So, Let’s Talk About These Cranberry Brie Bites
Okay, here’s the truth: I didn’t even know what brie was until I was like, 23 and a half. Now, these cranberry brie bites show up at nearly every holiday gathering, sometimes in totally different shapes (once, I did triangles; disaster). One year, my uncle asked, “Did you actually make these?” which I insist was a compliment, even if it came out like an accusation. So clearly, there’s some magic here. Plus, who doesn’t like melty cheese in flaky pastry? Real effort-to-impress ratio is very much in your favour!
Oh—and fair warning—these disappear faster than a plate of chips at Game Night. Anyway, let's get into it before I get side-tracked complaining about my grocery store's cheese aisle...
Why I Always Make These (And Why You’ll Get Addicted)
Honestly, my family goes wild for this recipe because it’s kinda like bite-sized comfort food, but it definitely looks fancier than the effort it takes. I make these when I need something last-minute that still feels special and, frankly, they’re a lifesaver when a neighbour randomly pops by. I used to stress over getting the cranberry sauce just right, but I've since learned – as long as it's tangy and not too sweet, you can’t really mess it up (unless you really want to, I guess).
Bonus: you can absolutely taste-test as you assemble, just don’t blame me when you run out of brie before the trays are full.
This Is What You’ll Need (Or What I Use In a Pinch)
- 1 sheet of frozen puff pastry – I sometimes use crescent roll dough if that’s all I’ve got lurking in the fridge. Store brands are fine; honestly I can't tell the difference.
- About 150g (5oz) of brie cheese – I cut off the rind, but my cousin swears it's the best part. Your call!
- ½ cup cranberry sauce – Homemade is wonderful, but sometimes I just grab a jar. My grandmother preferred Ocean Spray, but really, any tangy kind works (avoid the jellied stick stuff, trust me).
- ¼ cup chopped pecans (optional – I skip these if someone's nut-averse or just forget, ha)
- Fresh thyme, if you want to feel fancy (or dried thyme, no one will know)
- 1 egg, beaten – but I've honestly left this out and nothing burned down
How I Actually Make Cranberry Brie Bites (With Key Digressions)
- Preheat your oven to 190°C (about 375°F). I always forget, so if you do too, just whack it on when you remember.
- Let your puff pastry thaw a bit – not all the way to squishy, but unrollable. If it's being stubborn, a rolling pin (or wine bottle, if that's what you've got) helps.
- Grab a muffin tin – mini one if you have it. Regular size works too, just bigger bites. Butter or oil it because once I didn’t and half the bites had to be pried out with a knife (no shame in it, but it’s annoying).
- Cut the pastry into about 24 squares (ish, they don't have to be perfect). Pop ‘em in the muffin cups – they’ll look wonky now and that is 100% normal.
- Cut the brie into little cubes (like about an inch). Drop a piece in each pastry-lined cup. This is where I’ll sneak a taste, but you do you.
- Spoon about a teaspoon-ish of cranberry sauce on top of each (more if you like things tangy)
- Scatter over some pecans, if you remembered!
- Add a smidgeon of thyme if you like (I sometimes skip, depends on my herb mood)
- Brush the exposed pastry with beaten egg, if you have the time and patience. Or skip it. I’ve done both.
- Bake for 13–16 minutes, until puffed and golden. If things look bubbly or the brie sort of leaks out – yes, that’s normal and frankly, the crispy-cheesy edges are the best parts.
- Let them cool for, I dunno, 5–10 minutes. I never manage the full ten because hungry people start hovering.
Notes from a Serial Taster
- If your brie is too gooey to chop, stick it in the freezer for 10 min. Saves a lot of mess (learned that after wrecking a knife or two)
- Sometimes the cranberry sauce bubbles over, but it’s not a big deal – just makes the bites look, um, rustic?
- The pastry always looks weird at first, very “Pinterest fail.” Once they bake up, though, all is forgiven.
I Tried These Variations—Some Worked, Some... Didn’t
- Swapped in camembert for brie. Good! Not earth-shattering, but good (maybe a bit funkier).
- Tried apricot preserves instead of cranberry—honestly, a little too sweet for me, but kids loved it.
- One rogue year: blue cheese and fig jam. Hated it. There, I said it.
Do You Really Need a Muffin Tin?
I mean, it helps tidy up the bites, but I’ve also made these just on a baking sheet. They sprawl a bit, kind of like lazy puppies, but taste the same honestly. No muffin tin? Try crinkling up some foil to make little cups. Or don't, just embrace flexible geometry.
How Long Will These Last (Actually)?
Technically you could store them in an airtight container in the fridge for up to 3 days. But, in my place, by the next morning there’s only a smear left and a mysterious crumb trail. So, yeah, ‘up to 3 days’ but probably much less if anyone else is around.
Serving Them Up (And What We Sometimes Do)
Weird tradition: these bites show up with sparkling cider at New Year’s for us. Also nice as a brunch surprise beside scrambled eggs. I’ve also popped leftovers (rare, but it happens) into a green salad – pretty great. Serve on a wooden board for that ‘I totally have my life together’ look.
“Pro Tips” From Someone Who’s Messed Up Before
- I once tried rushing the pastry thawing, microwaving it; basically, it turned to mush. Don’t. Just wait, or ask someone to distract you with a story.
- Letting them cool isn’t just a suggestion – molten cheese will destroy your tongue’s will to live if you jump the gun (ask me how I know).
- Actually, I find it works better if you poke the bottom once with a fork so the pastry puffs less aggressively. Not strictly necessary, but hey.
People Have Seriously Asked Me…
- Can I make these ahead of time?
- Yep! Assemble and chill ‘em in the fridge for a couple hours, then bake fresh. The pastry likes being cold (don’t we all?)
- Can I freeze them?
- Totally. But they do go a bit soft on reheat, so stick them in a hot oven for a few minutes to crisp back up.
- Does it matter what brie I use?
- Not really. Pricey French stuff might taste a bit richer, but I use the supermarket wheel most times.
Check out this Brie cheese guide if you’re feeling nerdy. - Is there a gluten-free version?
- Yes, I’ve heard of gluten-free puff pastry in health shops and some good recipes online. Haven’t tried it myself (yet).
Just a heads up: I’ve always believed recipes are a starting point, not gospel. Make it your own! And if your first batch is a bit wild-looking, well, it’s the taste that puts smiles on faces. Life’s too short for perfect party snacks.
Let me know if you get experimental with the cheeses! Oh, and don’t forget, if you need party inspo, Serious Eats has some wild appetizer ideas that always make me rethink my plans.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz brie cheese, cut into small cubes
- ½ cup cranberry sauce
- 1 tablespoon chopped fresh rosemary
- 1 egg, beaten (for egg wash)
- 2 tablespoon chopped pecans (optional)
- 1 teaspoon honey (optional)
- All-purpose flour, for dusting
Instructions
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1Preheat the oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin or line with paper liners.
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2On a lightly floured surface, roll out the puff pastry sheet and cut into 24 even squares. Press each square into a muffin cup.
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3Add a cube of brie cheese to each pastry cup, then top with about 1 teaspoon of cranberry sauce.
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4Sprinkle chopped rosemary and pecans (if using) over the top. Brush the pastry edges with beaten egg for a golden finish.
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5Bake for 12-15 minutes, or until the pastry is golden and the cheese is melted. Drizzle a little honey on top, if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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