This creamy, tangy Cranberry Brie Bites are just so simple and simply delicious! With only a few ingredients you can whip up these little puff pastry parcels with ease. Super easy appetizers everyone will love!
These Cranberry Brie Bites are the perfect holiday appetizers! Pillowy crescent dough is crowned with creamy brie and tart cranberry sauce for a flavor explosion in every bite. Super simple to make, they look and taste gorgeous!
Looking for more appetizers? Why not also try my Cheesy Broccoli Bites and my Crispy Baked Potato Skins!
Why you’ll love these Brie Bites with Cranberry
- Loaded with brie. Each bite is topped with a cube of creamy, melty brie.
- Topped with tangy cranberry sauce. Cranberry and brie are a match made in food heaven! You can by jarred sauce or whip some easy homemade cranberry sauce. Either way….delicious!
- An easy appetizer. Made with a handful of ingredients these little beauties come together in less than 30 mins.
Ingredients you’ll need
- Crescent Sheet or Puff pasty sheet
- Brie
- Unsalted Butter
- Cranberry Sauce
- Thyme or Rosemary
- Walnuts
- Honey (optional)
How to make these Cranberry Brie Bites
- Prep the pastry: Cut the crescent sheet roll into 1.5-2 inch squares, for 12 even pieces. Then place into a greased muffin tin.
- Layer the topping: top each pastry piece with cubed brie, cranberry sauce, herbs and crushed walnuts.
- Bake: Cook in the oven for 12 mins at 375F.
- Allow to cool, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Aim to cut your crescent squares into similar sizes, for even cooking.
- Be sure to grease you muffin tin with butter or non stick spray, for easy bite removal!
- You can used canned cranberry sauce/jelly if you don’t have any homemade cranberry sauce.
- If you would rather not use cranberry sauce, you can use any berry based jelly instead.
- If you don’t have fresh herbs, you can use dried.
- When the sides on the croissant dough are golden on the sides and the center cheese has melted, they’re done!
- If you don’t like nuts or even herbs, you can simply take those off.
- Some folks like to cut the rind off the brie but it’s not essential and actually adds more texture!
- Put the brie in the freezer for 15 mins before adding to the pastry. Slightly frozen brie is much easier to cut into even cubes.
- Top with a drizzle of honey for a lovely balance of sweetness.
FAQ’s
Can you make these ahead of time?
Yes indeed! In fact they’re great make ahead appetizers, freeing you up for enjoying the party! Just fully assemble the Brie Bites in the muffin pan, and refrigerate them unbaked for up to 3 days before baking. You can also bake and freeze the bites for up to 2 months.
How to freeze these Brie Bites
Cook the Brie Bites as the recipe directs then allow to cool completely. Spread the bites in a single layer on a baking sheet, and place in the freezer until solid. You can then store the frozen bites in a single layer in an airtight freezer-safe container for up to 2 months. When you’re ready to serve, reheat directly from frozen in a 375 F oven until hot.
How to store leftovers
Store leftovers in an airtight storage container in the fridge for up to 3 days.
Can I use something else other than crescent sheet?
Yes, I recommend if you are wanting to swap the crescent dough, the best choice would be using puff pastry sheet.
Variations
You can mix things up with these little pastry appetizers! Top with different herbs and nuts or go for different flavored jams, like marmalade, fig jam or pepper jelly. Basically have fun and get creative!
Other appetizers
- Air Fryer Chicken Wing Recipe
- Buffalo Cauliflower Wings
- Avocado Egg Rolls
- Lebanese Spinach Pies
- Baked Brie Cranberry Bread Bowl
I hope you enjoy all the recipes I share with you, including this Cranberry Brie Bites recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Cranberry Brie Bites
Ingredients
- 1 tub Crescent Sheet roll or puff pastry sheet cut into 2 inch squares
- 6 oz. Brie cheese cubed
- 1 tbsp. unsalted butter softened
- 1/3 cup cranberry sauce about 1 tbsps. per piece
- 1 tsp. fresh thyme or rosemary finely chopped
- 1/4 cup walnuts crushed
- 2 tbsps. honey optional for topping drizzle
Instructions
- Preheat oven to 375 degree F.
