The Best Cranberry Brie Bites – Simple Christmas Eve Appetizers
These little bites check every holiday box: warm, buttery, sweet, tangy, and just a touch fancy. They’re the kind of appetizer that disappears fast, but they’re impossibly easy to make. Cranberry brie bites look impressive on a platter, yet you can pull them together with a few simple ingredients and a muffin pan.
If you’re hosting Christmas Eve or bringing a dish to share, these are a safe bet. Expect people to ask for the recipe, and maybe the last one on the tray.
What Makes This Cranberry Brie Bites Recipe So Good
- Perfect flavor balance: Buttery pastry, creamy brie, and tart cranberry sauce hit all the right notes: rich, tangy, and slightly sweet.
- Fast and low-effort: Uses store-bought puff pastry or crescent dough and takes about 30 minutes from start to finish.
- Easy to scale: Make one pan or several without extra fuss. Great for gatherings of any size.
- Customizable: Add nuts, herbs, a drizzle of honey, or a pinch of spice to match your crowd.
- Crowd-pleaser: Familiar flavors dressed up for the holidays.They look elegant but feel cozy and approachable.
Ingredients Cranberry Brie Bites
- 1 sheet puff pastry, thawed (or 1 tube refrigerated crescent roll dough)
- 8 ounces brie cheese (rind on is fine), cut into small 1/2-inch cubes
- 1/2 cup cranberry sauce (homemade or store-bought; whole berry preferred for texture)
- 2 tablespoons honey or maple syrup (optional, for extra sweetness)
- 1/4 cup chopped pecans or walnuts (optional, for crunch)
- 1 teaspoon fresh rosemary or thyme, finely chopped (optional, for aroma)
- 1 tablespoon unsalted butter, melted (optional, for brushing)
- Pinch of flaky sea salt or kosher salt
- Nonstick spray or a little oil for greasing the muffin pan
Instructions for Cranberry Brie Bites
- Prep the pan: Heat oven to 375°F (190°C). Lightly grease a mini muffin pan with nonstick spray or a thin film of oil.
- Cut the dough: On a lightly floured surface, unfold the puff pastry. Use a sharp knife or pizza cutter to cut it into 24 small squares.If using crescent dough, pinch seams together and cut into 24 squares.
- Press into cups: Gently press each square into the mini muffin wells, letting the corners rise up to form little cups. Don’t worry about perfection.
- Cube the brie: Cut the brie into small cubes, roughly 1/2 inch. The rind can stay on; it softens and adds flavor.
- Fill the cups: Place a cube of brie in each pastry cup.Top with about 1 teaspoon cranberry sauce. If using, add a few chopped nuts and a tiny pinch of herbs.
- Add a sweet touch: If you like, drizzle a little honey or maple syrup over the top of each cup. A light drizzle goes a long way.
- Bake: Bake for 12–15 minutes, or until the pastry is puffed and golden and the brie is melted and bubbling slightly.Rotate the pan halfway through for even browning.
- Finish: Brush the pastry edges with melted butter if you want extra sheen and richness. Sprinkle a pinch of flaky sea salt over the tops.
- Cool briefly: Let the bites cool in the pan for 5 minutes to set, then use a small spoon to lift them out to a serving platter.
- Serve warm: These taste best warm, but they’re still delicious at room temperature.
How to Store Cranberry Brie Bites
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to crisp the pastry again.
- Freezer (unbaked): Assemble the bites in the muffin pan, freeze until solid, then transfer to a freezer bag.Bake from frozen at 375°F (190°C) for 16–18 minutes.
- Freezer (baked): Freeze fully baked bites on a tray, then bag. Reheat at 350°F (175°C) for 8–10 minutes.
- Make-ahead: You can assemble up to 1 day ahead, cover the pan, and refrigerate. Bake just before serving.
Why This Cranberry Brie Bites is Good for You
- Balanced richness: Brie brings protein and calcium, while cranberry adds antioxidants and a bright, fruity counterpoint.
- Portion control built in: Bite-sized pieces make it easy to enjoy a flavorful appetizer without overdoing it.
- Whole ingredients, simple list: A short ingredient list keeps additives low and flavors clean.
- Flex for dietary needs: You can use reduced-sugar cranberry sauce, gluten-free pastry, or a lighter drizzle of honey to fit your goals.
