I love how these cranberry Brie bites bring together a flaky, golden puff pastry shell with warm, gooey Brie cheese and a dollop of tangy cranberry sauce. They’re easy to make and always a hit at parties, holiday dinners, or casual get-togethers.

Cranberry Brie Bites

Why I’ll Love This Recipe

I enjoy how simple yet elegant these bites are. The buttery puff pastry crisps up beautifully in the oven, while the creamy Brie melts into the tart cranberry sauce, creating a perfect blend of flavors. They’re quick to prep, bake fast, and disappear even faster from the serving tray. Whether I’m hosting or bringing a dish to share, these never fail me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry, thawed and cut into squares
Brie cheese, cubed
Cranberry sauce
Optional: chopped pecans or walnuts
Garnish: fresh rosemary or thyme sprigs
Optional: pinch of sea salt

Directions

I start by preheating the oven to 400°F.
I lightly grease a mini muffin tin to make removal easier later.
Then I roll out the puff pastry and cut it into roughly 3-inch squares. I press each square into the muffin tin cups.
I add a cube of Brie to each cup.
Next, I spoon about a teaspoon of cranberry sauce on top of each piece of cheese.
If I’m using chopped nuts or sea salt, I sprinkle those on now.
I bake them for 18 to 20 minutes, until the pastry is golden and the cheese is melted.
Once out of the oven, I let them cool slightly before transferring to a platter and topping with fresh rosemary or thyme, if desired.

Servings and timing

This recipe makes about 24 mini bites.

Prep time: 10 minutes (plus thawing time for puff pastry)
Cook time: 18–20 minutes
Total time: approximately 30 minutes

Variations

I sometimes swap Brie with goat cheese, camembert, or cream cheese for a different flavor profile.
I like using fig jam, apricot preserves, or even pepper jelly in place of cranberry sauce.
If I want a crunch, I add toasted pecans, pistachios, or candied walnuts on top.
For an ultra-easy shortcut, I’ve also used pre-made phyllo cups instead of puff pastry.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 5 minutes if refrigerated, or 10 to 15 minutes if frozen. When freezing, I let them cool completely first, then freeze them on a baking sheet before transferring to a sealed container or freezer bag. They keep well in the freezer for up to 2 months.

FAQs

Can I make these ahead of time?

Yes, I often assemble them up to a day in advance and store them in the fridge. When ready to serve, I just bake them fresh.

Do I need to remove the Brie rind?

I don’t remove it since the rind is edible and melts well, but it’s easy to cut off if I prefer a smoother texture.

Can I freeze these bites?

Absolutely. I freeze them after baking or even before baking. I reheat straight from frozen at 350°F until hot and golden.

What can I use instead of cranberry sauce?

I like experimenting with fig jam, orange marmalade, or a spicy pepper jelly for a twist.

Are there nut-free alternatives?

Definitely. I skip the nuts or replace them with seeds like pumpkin or sunflower seeds for a crunch without the allergens.

Conclusion

These cranberry Brie bites are one of my favorite appetizers to prepare. They’re delicious, beautiful, and come together quickly with just a few ingredients. Whether I’m hosting a holiday dinner or looking for a quick crowd-pleaser, these always get rave reviews. I love how flexible and make-ahead-friendly they are, which makes entertaining a breeze.