Cranberry Brie Bites are an easy appetizer recipe that looks (and tastes) fancy. Tart cranberry sauce brightens and gooey baked brie are tucked into a buttery pastry in tidy bite-sized portions.

We love baked brie and even brie grilled cheese, but these are the perfect finger food for holiday gatherings or quick homemade snacks (and they take only minutes to prep). It’s the perfect way to use your homemade cranberry sauce following the holidays!

Cranberry Brie bites on a marble board

What is the Best Pastry to Use?

Cranberry brie bites will accommodate several kinds of pastry. There are several ready-made options, or you can mix up your own pastry dough if have the time. Here are some of the best pastries to use:

  • Canned Crescent Rolls – This is my personal favorite and the one I recommend in this recipe for the perfect balance between tastiness and convenience. Any kind of canned dough could be substituted.
  • Puff Pastry – Here’s another convenient one that’s yummy and easy, straight from the frozen food aisle. You will have to allow time for it to thaw, which isn’t always an option if you’re in a rush. Puff pastry is easy to work with and to cut into pretty shapes for decorating your brie bites.
  • Phyllo Dough (or Filo) – This dough also needs to be thawed and is a bit tricky to work with. Cut into squares and brush each layer with melted butter or clarified butter as you layer them into the tins. Use three or four layers. Extra time? Try making homemade phyllo cups!
  • Homemade Pastry – Always delicious and this recipe takes only minutes to put together from the classic pastry proportions of 3-2-1. As in 3 parts white flour, cut in with 2 parts butter, lard or shortening, held together with 1 part water (or less; just enough to bind ingredients). Roll it out to 1/8-inch-thick and cut into circles or squares large enough to fit into your muffin tins.

Raw cranberry Brie bites in a muffin tin with brie and cranberry

How to Make Cranberry Brie Bites

This recipe is as easy as 1, 2, 3! No prep and practically no cleanup!

  1. Line mini muffin tins with pastry cut into squares.
  2. Fill with brie chunks and top with cranberry sauce.
  3. Bake until the pastry is golden brown.

Wait until cool enough to sample and dig in. Yum!

How to Make Ahead

When you need something fast to contribute to a last-minute party or dinner invite, cranberry brie is just the ticket. They are also ideal for make-ahead convenience. They’ll keep in the fridge, tightly covered for up to 3-4 days.

  • To reheat, place in a 350°F oven, tented with foil until warmed through. Keep eye on them to prevent the pastry burning.
  • To freeze, assemble in the tins, but don’t bake. Freeze until hardened, then transfer to freezer bags or containers. They will keep 3 – 4 months. Thaw before baking.

Be sure to make a bunch of these yummy cranberry brie bites, because when those hungry party guests show up, these will be the first to disappear!

Yummy Make-Ahead Appetizers

Cranberry Brie bites on a marble board with rosemary
5 from 13 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cranberry Brie Bites

An easy 4-ingredient appetizer with creamy brie and tangy cranberry in a golden flaky crust.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 brie bites
Author Holly Nilsson

Equipment

buy hollys book

Ingredients  

  • 1 can refrigerated crescent rolls
  • 7 ounces brie cheese cut into 24 pieces
  • ½ cup cranberry sauce homemade is best
  • ¼ cup chopped pecans optional

Instructions 

  • Preheat oven to 375°F. Grease the wells of 2 mini muffin tins (24 wells).
  • Roll out crescent rolls into a sheet and pinch seams to seal. Cut crescents into 24 pieces.
  • Place each square of dough into a mini muffin tin. Fill with brie pieces and top with cranberry sauce. Sprinkle with chopped pecans if desired.
  • Bake until golden, about 7-10 minutes. Remove from pan immediately and serve.

Notes

Store leftover cranberry brie bites in the fridge in a covered container for up to 4 days.
To reheat, put brie bites back in the muffin tin covered with foil and bake in a 350°F until heated through.
5 from 13 votes

Nutrition Information

Calories: 79 | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 102mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Snack
Cuisine American
Cranberry Brie bites on a marble board and in a muffin tin with the title
Cranberry Brie bites on a marble board with rosemary and writing
Cranberry Brie bites with rosemary and text

Categories:

, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 13 votes (13 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Can the cranberry brie bites use Dried Cranberries instead of cranberry sauce?
    Love and have used so many of your recipes! I have them printed and in a 3-ring binder!

    1. So happy you are enjoying our recipes, Linda! Dried cranberries won’t provide enough moisture for this recipe so I wouldn’t recommend that substitution. But I hope you enjoy them!

  2. Hello! It says pecans are optional but my question is if you’re going to use them, do you put them on before or after you bake the cranberry/brie bites? Thanks! Can’t wait to try these!