Easy Baked Cranberry Brie Bites for Festive Appetizers

Is there anything more festive than the bubbling, gooey magic of baked Brie? Now imagine that iconic flavor, wrapped up in a flaky, golden, bite-sized package just waiting to explode with sweet and savory goodness. These Baked Cranberry Brie Bites are not only gorgeous on a holiday platter; they’re one of the easiest, most foolproof appetizers you can possibly make. Seriously, if you can use a knife and preheat an oven, you’ve got this. They bring that wow factor without any of the stress, which is exactly what we need during the busy holiday season, right?

Why You’ll Love This

You’re going to adore these little flavor bombs for so many reasons. First, they come together in less than 30 minutes, making them a total lifesaver when guests are on their way and you need something impressive, fast. The combination is just perfect—salty, creamy brie, sweet-tart cranberry sauce, and that irresistibly buttery, flaky puff pastry. It’s a little bite of holiday comfort. And honestly, they feel so fancy, but they are so, so simple. No one ever needs to know how little effort went into them. They’re the kind of appetizer that disappears from the tray in minutes, guaranteed.

Ingredients You’ll Need

• 1 sheet (about 8-10 oz) frozen puff pastry, thawed: This is our shortcut to a golden, flaky crust without any fuss.
• 1 wheel (8 oz) Brie cheese: Creamy and decadent, it melts into pure heaven.
• 1/2 cup whole-berry cranberry sauce: Adds that essential sweet and tart pop of flavor.
• 1 large egg: For that gorgeous, shiny golden-brown finish on the pastry.
• 1 tablespoon water: To whisk with the egg for an egg wash.
• 2 tablespoons chopped pecans or walnuts (optional): For a little crunch and nutty depth.
• Fresh rosemary or thyme for garnish (optional): A sprinkle of green makes them look extra special.

Let’s Get Cooking Step by Step

1. Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners or give it a very light coating of non-stick spray. This prevents any cheesy mishaps from sticking.
2. On a lightly floured surface, roll out your thawed puff pastry sheet just enough to smooth any creases. Using a sharp knife or a pizza cutter, slice it into 12 equal squares. Gently press each square into a muffin cup, letting the corners point upwards. It’s okay if it looks a little messy—that’s part of the charm!
3. Now for the Brie. Using a small knife, carefully cut the rind off the top of the wheel. Don’t worry about getting every last bit; the rind is edible, but removing the top helps it melt more smoothly. Slice the cheese into 12 small, bite-sized chunks.
4. Place one piece of brie into each pastry-lined cup. Follow it with a small spoonful (about 2 teaspoons) of cranberry sauce right on top of the cheese. If you’re using nuts, sprinkle a few pieces over the cranberry layer.
5. In a small bowl, whisk together the egg and one tablespoon of water. Carefully brush this egg wash onto the exposed puff pastry corners. This is the secret to getting that beautiful, professional-looking golden color.
6. Bake for 15-18 minutes, or until the pastry is puffed and deeply golden brown, and you can see the cheese bubbling merrily inside. Let the bites cool in the pan for about 5 minutes. They will be molten lava hot right out of the oven! Use a spoon to gently lift them out onto a serving platter. Garnish with a tiny bit of fresh rosemary or thyme if you like, and serve warm.

Brie Puff Pastry Tips For Perfect Baked Bites

• Thaw your puff pastry in the fridge overnight for the easiest handling. If you’re short on time, you can thaw it on the counter for about 40 minutes, but keep an eye on it—you want it pliable but still cold.
• Don’t overfill the cups! A little cheese and cranberry go a long way. Too much filling can lead to leaks and a messy pan.
• If your pastry corners are browning too quickly, you can tent the pan loosely with a piece of foil for the last few minutes of baking.
• The egg wash is non-negotiable for that gorgeous color, but if you’re in a real pinch, you can use a little melted butter. It won’t be quite as shiny, but it’ll still taste great.
• Have fun with it! These are meant to be easy and stress-free. So what if a little cheese oozes out? That just shows people it’s deliciously real.

Delicious Variations & Substitutions

This recipe is wonderfully adaptable. For a different twist, try swapping the cranberry sauce for a fig jam or a spicy pepper jelly. Both pair beautifully with the creamy brie. If you’re not a fan of nuts, just leave them out—they’re optional for a reason. For a more savory bite, add a tiny pinch of fresh thyme or rosemary into the cup with the cheese before baking. And if you can’t find a full wheel of brie, those little pre-cut brie bites from the store work in a total pinch—just use one per cup!

Serving Ideas & Pairings for Holiday Gatherings

These Baked Cranberry Brie Bites are the star of any appetizer spread. I love to arrange them on a beautiful wooden board alongside other classic appetizers like simple Caprese skewers or tender appetizer meatballs. They also pair wonderfully with a board of sliced apples, pears, and some herb cheese and crackers for folks who want to build their own bite. For a drink pairing, they’re fantastic with a glass of sparkling cider, a crisp white wine, or even a festive mocktail. They’re rich, so the bubbly drink helps cut through and cleanse the palate.

Storage & Reheating Instructions

These appetizers are truly best served straight from the oven, but we all have leftovers sometimes. Let them cool completely, then store them in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven for about 8-10 minutes, until heated through and the pastry is crisp again. I don’t recommend microwaving, as the pastry will get very soggy. You can also assemble the bites ahead of time and keep them covered in the fridge for a few hours before baking—just add a few extra minutes to the baking time since they’ll be going in cold.

Frequently Asked Questions

• Q: Can I make these Brie Bites ahead of time?
  A: Absolutely! You can assemble the entire recipe up to a day in advance. Just cover the muffin tin tightly with plastic wrap and keep it in the fridge. When you’re ready, bake them straight from the fridge, adding a minute or two to the baking time.
• Q: Do I have to remove the rind from the Brie?
  A: It’s strongly recommended. The rind is edible, but it can be a bit tough and chewy once baked. Taking the top off allows the cheese to melt into that perfect, creamy consistency we all love.
• Q: My cranberry sauce is very thick. Is that okay?
  A: Yes, that’s perfect! A thicker sauce is actually better as it’s less likely to run everywhere and make the pastry soggy. If your sauce is too runny, you can simmer it in a small pan for a few minutes to thicken it up before using.
• Q: Can I use phyllo dough instead of puff pastry?
  A: You can, but the process and result will be different. Phyllo is much more delicate and you’d need to layer a few sheets with butter or oil to create each cup. Puff pastry is much more forgiving and gives a richer, flakier result for this particular recipe.