Easy Cranberry Brie Bites
Easy Cranberry Brie Bites are a delightful, festive appetizer combining creamy brie, tangy cranberry sauce, flaky puff pastry, and crunchy nuts, perfect for any occasion.
Servings: 24 servings
Ingredients
- 1 pack puff pastry sheet or Crescent roll thawed overnight in the refrigerator
- 8 oz brie cheese whole wheel, rind intact
- 1 cup cranberry sauce homemade or store-bought
- 1/4 cup walnuts or pecans finely chopped
- 1/2 teaspoon sea salt flakes
- 24 sprigs fresh rosemary optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). If using puff pastry, lightly flour your work surface and gently roll it out to smooth the folds. Using a round cookie cutter (about 2.5 to 3 inches in diameter), cut out 24 circles. If using crescent rolls, separate the dough into triangles and cut each triangle into smaller pieces to fit into your mini muffin tin. Grease a mini muffin tin with butter or non-stick spray.
- Press each pastry circle or crescent dough piece into the mini muffin tin cups, making sure the dough covers the bottom and sides to form little cups.
- Cut the brie into small cubes, about 1/2 inch each. Place one cube into the center of each pastry cup.
- Spoon about 1 teaspoon of cranberry sauce over each brie cube. Then sprinkle the finely chopped walnuts or pecans on top.
- Lightly sprinkle sea salt flakes over each bite.
- Bake in the preheated oven for 15-18 minutes or until the pastry is golden brown and the brie is melted and bubbly. Remove from the oven and let cool slightly. Garnish each bite with a small sprig of fresh rosemary if desired.
- Serve warm or at room temperature. Enjoy as an elegant appetizer with white wine or sparkling water.
Equipment
- Mini Muffin Tin
- Round Cookie Cutter
- Oven
Notes
Make sure puff pastry or crescent dough is fully thawed but still cold for easier handling. Don’t overfill pastry cups to avoid leakage. Use a sharp knife to cut brie cubes uniformly. Chop nuts finely to ensure they stick well. If sea salt flakes are unavailable, kosher salt works as a substitute. For a festive look, brush pastry edges with egg wash before baking. Fresh rosemary is optional but recommended for aroma. Variations include swapping cheese or fruit spreads, using different nuts, or making a vegan version with plant-based alternatives. Store leftovers in an airtight container in the refrigerator for up to 2 days, reheat in the oven at 350°F (175°C) for 8-10 minutes. Avoid microwaving to keep pastry crisp.