Cranberry Brie Pastry Bites
Flaky, buttery, melty, and just the right amount of sweet — these Cranberry Brie Pastry Bites are the kind of appetizer that disappears the second they hit the table.
They’ve got everything going for them: puff pastry that bakes up golden and crisp, creamy Brie in the center, tangy cranberry sauce for brightness, and a little rosemary (plus nuts, if you like) to make them taste extra festive. They look elegant, but they come together in minutes, which makes them perfect for holiday parties, Friendsgiving, Christmas Eve spreads, or even a fancy-feeling snack night.
Because they’re baked in a mini muffin pan, each one turns into a little pastry cup that holds all that gooey, cheesy goodness — no mess, no fork, no problem.
Ingredients for Cranberry Brie Pastry Bites
- Puff pastry – Gives that flaky, buttery base without any work.
- Brie cheese – Creamy, mild, and perfectly melty in the oven.
- Cranberry sauce – Whole-berry or homemade; adds tart-sweet contrast.
- Honey – Optional, but lovely if you want a sweeter bite.
- Rosemary – Fresh is best for aroma and color.
- Egg – For brushing the pastry so it bakes glossy and golden.
- Pecans or walnuts – Optional crunch on top.
How to Make Cranberry Brie Pastry Bites
STEP 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin pan so the pastry doesn’t stick.
STEP 2: On a lightly floured surface, unfold the thawed puff pastry sheet. Cut it into 24 even squares using a knife or pizza cutter. Try to keep the pieces close in size so they bake evenly.
STEP 3: Press one pastry square into each well of the mini muffin pan, gently pressing it down to form a little cup. Drop a cube of Brie in the center of each pastry cup. You can leave the rind on or trim it off — it melts either way.
STEP 4: Spoon about ½ teaspoon of cranberry sauce over the Brie in each cup. If you like a sweeter bite, drizzle a tiny bit of honey over the top.
STEP 5: Sprinkle each bite with a pinch of chopped rosemary and, if you’re using them, a few chopped pecans or walnuts. Brush the exposed pastry edges lightly with the beaten egg to help them bake up shiny and golden.
STEP 6: Bake for 13–15 minutes, or until the puff pastry is puffed and deep golden and the Brie is melted and bubbly.
STEP 7: Let them cool in the pan for a few minutes, then lift out and serve warm or at room temperature. They’re best the day they’re baked, when the pastry is still crisp.
Can I Make These Ahead?
You can assemble the bites, refrigerate the pan (unbaked), and bake just before serving. If they’ve been chilled, add a minute or two to the bake time. Baked bites can also be rewarmed in a 325°F (165°C) oven for a few minutes to re-crisp the pastry.
Can I Change the Filling?
Absolutely. Swap cranberry for fig jam, apricot preserves, or hot pepper jelly. You can even add a tiny piece of prosciutto under the Brie for a savory twist. Brie is very flexible and pairs well with sweet or salty toppings.
Helpful Tips
- Keep the puff pastry cold while you work so it puffs nicely.
- Don’t overfill with cranberry — a little goes a long way.
- Use whole-berry cranberry sauce for the prettiest look and best texture.
Serving Ideas for Cranberry Brie Pastry Bites
Serve these on a holiday appetizer board with cured meats, grapes, and nuts, or pair them with a simple green salad for a light starter. They also make a lovely addition to brunch — fancy-looking, but secretly very easy.
Storage
Store leftovers in the refrigerator for up to 2 days and reheat in the oven or air fryer until warm and crisp again. Avoid the microwave, which makes the pastry soft.
Cranberry Brie Pastry Bites
Ingredients
- 1 tablespoon finely chopped fresh rosemary leaves or ½ teaspoon dried rosemary for garnish
- 1 sheet of puff pastry dough approximately 8 ounces, fully thawed
- 8 ounces Brie cheese rind optional, diced into small portions
- 1 tablespoon liquid honey optional, for added sweetness
- ½ cup whole-berry cranberry sauce either canned or homemade
- 1 tablespoon crushed pecans or walnuts optional for texture
- 1 egg beaten, used as an egg wash for a golden finish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease the wells of a mini muffin pan to prevent sticking.
- Roll out the thawed sheet of puff pastry on a lightly floured work surface. Using a sharp knife or a pizza wheel, divide the sheet into 24 even squares.
- Gently press each square of pastry into the prepared mini muffin tins, forming small cups.
- Nestle a cube of Brie cheese into the center of each pastry cup.
- Spoon approximately ½ teaspoon of cranberry sauce over the Brie in each cup.
- Optionally drizzle a small amount of honey over each filled pastry for a touch of sweetness. Scatter chopped rosemary and nuts over the top of each bite. Use a pastry brush to apply a thin layer of beaten egg to the exposed pastry edges.
- Place the muffin tin in the preheated oven and bake for 13 to 15 minutes, or until the pastry is puffed and turns a rich golden brown.
- Allow the bites to cool slightly before removing from the pan. Serve warm or at room temperature for best flavor and texture.