The perfect appetizer for the holidays are these cranberry brie bites. Not only are they eye-catching, but they are also easy to make and can be prepared ahead of time! You will love the medley of seasonal flavors in this recipe.

cranberry brie bites on a plate with rosemary garnish.

Last Thanksgiving, I made these baked brie bites with cranberry sauce and let me tell you they did not last long. It’s hard to say no to a bite-sized app with flaky puff pastry, melted cheese and perfectly paired fruit. For a little crunch, I topped each one with some chopped pecans and, for a holiday touch, a sprig of rosemary. If you have extra rosemary, consider adding these savory shortbread cookies to the appetizer plate.

Why You’ll Love This Recipe

  • Quick and easy: This appetizer is ready in under an hour using less than 10 easy-to-find ingredients.
  • Delicious flavor and texture: The creamy cheese against the sweet, yet tart, cranberry sauce and flaky puff pastry easily satisfies the palate.
  • Adaptable: The recipe can be easily adjusted to use different types of fillings.
  • Make ahead: They freeze really well and taste just as good after reheated in the oven.
  • Perfect holiday appetizer: I love serving these at Thanksgiving and Christmas, but they taste delicious any time of the year!

Ingredient Notes

bowls of ingredients to make cranberry brie bites with puff pastry.
  • Brie: One 8 ounce round of brie cheese is used for this recipe. You can use double cream or triple cream.
  • Puff pastry: You will need one sheet of puff pastry dough. I prefer the Trader Joe’s or Dufour brand because they are all-butter, but Pepperidge Farm works just as well. They usually come two to a pack (use the second one to make this mushroom tart).
  • Cranberry sauce: Choose your favorite cranberry sauce for this recipe! Canned, jarred or homemade works.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try a different cheese. Camembert cheese and goat cheese also taste delicious in this recipe.

Substitute the cranberry sauce. Fruit jams, such as raspberry, apricot or fig jam, are perfect swaps. You can also try apple compote, red pepper jelly or caramelized onions for a savory twist.

Add different garnishes. Instead of pecans, try walnuts! Swap out the rosemary sprigs for thyme. You can also top each bite with a drizzle of honey or sprinkle of bacon bits.

Double the batch. If you’re entertaining a large crowd, simply double the recipe to yield 48 servings.

Use a regular size muffin tin. Cut the puff pastry dough into 15 squares and the brie into 15 pieces. Add 2 teaspoons cranberry sauce to each cup when assembling and increase baking time to 25 minutes.

How to Make Cranberry Brie Bites

photo collage demonstrating how to make cranberry brie bites with puff pastry in a mini muffin tin.
  1. Cut the rind off the brie round. Place the cheese on a parchment lined plate and freeze it for 20 minutes.
  2. Roll the puff pastry into a 10×14-inch rectangle. Cut into 24 squares. Press each square into a mini muffin cup.
  3. Remove brie from the freezer and cut into 24 squares.
  4. Assemble and bake. Into each cup add a teaspoon of cranberry sauce, a cheese square and a sprinkle of pecans. Add a pinch of salt if desired. Bake at 375℉ for 18 to 20 minutes.

Expert Tips

Freeze the cheese. Brie is a super soft cheese, so this step makes it much easier to cut it into squares. It only takes about 20 minutes for it to firm up.

Grease the muffin tin well. This is super important to make sure they don’t get stuck! It’s also helpful to take the brie bites out of the muffin pan while they are still hot.

Make sure the pastry dough is still cool. If it sits at room temperature for too long, the crust won’t be as flaky. I typically defrost the pastry dough in the fridge overnight, then let it sit at room temperature for 5 to 10 minutes, or until soft enough to unroll.

baked brie bites in a mini muffin tin.

Make Ahead and Storage Tips

Store in an airtight container in the refrigerator for up to 3 days.

Freeze the baked brie bites after they have cooled completely. Place them on a baking sheet and freeze until firm, about 1 hour. Then place in an airtight container and freeze for up to 2 months.

Reheat at 350℉ until hot, about 5 minutes if room temperature and 10 to 15 minutes if frozen. I suggest adding aluminum foil as a protective shield to prevent burning.

Recipe FAQ

Can I make this recipe without a muffin tin?

Yes, you can bake the brie bites on a baking sheet. The brie might melt a bit so be sure to line the baking sheet with parchment paper. Baking time will be the same.

Can I keep the rind on the brie?

Yes, the rind is edible. You can keep it on the cheese if you like the texture and taste.

Should I serve them warm or at room temperature?

I suggest warm so the cheese is melted, but they also taste delicious at room temperature.

Can I use crescent dough instead of puff pastry?

Yes, you can substitute with one 8 ounce tube of crescent dough. Roll it out and pinch the seams together before cutting into 24 squares.

plate of cranberry brie bites with pecans and rosemary garnish.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

cranberry brie bites on a plate with rosemary garnish.

Get the Recipe: Cranberry Brie Bites with Puff Pastry

Impress your guests this holiday season with these baked cranberry brie bites. This flavorful appetizer is quick and easy to make.
5 (16 ratings)


  • 1 8 ounce round Brie cheese
  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • Flour, for dusting work surface
  • ¾ cup cranberry sauce
  • ½ cup finely chopped pecans
  • Sprigs of rosemary for garnish
  • Sea salt to taste


  • Cut off and discard the rind from the brie cheese. Place the cheese on a parchment-lined plate in the freezer for 20 minutes (this will make it easier to cut).
  • Preheat oven to 375℉. Generously grease a 24-cup mini muffin pan with cooking spray. Set aside.
  • On a lightly floured surface, roll the puff pastry sheet out into a 10×14-inch rectangle. Cut lengthwise into 4 even strips and then crosswise into 6 even strips, creating 24 squares. Gently press each square into a muffin cup. Prick the bottom with a fork.
  • Remove chilled brie from the freezer. Cut into 24 pieces, approximately 3/4-inch in size.
  • To assemble, spoon 1 teaspoon cranberry sauce into each muffin cup, then press in a piece of Brie and top with 1 teaspoon chopped pecans. Add a sprinkle of salt, if desired.
  • Bake bites in the preheated oven until golden brown, 18 to 20 minutes. Allow to cool slightly, then remove from the pan and serve warm or at room temperature.


Tip: Be generous when greasing the muffin tin to prevent the brie bites from sticking. It also helps to take them out of the muffin pan while they are still hot. 
Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 2 months. After the brie bites have cooled, place them on a parchment lined tray or plate and freeze for one hour, or until firm. Then, place in an airtight container and freeze. Reheat from frozen at 350℉ for 10 to 15 minutes.
Serving: 1bite, Calories: 117kcal, Carbohydrates: 8g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 85mg, Potassium: 32mg, Fiber: 0.5g, Sugar: 3g, Vitamin A: 61IU, Vitamin C: 0.1mg, Calcium: 20mg, Iron: 0.4mg

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