The holidays are all about gathering, and these Cranberry Brie Bites are my go-to for any Christmas party. They're buttery, flaky, and filled with creamy brie and tart cranberry sauce—a combination that never fails to disappear in minutes.
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I first made these for a cookie exchange a few years back, and they were gone before the cookies! Since then, they've become a staple at my own holiday celebrations. They're surprisingly simple to put together, but they look and taste like you spent hours in the kitchen.
Whether you're hosting a big bash or an intimate dinner, these little bites are guaranteed to be a hit. Plus, they're endlessly customizable, so you can make them your own.
Why You'll Love This Recipe
About the Ingredients
1 sheet (about 9.5 oz / 270g) frozen puff pastry, thawed
Use a good-quality all-butter puff pastry for the flakiest result. If you can't find a sheet, you can use a block and roll it out.
4 oz (115g) brie cheese, rind removed and cut into 24 small cubes
Use a ripe brie for the creamiest texture. If you prefer a stronger flavor, substitute with camembert or a triple-cream cheese.
1/2 cup (120g) whole-berry cranberry sauce
Homemade or canned works great. For a less sweet option, use a reduced-sugar cranberry sauce or make your own with less sugar.
1/4 cup (30g) chopped pecans or walnuts
Toasting the nuts first enhances their flavor. You can also use pistachios or omit them for a nut-free version.
1 large egg, beaten with 1 tablespoon water (egg wash)
This gives the pastry a beautiful golden sheen. If you're avoiding eggs, use milk or cream instead.
1 tablespoon honey, for drizzling (optional)
A little honey adds extra sweetness and a lovely glaze. You can also use maple syrup or leave it out.
Fresh thyme leaves, for garnish (optional)
Thyme adds a subtle earthy note that complements the cranberry. You can also use rosemary or skip it.
Tips & Tricks
Keep the puff pastry cold
Work quickly and if it gets too soft, pop it back in the fridge for 10 minutes. This prevents the pastry from shrinking and ensures flaky layers.
Remove the rind from the brie
The rind can become tough and chewy when baked. If you prefer, you can leave it on, but cube the brie with the rind on for easier handling.
Don't overfill the cups
Use just enough cranberry sauce to cover the brie, about 1 teaspoon. Too much filling can cause the pastry to become soggy.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or butter. This ensures the bites release easily.
2. Cut the Pastry
On a lightly floured surface, unfold the puff pastry and roll it out slightly to smooth the seams. Cut the pastry into 24 equal squares, about 2 inches (5cm) each. You can use a knife or a pizza cutter for clean edges.
3. Press into Muffin Tin
Gently press each pastry square into a mini muffin cup, making sure the corners stick up slightly. This creates a little cup that will hold the filling.
4. Fill with Brie and Cranberry
Place one cube of brie in each pastry cup. Top with about 1 teaspoon of cranberry sauce, then sprinkle with a few chopped pecans. The brie will melt and become gooey, while the cranberry adds a burst of tartness.
5. Brush with Egg Wash
Using a pastry brush, lightly brush the exposed pastry edges with the egg wash. This will give the bites a beautiful golden-brown color as they bake.
6. Bake Until Golden
Bake for 15-18 minutes, or until the pastry is puffed and golden brown and the edges are bubbling. The cheese should be melted and gooey. If you have an instant-read thermometer, the internal temperature should reach 165°F (74°C).
7. Cool and Garnish
Let the bites cool in the pan for 5 minutes before removing. This allows the cheese to set slightly and prevents burns. Garnish with fresh thyme leaves and a drizzle of honey, if desired.
Delicious Variations
Fig and Prosciutto
Swap the cranberry sauce for fig jam and add a small piece of prosciutto on top.
Apple Cheddar
Use sharp cheddar instead of brie and top with a small dice of apple and a sprinkle of cinnamon.
Herb and Garlic
Add a pinch of dried rosemary or thyme to the pastry before baking, and mix a little garlic powder into the cranberry sauce.
How to Store Cranberry Brie Bites with Puff Pastry
Refrigerator
Store leftover bites in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze baked bites on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.
Reheating
Reheat in a 350°F (175°C) oven for 5-7 minutes, or until warmed through and crispy.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes, you can assemble the bites up to 24 hours in advance and keep them covered in the fridge. Bake them just before serving, adding a couple of extra minutes to the baking time if needed.
Q: Can I use a different type of cheese?
Absolutely! Brie is classic, but camembert, goat cheese, or even a sharp cheddar will work well. Just make sure it's a cheese that melts nicely.
Q: How do I prevent the pastry from becoming soggy?
To avoid soggy pastry, don't overfill the cups with cranberry sauce, and make sure your cranberry sauce is thick. You can also pre-bake the pastry shells for 5 minutes before adding the filling.
Q: Can I use phyllo dough instead of puff pastry?
Yes, you can use phyllo cups or sheets. If using phyllo sheets, brush each layer with melted butter and stack 3-4 layers before cutting. Adjust baking time as phyllo browns faster.
I hope these Cranberry Brie Bites become a favorite at your holiday table! If you try them, let me know in the comments below—I'd love to hear how they turn out. And don't forget to share your own twists on this recipe! Small steps, big change.
Cranberry Brie Bites with Puff Pastry
Cranberry Brie Bites with flaky puff pastry are the ultimate easy holiday appetizer, ready in 30 minutes and bursting with festive flavor.
🧂 Ingredients
- 1 sheet (about 9.5 oz / 270g) frozen puff pastry, thawed
- 4 oz (115g) brie cheese, rind removed and cut into 24 small cubes
- 1/2 cup (120g) whole-berry cranberry sauce
- 1/4 cup (30g) chopped pecans or walnuts
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 tablespoon honey, for drizzling (optional)
- Fresh thyme leaves, for garnish (optional)
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or butter. This ensures the bites release easily.
- 2Cut the Pastry — On a lightly floured surface, unfold the puff pastry and roll it out slightly to smooth the seams. Cut the pastry into 24 equal squares, about 2 inches (5cm) each. You can use a knife or a pizza cutter for clean edges.
- 3Press into Muffin Tin — Gently press each pastry square into a mini muffin cup, making sure the corners stick up slightly. This creates a little cup that will hold the filling.
- 4Fill with Brie and Cranberry — Place one cube of brie in each pastry cup. Top with about 1 teaspoon of cranberry sauce, then sprinkle with a few chopped pecans. The brie will melt and become gooey, while the cranberry adds a burst of tartness.
- 5Brush with Egg Wash — Using a pastry brush, lightly brush the exposed pastry edges with the egg wash. This will give the bites a beautiful golden-brown color as they bake.
- 6Bake Until Golden — Bake for 15-18 minutes, or until the pastry is puffed and golden brown and the edges are bubbling. The cheese should be melted and gooey. If you have an instant-read thermometer, the internal temperature should reach 165°F (74°C).
- 7Cool and Garnish — Let the bites cool in the pan for 5 minutes before removing. This allows the cheese to set slightly and prevents burns. Garnish with fresh thyme leaves and a drizzle of honey, if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
