Cranberry Brie Bites (Easy 30-Minute Christmas Appetizer)

If you need a holiday appetizer that looks fancy but takes almost no effort, these cranberry brie bites are it. They’re small, warm, flaky and full of flavor.

Puff pastry squares are pressed into a mini muffin pan, filled with creamy brie and a spoonful of cranberry sauce, then baked until golden. A sprinkle of pecans and fresh rosemary makes them look like little Christmas presents.

I make a tray of these for almost every holiday gathering. They’re also a great way to use up leftover cranberry sauce after Thanksgiving.

Why You’ll Love These Cranberry Brie Bites

• Only 30 minutes. Quick prep and a short bake.
• Sweet and savory. Tart cranberry and creamy brie are a perfect match.
• Elegant. They look like they came from a caterer.
• Few ingredients. Puff pastry, brie, cranberry sauce and pecans.
• Make-ahead. Fill them early and bake when guests arrive.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.

• Puff pastry: One thawed sheet makes 24 bites. Mini phyllo shells are an even quicker swap.
• Brie: Leave the rind on. It’s edible and helps the cheese hold its shape. Camembert works too.
• Cranberry sauce: Whole berry sauce, homemade or canned. Fig or raspberry jam also works.
• Pecans and herbs: Chopped pecans add crunch, and rosemary or thyme adds a festive touch.
• Honey (optional): A light drizzle on top makes them extra special.

How to Make Cranberry Brie Bites

1. Prep. Heat the oven to 375°F (190°C) and grease a mini muffin pan.
2. Cut the pastry. Roll the puff pastry into a 12-inch square and cut 24 squares.
3. Fill. Press the squares into the cups and add a cube of brie, 1 tsp cranberry sauce and pecans.
4. Bake. Bake 15 to 18 minutes, until puffed and golden.
5. Finish. Cool 5 minutes, then top with herbs and a drizzle of honey.

My Tips for the Best Brie Bites

• Cut the brie while it’s cold. It’s much easier to cube.
• Keep the puff pastry cold until you use it so it puffs up nicely.
• Don’t overfill with cranberry sauce, or it will bubble over.
• Let them cool a few minutes before serving. The cheese is very hot.

Variations to Try

• Phyllo cups: Use 2 boxes of mini phyllo shells and bake 8 to 10 minutes.
• Fig and walnut: Swap cranberry sauce for fig jam and pecans for walnuts.
• Spicy: Use pepper jelly instead of cranberry sauce.
• Prosciutto: Tuck a small piece of prosciutto under the brie.

Make-Ahead, Storage and Reheating

• Make ahead: Fill the pastry cups up to 4 hours ahead, cover and refrigerate. Bake just before serving.
• Storage: Refrigerate leftovers within 2 hours for up to 2 days.
• Reheat: Warm at 350°F (175°C) for about 5 minutes to crisp the pastry.

What to Serve With It

These bites fit right in on a holiday appetizer table with cheese, crackers and fruit. For the filling, my 10-Minute Homemade Cranberry Sauce is perfect, and you can serve them alongside the Christmas Tree Pull-Apart Bread for a full party spread.

Frequently Asked Questions

Do I remove the rind from brie? No. The rind is edible and helps the cheese keep its shape while baking.

Can I use a regular muffin pan? A mini muffin pan works best. In a regular pan, cut 12 larger squares and bake a few minutes longer.

Can I use canned cranberry sauce? Yes. Whole berry sauce works best because it holds its shape.

Can I freeze them? You can freeze them unbaked in the pan, then bake from frozen, adding 3 to 5 minutes.

One Last Thing

These cranberry brie bites are a little bite of holiday magic. If you make them, please leave a comment and a star rating below. And save them to your Christmas appetizers board on Pinterest!