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Cranberry Brie Bites

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Last Updated on November 3, 2021 by Lisa Johnson

Cranberry Brie Bites are a sweet and tangy bite-sized appetizer that is super easy to make. Creamy brie topped with tart cranberry sauce and chopped pistachios, baked in flaky puff pastry. They are a festive appetizer for all of your holiday parties!

A platter of Puff Pastry Cranberry Brie Bites topped with fresh rosemary and chopped pistachios.

Your guests will be fighting over these tasty bite-sized morsels! And who could blame them, they are crazy delicious!!!

What you will need:

A box of puff pastry, brie cheese, chopped pistachios, cranberry sauce, fresh rosemary and flaked sea salt.

My mouth is watering just looking at the ingredients. 🙂

  • Puff Pastry- the wonder ingredient that makes all things taste amazing. I used frozen Pepperidge Farm puff pasty sheets that you can find in the freezer section at your local grocer store.
  • Brie Cheese – soft cows-milk cheese named after the French region which it originated. It has a pale color which is slightly grayish tinged under the rind of white mould. The rind is edible and the flavor varies from brand to brand.
  • Cranberry Sauce – the sweet and tangy flavor of the cranberry sauce blends perfectly with the nutty flavor of the brie. I used my Amaretto Cranberry Sauce, but any version will work.
  • Flaked Sea Salt – this adds a delightful punch to the creamy, sweet and tart flavors in this appetizer. Omit if your pistachios are heavily salted.
  • Pistachios – they are a member of the cashew family and considered a culinary nut, not a botanical nut. They have a creamy texture and a naturally sweet, yet earthy, flavor.
  • Rosemary – adds festive color and texture to these brie bites, and delicious flavor.

How to make cranberry brie bites with puff pastry:

Position the oven racks in the upper and lower thirds of your oven. Preheat oven to 375 degrees.

Unroll the puff pastry sheet onto a lightly floured work surface, and cut it into 24 equal squares. Each square will be about 2.5 inches in size.

Puff pastry cut into squares.

Spray a mini muffin pan with non-stick spray, and gently press a puff pastry square into each cup.

Mini muffin tin filled with twenty four puff pastry squares.

Cut the brie cheese into 24 pieces (about 0.5 to .75-inches), and place one brie piece into the center of each puff pastry cup.

A mini muffin pan sitting on a baking sheet with twenty four puff pastry squares with brie cubes.

Top with 1 teaspoon of cranberry sauce, sprinkle sea salt flakes (if using), and top with chopped pistachios.

Chopped pistachios on top of the cranberry brie puff pastry bites in a mini muffin pan.

Place the muffin tin on a baking sheet to catch any cheese that boils over and bake for 18-20 minutes, or until the puff pastry is puffed and golden. Take the muffin pan out of the oven, and let the brie bites cool for 3 to 5 minutes.

Baked cranberry brie bites in a min muffin pan.

Tip: grab a fork and push the gooey cheese back into the bites while they are hot!

Transfer to a serving platter or plate (a fork work well for lifting them out) and garnish with fresh sprigs of rosemary.

Easy, baked Cranberry Brie Bites with sprigs of fresh rosemary on a serving platter with one on a small plate on the right hand side.

Serve hot or at room temperature.

Recipe Notes & Tips:

  • I do not recommend using a silicone muffin tin, a metal one cooks much better…but I have no clue where it ended up!
  • You can use a regular-sized muffin tin in a pinch, but the shape will be different.
  • The brie cheese will be difficult to work with if you remove the rind, leave it on. If the cheese is still too difficult to cut, place it in the freezer for 15 to 20 minutes to firm up.
  • Substitute pecans, walnuts, or nuts of your choice.

To store:

Place bites into an airtight container and store in the refrigerator for up to 3 days.

To freeze:

Place unbaked bites or fully-cooled, baked brie bites on a sheet pan and place it in the freezer until they are frozen solid. Move them to a zipper top bag or air-tight freezer container and store them in the freezer up to 2 months.

To reheat:

Reheat chilled or frozen bites in a 350° oven until hot and crispy.

To make ahead of time:

Assemble the bites in a mini muffin pan, wrap in plastic wrap then foil, and place in the refrigerator for up to 3 days.

Tools used to create this recipe:

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Enjoy!!

Puff Pastry Cranberry Brie Bites topped with fresh rosemary and chopped pistachios.

Cranberry Brie Bites

Puff Pastry Cranberry Brie Bites are a sweet and tangy, easy to make bite-sized appetizer with brie, cranberry sauce and chopped pistachios.
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Course: Appetizer
Cuisine: American
Keyword: mini brie bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 Servings
Calories: 176kcal
Author: Lisa Johnson

Ingredients

  • 2 sheets puff pastry thawed
  • 8 ounces brie cheese
  • 1 cup cranberry sauce homemade or store-bought whole cranberry sauce
  • 0.5 cup chopped pistachios
  • 0.5 teaspoon sea salt flakes I used Maldon
  • 4 sprigs fresh rosemary cut into pieces

Instructions

  • Position the oven racks in the upper and lower thirds of your oven. Preheat oven to 375 degrees.
  • Unroll the puff pastry sheet onto a lightly floured work surface, and cut it into 24 equal squares. Each square will be about 2.5 inches in size.
  • Spray a mini muffin pan with non-stick spray, and gently press a puff pastry square into each cup.
  • Cut the brie cheese into 24 pieces (about 0.5 to .75-inches), and place one brie piece into the center of each puff pastry cup.
  • Top with 1 teaspoon of cranberry sauce, sprinkle sea salt flakes (if using), and top with chopped pistachios.
  • Place the muffin tin on a baking sheet to catch any cheese that boils over and bake for 18-20 minutes, or until the puff pastry is puffed and golden. Take the muffin pan out of the oven, and let the brie bites cool for 3 to 5 minutes. Tip: grab a fork and push the gooey cheese back into the bites while they are hot!
  • Transfer to a serving platter or plate (a fork work well for lifting them out) and garnish with fresh sprigs of rosemary. Serve hot or at room temperature.

Notes

  • I do not recommend using a silicone muffin tin, a metal one cooks much better…but I have no clue where it ended up!
  • You can use a regular-sized muffin tin in a pinch, but the shape will be different.
  • The brie cheese will be difficult to work with if you remove the rind, leave it on. If the cheese is still too difficult to cut, place it in the freezer for 15 to 20 minutes to firm up.
  • Substitute pecans, walnuts, or nuts of your choice.
  • Homemade Orange Amaretto Cranberry Sauce
  • TO STORE:
  • Place bites into an airtight container and store in the refrigerator for up to 3 days.
  • TO FREEZE:
  • Place unbaked bites or fully-cooled, baked brie bites on a sheet pan and place it in the freezer until they are frozen solid. Move them to a zipper top bag or air-tight freezer container and store them in the freezer up to 2 months.
  • TO REHEAT:
  • Reheat chilled or frozen bites in a 350° oven until hot and crispy.
  • TO MAKE AHEAD OF TIME:
  • Assemble the bites in a mini muffin pan, wrap in plastic wrap then foil, and place in the refrigerator for up to 3 days.

Nutrition

Calories: 176kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 162mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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