost no effort. They are perfect for Thanksgiving, Christmas parties, Friendsgiving, New Year's Eve or a cozy girls' night in. Since they use store-bought puff pastry and cranberry sauce, you can have two dozen on a platter in about forty minutes, and they are a smart way to use up leftover cranberry sauce after a big turkey dinner.
SaveThe first time I brought these to a holiday potluck, I set the tray down and turned around to grab a drink. By the time I looked back, half of them were gone and three people were asking me for the recipe. Now they are a standing request every December, and honestly, I always make a double batch because I end up sneaking a few straight from the pan.
Cranberry Brie Bites
Ingredients
Pastry Cups
Filling
Topping
Instructions
- Preheat and prep the pan
Preheat your oven to 375°F and set a rack in the center. Generously coat a 24-cup mini muffin pan with nonstick cooking spray, making sure to get into the corners so the pastry releases easily after baking.
- Toast the pecans
Place the chopped pecans in a small dry skillet over medium heat. Stir often for 3 to 4 minutes, until they smell nutty and turn a shade darker. Tip them onto a plate right away so they do not keep cooking in the hot pan, and let them cool.
- Cube the brie
Take the brie straight from the refrigerator, since cold cheese is much easier to cut cleanly. Slice it into 24 roughly equal cubes, about 1/2 inch each. You can leave the rind on; it softens in the oven and helps the cheese hold its shape. Return the cubes to the fridge while you prepare the pastry.
- Roll out the pastry
Lightly dust your counter and rolling pin with the flour. Unfold the thawed puff pastry sheet and gently roll it into a rectangle about 12 by 18 inches. Keep the pressure even so the pastry stays the same thickness all over and bakes evenly.
- Cut into squares
Using a sharp knife or pizza cutter, cut the pastry into 3-inch squares, making 4 rows by 6 rows for 24 squares total. Press straight down rather than dragging the knife so the layers stay separate and puff up nicely.
- Shape the cups
Gently press one pastry square into each mini muffin cup, pushing it against the bottom and sides and letting the corners stand up above the rim. The pointed corners will bake into pretty, crisp little edges.
- Brush with egg wash
In a small bowl, whisk the egg with the water until smooth. Lightly brush the exposed corners and edges of each pastry cup with the egg wash. Avoid letting it pool in the bottom of the cups, which can glue the pastry down and stop it from puffing.
- Fill the cups
Place one cold brie cube in the center of each pastry cup. Spoon about 1 1/2 teaspoons of cranberry sauce over the top of each cube, using all 3/4 cup. Do not overfill, or the filling will bubble over the sides as it bakes.
- Bake until golden
Bake for 14 to 16 minutes, until the pastry is puffed and deep golden brown and the brie is melted and bubbling around the cranberry sauce. If the edges are browning faster on one side, rotate the pan halfway through.
- Rest and release
Let the bites cool in the pan for 5 minutes so the cheese sets slightly. Run a thin knife or small offset spatula around each cup and lift the bites out onto a serving platter.
- Add the finishing touches
Sprinkle the toasted pecans and chopped rosemary over the warm bites. Drizzle the honey lightly across the platter and finish with a pinch of flaky sea salt. Serve warm while the brie is still soft and gooey.
Substitutions and variations
- Swap the puff pastry for two boxes (15 count each) of frozen mini phyllo shells and skip the egg wash; fill them straight from the box and bake for about 8 minutes.
- Use homemade cranberry sauce, fig jam or hot pepper jelly instead of canned cranberry sauce for a different sweet and tangy twist.
- Camembert works beautifully in place of brie and melts just as smoothly.
- Replace the pecans with chopped walnuts or shelled pistachios, or leave the nuts out entirely for a nut-free crowd.
- Use maple syrup instead of honey if you prefer a deeper, cozier sweetness.
Chloe's tips
- Thaw the puff pastry overnight in the refrigerator; if it cracks when you unfold it, let it sit at room temperature for a few minutes until pliable.
- Keep the brie cold until the moment you fill the cups so it holds its shape and does not get smeared everywhere.
- Stir the cranberry sauce before measuring so you get a good mix of whole berries and jelly in every bite.
- Work quickly with the pastry; if it turns soft and sticky, slide it onto a baking sheet and chill it for 10 minutes.
- Warm the honey for a few seconds in the microwave so it drizzles in thin, even ribbons.
How to store it
- Store leftover bites in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 5 to 7 minutes to bring back the crisp pastry and melty center; avoid the microwave, which makes the pastry soggy.
- To make ahead, assemble the filled cups in the pan, cover tightly and refrigerate for up to 8 hours, then bake as directed, adding a minute or two if needed.
- Freeze unbaked filled cups in the pan until solid, transfer to a freezer bag for up to 1 month, and bake from frozen for 18 to 20 minutes.
Serving suggestions
These little bites shine on any holiday spread and pair well with so many favorites.
- Arrange them on a charcuterie board with sliced salami, grapes and crackers
- Serve alongside a glass of sparkling wine, prosecco or a cranberry spritzer
- Pair with a crisp green salad for a light holiday lunch
- Set them out with other finger foods like stuffed mushrooms and deviled eggs
- Garnish the platter with fresh rosemary sprigs and sugared cranberries for a festive look
Frequently asked questions
Do I need to remove the rind from the brie?
No, the rind is completely edible and softens as it bakes. It also helps each cube keep its shape so the cheese does not run out of the pastry. If you dislike the texture, trim it off while the brie is cold.
Can I use fresh cranberries instead of cranberry sauce?
Raw fresh cranberries are too tart and firm to use on their own. Simmer 1 1/2 cups of fresh cranberries with 1/2 cup sugar and 1/4 cup orange juice for about 10 minutes until they burst and thicken, then cool completely before spooning onto the brie.
Why did my pastry cups not puff up?
Usually the pastry was too warm or the egg wash pooled in the bottom of the cups. Keep the pastry cold, brush only the edges and make sure your oven is fully preheated to 375°F before the pan goes in.
How far ahead can I make these for a party?
You can assemble them up to 8 hours ahead and keep them covered in the refrigerator, then bake right before guests arrive. Add the pecans, rosemary, honey and salt after baking so the toppings stay fresh and crunchy.
Let's get cooking!
Cranberry Brie Bites prove that the best party food does not have to be complicated. With a handful of simple ingredients and about forty minutes, you can set out a platter of warm, flaky, cheesy bites that disappear the minute they hit the table. Make a batch for your next holiday gathering, and do not be surprised when everyone asks you to bring them again next year. Happy baking, friend!