- Grease the 12 piece non-stick muffin tin with butter.
- Cut the crescent sheet into 1.5-2 inch squares. The whole sheet should be cut evenly into 12 pieces.
- Cut the brie cheese into 1 inch cubes.
- First, place each crescent dough piece into the individual muffin tins. Add a piece of brie cheese, top with the cranberry sauce and add the herbs and crushed walnuts on top.
- Bake in the oven for 12 minutes of until the sides on the crescent dough is golden on the sides and the center cheese has melted.
- Remove from the oven and let it cool for a couple of minutes. If you wish to drizzle some honey before serving you can do that now.
- Serve and enjoy!
Notes
- Use a preheated oven.
- Aim to cut your pastry squares into similar sizes, for even cooking.
- Be sure to grease you muffin tin with butter or nonstick spray, for easy bite removal!
- You can used canned cranberry sauce/jelly if you don’t have any homemade cranberry sauce.
- If you don’t like nuts or even herbs, you can simply take those off.
- If you would rather not use cranberry sauce, you can use any berry jelly instead.
- If you don’t have fresh herbs, you can use dried.
- When the sides on the crescent dough are golden on the sides and the center cheese has melted, they’re done!
- Some folks like to cut the rind off the brie but it’s not essential and actually adds more texture!
- Put the brie in the freezer for 15 mins before adding to the pastry. Slightly frozen brie is much easier to cut into even cubes.
- Top with a drizzle of honey for a lovely balance of sweetness.
I made these for Christmas and we really enjoyed them. The only thing I would do differently is that I decided on the option of using fruit jam instead of cranberry sauce. They ended up a bit too sweet and would have preferred the tartness of the cranberry sauce as in the original recipe. Probably would get 5 stars with the cranberry. These were quick and easy but looked really classy. I am grateful that the first reviewer asked the question about making ahead of time because an hour before we left for my daughter’s I made them. covered with saran wrap and then popped them in the oven when we arrived. None the worse for the delay in baking.
Hi Eileen!
Thanks for leaving a review! Glad they worked out good for you.
Wow!!! Some novice cooks on this or what???
Hi Michael!
Thanks for your review!
I printed this recipe and the first quarter of the page was empty. I think who ever formats your web page should do a sample printout before posting the recipe.
Hey Paul,
I am so sorry that happened to you. Every site show up differently on different computers and I have no control over how it will print the blog feed area itself. That’s why I have the print recipe button and that should take you to a completely new page to print out the recipe card itself.
I’m sorry to say that I do not have an oven that will allow you to bake a dish wrapped in Saran wrap. Did you possibly mean aluminum foil?
Hi Sharon,
I am a bit confused. I can’t see to find the part where you are referring to. No saran wrap is safe in any oven, I wouldn’t use that. I didn’t use aluminum foil for this recipe either. Can you please refer me to where you are talking about?
If I make these the night before to bring to a work party the next day, how should it be eaten? Room temperature? Or would they need to be heated back up? Thank you!
Hi Vi,
I personally recommend making them sometime before you go or the day of. You can prepare everything the night before in the muffin pan, wrap up with a saran wrap and then pop them in the oven say before you get yourself ready. Set a timer. They literally need about 12-15 minutes of baking time. This way you can take them fresh, crispy and the cheese will still be soft. But if you must bake them the night before, you need to store in an air tight container and reheat in the oven at 350 for 5 plus minutes or so before serving again to melt the cheese because it will get hard when cold. So I would personally do the first option I gave.
Brie is never a “hard” cheese. It’s classically spreadable at room temperature. I love this recipe, and even though they’d be most scrumptious heated, I believe it would be fine to serve them at room temperature.
Hi Edward,
I definitely know what brie is and it’s softness :). I didn’t mean hard as in hard cheese but rather meant that it wont be soft and gooey if it gets cold. And when you melt the brie and refrigerate it, it wont be as soft as what it was in it’s original state. Thanks for the comment though this way others will understand what I meant.