I love this recipe because it’s simple yet elegant. With just a few ingredients, I can create something that looks like it came from a fancy bakery. The puff pastry turns out perfectly crisp, while the Brie melts into a creamy layer that pairs beautifully with the tart cranberry and nutty crunch. I also love that I can prepare them ahead of time and bake them fresh when I’m ready to serve—perfect for entertaining during the busy holiday season.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 (8 ounce) round Brie cheese cooking spray 1 sheet frozen puff pastry, thawed ½ cup cranberry sauce ½ cup finely chopped walnuts sea salt to taste
Directions
I start by gathering all the ingredients and placing the Brie in the freezer for about 20 minutes—it makes cutting it into neat pieces much easier.
While the cheese chills, I lightly coat a 24-cup mini muffin pan with cooking spray to prevent sticking.
I roll out the puff pastry sheet into a 10×14-inch rectangle, then cut it lengthwise into 4 strips and crosswise into 6 strips, creating 24 even squares.
I gently press each square into a prepared muffin cup, shaping it into a little pastry shell.
Once the Brie is firm, I cut it into 24 small pieces, about ¾ inch each.
I spoon about 1 teaspoon of cranberry sauce into each puff pastry cup, then place a piece of Brie on top and sprinkle with 1 teaspoon of chopped walnuts.
I finish each bite with a light pinch of sea salt to enhance the flavor.
I place the muffin pan in the refrigerator and chill the assembled bites for at least 30 minutes (or up to 3 days if I’m making them ahead).
When ready to bake, I preheat my oven to 400°F (200°C) and bake the bites for 18–20 minutes, until the pastry is golden and puffed.
I let them cool for a few minutes before serving warm—they’re irresistibly gooey and flaky right out of the oven.
Servings and Timing
This recipe makes 24 bites and takes about 1 hour and 30 minutes total, including chilling time (20 minutes of prep, 20 minutes of baking, and 50 minutes of chilling).
Variations
Sometimes I like to swap the walnuts for pecans or almonds for a slightly different flavor. If I want to add a festive touch, I sprinkle a few fresh rosemary leaves or a drizzle of honey on top after baking. For a fall twist, I mix a little orange zest into the cranberry sauce. I’ve also used fig or raspberry preserves instead of cranberry sauce for a fun flavor change.
Storage/Reheating
I store baked Cranberry Brie Bites in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or reheated in a 350°F (175°C) oven for about 5–7 minutes until warm and crisp again. If I want to make them ahead, I assemble them fully, cover the pan tightly with plastic wrap, and refrigerate for up to 3 days before baking.
FAQs
Can I make these ahead of time?
Yes, I assemble them up to three days in advance and store them in the fridge until I’m ready to bake.
Do I need to remove the Brie rind?
I usually do for a smoother texture, but it’s fine to leave it on if I prefer a stronger flavor.
Can I use homemade cranberry sauce?
Absolutely. Homemade cranberry sauce adds extra freshness and depth of flavor.
Can I freeze these bites?
Yes, I freeze them unbaked on a tray until firm, then store them in a freezer bag for up to two months.
How do I bake them from frozen?
I bake straight from the freezer at 400°F for 22–25 minutes until golden and bubbling.
What can I use instead of walnuts?
Pecans, almonds, or pistachios all work well for a different crunch.
Can I use a different cheese?
Yes, Camembert or a soft goat cheese can be a delicious substitute for Brie.
How do I keep the pastry from getting soggy?
Chilling the assembled bites before baking helps prevent sogginess, and serving them shortly after baking keeps the pastry crisp.
What size muffin tin should I use?
A mini muffin tin works best to create bite-sized portions with perfect pastry-to-filling ratio.
Can I garnish them for presentation?
Yes, I love adding a tiny sprig of rosemary or a drizzle of honey before serving for a festive touch.
Conclusion
I love making these Cranberry Brie Bites because they’re easy, elegant, and absolutely delicious. The combination of buttery pastry, creamy cheese, and tart cranberry sauce makes them a standout appetizer for any holiday party or gathering. Whether served warm out of the oven or made ahead for convenience, these little bites never fail to impress and disappear quickly from the platter.
These Cranberry Brie Bites are a festive and elegant appetizer featuring creamy Brie, tangy cranberry sauce, and crunchy walnuts nestled in golden, flaky puff pastry. Perfect for holiday gatherings, they’re easy to make, beautiful to serve, and irresistibly delicious fresh from the oven.
Total Time:1 hour 30 minutes
Yield:24 bites
Ingredients
1 (8-ounce) round Brie cheese
Cooking spray
1 sheet frozen puff pastry, thawed
½ cup cranberry sauce
½ cup finely chopped walnuts
Sea salt, to taste
Instructions
Place the Brie in the freezer for about 20 minutes to firm up for easier cutting.
Lightly coat a 24-cup mini muffin pan with cooking spray.
Roll out the puff pastry into a 10×14-inch rectangle, then cut lengthwise into 4 strips and crosswise into 6 strips, creating 24 squares.
Press each pastry square into a muffin cup to form small pastry shells.
Cut the chilled Brie into 24 small pieces, about ¾ inch each.
Spoon 1 teaspoon of cranberry sauce into each pastry cup, top with a piece of Brie, and sprinkle with 1 teaspoon of chopped walnuts.
Sprinkle lightly with sea salt.
Chill the assembled bites in the refrigerator for at least 30 minutes or up to 3 days before baking.
Preheat oven to 400°F (200°C) and bake for 18–20 minutes, or until golden brown and puffed.
Cool slightly, then serve warm for the best texture and flavor.
Notes
Substitute walnuts with pecans, almonds, or pistachios for variation.
Add a drizzle of honey or a sprinkle of rosemary after baking for a festive touch.
Use fig or raspberry preserves instead of cranberry sauce for a flavor twist.
Chilling before baking prevents soggy pastry.
Freeze unbaked bites up to 2 months and bake directly from frozen.
