Flaky Brie And Cranberry Bites

It started on a chilly December evening at Marnie’s annual ornament swap, a small-town tradition that has somehow grown into a feast. Every guest brought something spiced cider, stuffed mushrooms, sugar cookies shaped like stars but the moment I set down the platter of Brie And Cranberry Bites, the room paused. Zoe from the bookstore leaned in with that look she gets when she’s about to ask for a recipe, and even Uncle Raymond, who insists he doesn’t “do cheese,” ate three without a word.

These little pastries have since become my fallback for impromptu holiday gatherings once for a rooftop gathering lit with fairy lights, once for a teacher appreciation potluck at Noah’s school where they vanished in ten minutes. Each event may look different new people, new laughter but the reaction to these buttery, cranberry-topped bites? Always the same.

The balance of creamy Brie And Cranberry Bites in a flaky pastry shell is just festive enough for a Christmas spread, but simple enough to pull together when guests text “We’re five minutes away!” Even better, they’re versatile. I’ve served them with a drizzle of honey on one occasion, a sprinkle of chopped rosemary on another. That adaptability is part of their magic, and once you make them, you’ll understand why Brie and Cranberry Bites land on repeat.

Short Description

Brie And Cranberry Bites are festive, bite-sized appetizers featuring creamy Brie cheese and tart cranberry sauce tucked into golden puff pastry.

Key Ingredients

• 1 sheet puff pastry (from 17.3 oz / 490 g package), thawed but cold
• 8 oz (227 g) Brie cheese, chilled, rind on
• ½ cup whole berry cranberry sauce
• 1 large egg (for egg wash)
• 1 tbsp water
• ¼ cup chopped toasted pecans or walnuts (optional)
• Fresh rosemary, thyme sprigs, honey, or flaky sea salt (optional for garnish)

Tools Needed

• Mini muffin tin or baking sheet
• Rolling pin
• Sharp knife or pastry cutter
• Pastry brush
• Small mixing bowl
• Parchment paper

Cooking Instructions

Step 1: Prep the Oven and Brie
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a mini muffin tin. Slice the chilled Brie into 24 even cubes and place back in the fridge to keep cold.

Step 2: Roll and Cut Pastry
Lightly flour your work surface and roll the puff pastry into a 10×15-inch rectangle. Cut into 24 equal squares using a sharp knife or pizza cutter.

Step 3: Assemble the Bites
Press each square gently into the mini muffin tin cups or place them evenly spaced on the baking sheet. Add one cube of Brie, followed by a spoonful of cranberry sauce, and a few chopped nuts if using.

Step 4: Apply Egg Wash
Whisk together the egg and 1 tbsp water. Lightly brush the exposed edges of the pastry with the egg wash to help it brown beautifully.

Step 5: Bake and Garnish
Bake for 15–20 minutes, or until puffed and golden brown. Let them cool for 5 minutes before garnishing with fresh rosemary, thyme, a drizzle of honey, or a pinch of flaky sea salt.

Why You’ll Love This Recipe

Elegant enough for the holidays, simple enough for weeknights

Sweet-savory contrast from cranberry and cheese

Customizable with toppings like honey or herbs

Ready in under 30 minutes

Perfect finger food for parties or potlucks

Mistakes to Avoid & Solutions

1. Using warm Brie
Warm Brie becomes too soft to cube. Keep it cold before cutting and assembling.

2. Letting puff pastry sit out too long
If the dough gets too warm, it won’t puff well. Work quickly or chill it again briefly.

3. Overfilling with cranberry sauce
Too much will bubble over. Use a small spoon — ½ teaspoon is perfect.

4. Not sealing pastry edges if placing on sheet
Lightly press down the corners so they don’t flop open in the oven.

5. Skipping the egg wash
It gives the bites their beautiful golden shine don’t skip it!

Serving and Pairing Suggestions

Serve warm as an appetizer with sparkling wine

Add to a charcuterie board with grapes and cured meats

Pair with mulled cider or pinot noir

Perfect for buffet spreads or elegant plated hors d’oeuvres

Serve at brunch with holiday quiche and fruit salad

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days

Reheat in oven at 350°F (175°C) for 5–8 minutes until warm and crispy

Avoid microwaving to maintain the pastry’s texture

You can assemble them ahead and freeze unbaked bites — just bake from frozen with a few extra minutes

FAQs

1. Can I use phyllo dough instead of puff pastry?
No, phyllo is too delicate and would dry out. Stick to puff pastry for structure.

2. Can I make these ahead of time?
Yes! Assemble them a day in advance, cover tightly, and refrigerate until baking.

3. Is it okay to remove the Brie rind?
You can, but the rind is edible and helps the cheese hold its shape while baking.

4. What if I don’t have cranberry sauce?
Try raspberry preserves, fig jam, or cherry compote for a similar flavor balance.

5. Can I use a regular muffin tin instead of mini?
You can, but increase the brie and filling portions, and bake an extra 3–5 minutes.

Tips & Tricks

Use a sharp knife or pizza cutter to get clean pastry squares

Freeze the Brie for 10 minutes before slicing for easier handling

For more flavor, mix a pinch of cinnamon into the cranberry sauce

Use silicone muffin trays for easier release

Top with chopped pistachios for a colorful twist

Recipe Variations

Savory Apple Brie Bites
Replace cranberry sauce with apple butter and top with chopped rosemary. Bake as directed. These taste earthy and warm.

Spicy Jalapeño Brie Bites
Swap cranberry sauce for jalapeño jelly. Garnish with a tiny slice of pickled jalapeño for heat lovers.

Caramelized Onion Brie Bites
Add a spoonful of sweet caramelized onions instead of cranberry sauce and top with fresh thyme.

Maple-Pecan Brie Bites
Use maple syrup in place of honey, and top with chopped pecans for a sweet nutty finish.

Fig & Walnut Brie Bites
Replace cranberry with fig jam and add a sprinkle of walnuts before baking. Drizzle with honey for a gourmet twist.

Final Thoughts

That snowy night at Marnie’s, I didn’t expect these Brie And Cranberry Bites to outshine the glazed ham or gingerbread cookies. But as people circled back to the platter for “just one more,” I knew these had found their place among winter classics. Every detail from the crisp, buttery shell to the molten center and jewel-like topping captures the cozy joy of gathering.

They may be small, but these bites carry the spirit of celebration. Easy to prepare yet always impressive, they belong at twinkling table settings and spontaneous moments alike. And next time you’re surrounded by clinking glasses and the hum of familiar voices, don’t be surprised if your Brie And Cranberry Bites disappear before you set down your glass.