Cranberry Brie Bites

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These cranberry brie bites with puff pastry are the ultimate bite-sized holiday appetizer. Flaky, creamy, sweet, and tart—they’re quick, easy, and always a crowd favorite.

Prep Time10

Cook Time12

Course: Appetizer

Cuisine: American

Servings:

Author: Shreya Walia

Equipment

1 small muffin tray

Ingredients

2/3 sheet frozen puff pastry cut into 6 squares
2 ounces brie
1/2 c cranberry sauce
1 rosemary sprig for garnish

Instructions

Prep the tin: Lightly grease a mini muffin tin to ensure the pastry cups release easily and stay intact.
Cut the pastry: Slice the puff pastry into squares. I only use 2/3 of the sheet to create 6 square pieces. Gently press each square into the muffin wells, making sure the corners stick up for that cute “petal” look.
Add the brie: Place a small chunk of brie into the center of each pastry cup. Leave the rind on if you like—it melts beautifully and adds structure.
Spoon on cranberry sauce: Add about 1.5 tablespoons of cranberry sauce on top of each piece of brie, keeping it centered so it doesn’t overflow.
Bake: Bake at 375°F for 12–15 minutes or until the puff pastry is golden, crispy, and fully puffed and the brie is melty.
Finish with honey glaze: Drizzle warm honey over the hot cranberry brie bites right out of the oven for a glossy finish and extra sweetness.
Cool and serve: Let the bites rest for a few minutes so the cheese sets slightly before removing them from the tin and serving warm.

Notes

If you choose to make this recipe with crescent roll dough instead of puff pastry, just bake at 375°F for 10–12 minutes, or until the crescent dough is golden and the brie is melted.

Toppings + garnishes: Add a warm honey drizzle and chopped pistachios for a glossy, sweet finish. You can also use orange zest, rosemary, or chopped pecans for extra holiday flavor.

Freezing: Freeze the assembled (unbaked) bites on a sheet pan, then transfer to a freezer bag for up to 2 months. Bake straight from frozen and add 2–3 minutes to the cook time.

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