Mini Cranberry Brie Bites with Puff Pastry

You want an easy crowd-pleaser that looks fancy but barely tries, right?

I stumbled onto these mini cranberry Brie bites years ago and they instantly became my go-to for last-minute parties and lazy holiday prep.

In this friendly guide I’ll give you the recipe, smart tips, and a few cheeky hacks so you can pull them off without sweating.

If you like extra inspiration, check my favorite baked Brie variations at Baked Brie with Cranberry Sauce recipe.

Why You’ll Love This Recipe

• Quick to assemble: Ready in about 20 minutes from start to finish.
• Crowd-pleaser: Sweet cranberry plus melty Brie equals pure snack magic.
• Make-ahead friendly: You can assemble early and bake just before serving.
• Flexible: Use store-bought cranberry sauce or your own jam; both work.
• Portable appetizer: These travel well to potlucks, game nights, or awkward family gatherings.
• Looks impressive: Guests assume you did something complicated, and you smile quietly.

Ever thrown together something and watched people act like you invented it? That’s this recipe. Want a crowd reaction with zero stress? This one gives it.

Ingredients You’ll Need

Ingredient

• 1 sheet puff pastry (thawed)
• 4 oz Brie cheese (rind removed and cut into cubes)
• 0.5 cup cranberry sauce (homemade or store-bought)
• 1 egg (beaten, for egg wash)
• 1 pinch salt and fresh ground pepper
• fresh thyme leaves or chopped pistachios (for garnish)

How to Make (Step-by-Step)

Preheat oven

1. Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or line with paper liners.

Roll out the pastry

1. Roll out puff pastry on a lightly floured surface. Use a 2-inch round cutter to cut out 24 circles. Re-roll scraps as needed.

Form the cups

1. Press each pastry circle into the muffin tin wells to form small cups.

Add the filling

1. Place a cube of Brie in each cup. Top with about ½ teaspoon of cranberry sauce. Sprinkle with a pinch of salt and pepper.

Egg wash

1. Brush the pastry edges with beaten egg for a golden finish.

Bake

1. Bake for 12–15 minutes or until the pastry puffs and turns golden brown. Let cool for 2 minutes before removing from the tin.

Garnish and serve

1. Garnish with thyme or pistachios if desired. Serve warm.

Small brie cubes melt fast, so cut them modestly. If you cut too big, the cheese will pool and push out. Trust me, even tiny cubes give great melt and flavor.

Pro Tips for the Best Results

• Keep pastry cold: Cold dough puffs better; work quickly and refrigerate scraps between rolls.
• Cut even circles: A consistent 2-inch cutter makes uniform bites that bake evenly.
• Don’t overfill: Too much cranberry or cheese can leak and flatten the pastry.
• Swap the cheese: If you hate Brie, try camembert or a milder triple cream.
• Make them ahead: Assemble, cover, and refrigerate for a few hours; bake when guests arrive.
• Serve warm: Brie melts beautifully warm; cold bites still taste fine but lose that gooey charm.

Freeze a few assembled bites on the tray, then transfer to a bag for longer storage. When you bake them from frozen, add a few extra minutes and they still pop nicely. This trick saves panic before guests arrive.

Fun Variations & Topping Ideas

Variations:

Try mixing in cooked crumbled sausage for a savory twist, or swap cranberry for apricot jam if you want something less tart.

You can also use these pastry cups as a crunchy base for a loaded potato soup garnish. Ever thought about doing that? I did it once and people were oddly into it.

Toppings:

• Bacon bits: Adds salty crunch.
• Shredded cheddar: For extra sharpness.
• Green onions: Bright, fresh pop.
• Sour cream dollop: Keeps things creamy.

If you like a sweeter bite, swirl a touch of honey into the cranberry before topping. For savory lovers, a smear of caramelized onions beneath the Brie does wonders. Ever tried a dab of Dijon? It wakes up the whole thing.

I sometimes add toasted walnuts for texture and a bitter note. Chopped dried apricots also pair well if you want chew and fruit. Keep it simple though; one bold extra topping usually beats five timid ones.

Storing and Reheating

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days.

To reheat, place bites on a baking sheet and warm in a 350°F oven for about 6–8 minutes so the pastry crisps and the Brie remelts.

Microwaving works in a pinch but it makes pastry soggy, so I avoid it unless speed matters more than crunch. Reheat in a hot oven or toaster oven and you get better texture.

For parties, warm a tray and replenish as people eat. Presentation matters: warm bites taste better and guests notice the difference.

Frequently Asked Questions (FAQ)

Can I make these ahead of time?

Yes. Assemble the cups and refrigerate for up to 24 hours. Bake right before serving for best puff and melt.

Can I use frozen puff pastry?

Yes. Thaw fully in the fridge overnight and keep it chilled while you work. Warm dough gets sticky and tears, so keep things cool.

What if someone hates Brie?

No drama. Swap in camembert or a mild goat cheese. I personally use triple cream when I want a richer bite.

Can I make them gluten-free?

You can try gluten-free puff pastry brands, but results vary. FYI I found that some GF doughs don’t puff as high, but the flavor still wins.

Can kids help?

Absolutely. Kids love cutting circles and dropping the cranberry spoonfuls. Supervise the oven work, but let them feel proud of the finished tray.

Shopping tips

Buy one good Brie wheel and skip the tiny pre-cut packs if possible. The rind peels off easily with a knife, and cutting from a wheel gives better portion control. You will thank yourself when the texture melts perfectly.

Conclusion

These mini cranberry Brie bites with puff pastry give you a fast, tasty appetizer that always reads as extra effort.

Try them for your next party and watch people fight politely over the last one.

For a slightly different spin and more detailed photos, I like this tested version of Brie bites: Brie Bites {Easy Puff Pastry Appetizer} – WellPlated.com.

If you try them, leave a comment and drop a rating — I read your comments and respond when I can. Go on, make these this week. You will get easy praise and maybe a recipe request. Snap a photo, post it, and tell me which topping you loved most — leave a rating if you liked it, and brag a little. Please share.