Common Mistakes to Avoid
- Overfilling the cups: Too much cranberry sauce or brie can bubble over and stick.A teaspoon of sauce and a small cube of brie is enough.
- Skipping the chill: If your pastry gets warm and soft while you work, pop the pan in the fridge for 10 minutes before baking. Cold pastry puffs better.
- Using watery cranberry sauce: Thin sauces can make the pastry soggy. Whole berry or a thicker sauce works best.
- Overbaking: The pastry can go from golden to too dark quickly.Start checking at 12 minutes.
- Serving straight from the oven: Letting them rest for a few minutes helps the cheese set slightly, so the bites are easier to pick up.
Variations You Can Try
- Orange zest: Add a little grated orange zest to the cranberry sauce for a bright, citrusy note.
- Spiced honey: Stir a pinch of cinnamon or cardamom into the honey before drizzling.
- Savory herb twist: Use thyme and a crack of black pepper; skip the honey for a more savory bite.
- Almond and apricot: Swap cranberry for apricot jam and top with slivered almonds.
- Bacon crumble: Add a tiny sprinkle of crisp bacon over the cranberry for sweet-salty contrast.
- Gluten-free: Use gluten-free puff pastry or serve brie and cranberry on gluten-free crackers as a deconstructed option.
- Phyllo cups: Use store-bought mini phyllo shells for extra crunch and a quicker build.
FAQ
Do I need to remove the rind from the brie?
The rind is edible and softens as it bakes, adding flavor. You can trim it if you prefer a milder taste, but it’s not necessary.
Can I make these without a mini muffin pan?
Yes. Use store-bought mini phyllo cups on a baking sheet or form small pastry squares on parchment and pinch the corners to create shallow cups.
What cranberry sauce works best?
Whole berry sauce has more body, which helps prevent sogginess.
If you only have jellied sauce, chop it and stir to thicken before using.
How do I keep the bites from sticking?
Lightly grease the pan and avoid overfilling. Let the bites rest 5 minutes after baking, then use a small offset spatula or spoon to lift them out.
Can I use a different cheese?
Yes. Camembert, fontina, or a mild goat cheese work well.
Choose a melty, creamy cheese for the best texture.
How far in advance can I assemble them?
Assemble up to 24 hours ahead, cover, and refrigerate. Bake right before guests arrive for the flakiest results.
Why did my pastry not puff?
Warm pastry or an oven that isn’t fully preheated can prevent puffing. Keep the dough cold and bake in a properly heated oven.
Final Thoughts
Cranberry brie bites feel special without asking much of you, which is exactly what you want on a busy holiday evening.
They’re simple, adaptable, and always welcome next to a glass of bubbly or a mug of mulled wine. Keep a sheet of puff pastry and a wheel of brie in the fridge, and you’ve got a party plan ready to go. Bake them golden, add a little salt and a drizzle of honey, and watch the platter clear in minutes.
That’s Christmas Eve magic, made easy.
Ingredients
Method
- Prep the pan: Heat oven to 375°F (190°C). Lightly grease a mini muffin pan with nonstick spray or a thin film of oil.
- Cut the dough: On a lightly floured surface, unfold the puff pastry. Use a sharp knife or pizza cutter to cut it into 24 small squares. If using crescent dough, pinch seams together and cut into 24 squares.
- Press into cups: Gently press each square into the mini muffin wells, letting the corners rise up to form little cups. Don’t worry about perfection.
- Cube the brie: Cut the brie into small cubes, roughly 1/2 inch. The rind can stay on; it softens and adds flavor.
- Fill the cups: Place a cube of brie in each pastry cup. Top with about 1 teaspoon cranberry sauce. If using, add a few chopped nuts and a tiny pinch of herbs.
- Add a sweet touch: If you like, drizzle a little honey or maple syrup over the top of each cup. A light drizzle goes a long way.
- Bake: Bake for 12–15 minutes, or until the pastry is puffed and golden and the brie is melted and bubbling slightly. Rotate the pan halfway through for even browning.
- Finish: Brush the pastry edges with melted butter if you want extra sheen and richness. Sprinkle a pinch of flaky sea salt over the tops.
- Cool briefly: Let the bites cool in the pan for 5 minutes to set, then use a small spoon to lift them out to a serving platter.
- Serve warm: These taste best warm, but they’re still delicious at room temperature.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
