Cranberry Brie Puff Pastry Bites

Picture this: the table is set, candles are flickering, and everyone’s gathered around waiting for the feast to begin. Before the turkey even makes its grand entrance, you bring out a tray of golden, flaky cranberry brie puff pastry bites. The moment they hit the table, hands start reaching—no one can resist that buttery pastry with gooey brie and a pop of sweet-tart cranberry.

These little bites are the perfect balance of elegance and ease. They look like something you’d order at a fancy bistro, but in reality, they come together with just a few simple ingredients. The puff pastry bakes up crisp and airy, the brie melts into rich creaminess, and the cranberry sauce ties it all together with a bright, fruity contrast. They’re festive, fun, and just the right size for snacking before or after a big meal.

What I love most about these is their versatility. They’re just as welcome on a Thanksgiving appetizer tray as they are on the Christmas party spread. You can even serve them alongside pies and cakes as part of your holiday dinner desserts—guests will appreciate a little savory-sweet option in between the richer sweets. It’s no wonder these have become a favorite in so many holiday traditions.

If you’ve ever wanted a recipe that feels impressive without the stress, these brie and cranberry bites are exactly that. Whether you’re after easy baked brie bites to pair with wine, fruity Thanksgiving desserts to brighten the table, or cheese and cranberry appetizers to pass around at a party, this one dish does it all. And honestly, they disappear faster than you can bake them—so you might want to make a double batch.

Why You’ll Love It

• They look fancy without the effort. Guests will think you spent hours in the kitchen, when really it’s just puff pastry, brie, and cranberry sauce doing all the magic.
• Perfect bite-size portions. No forks, knives, or messy plates needed—just grab and enjoy. They’re the kind of Christmas party small bites that disappear the second they hit the table.
• Sweet meets savory in the best way. The buttery pastry, creamy cheese, and tangy cranberry make every mouthful balanced and satisfying.
• Holiday-ready in minutes. Whether you’re serving them as cheese and cranberry appetizers before dinner or sneaking them in with fruity Thanksgiving desserts afterward, they fit seamlessly into any holiday menu.
• Crowd-pleasing and customizable. You can swap in different jams, add a sprinkle of herbs or nuts, or keep them classic. Either way, everyone will be asking for the recipe.

Ingredient List

• 1 sheet puff pastry (thawed, but still cold)
• 6 oz brie cheese (cut into small cubes)
• ½ cup cranberry sauce (homemade or store-bought)
• 1 egg (for egg wash)
• Fresh rosemary or thyme sprigs (optional, for garnish)

Ingredient Notes

• Puff pastry – I always keep a box of frozen puff pastry in the freezer—it’s a lifesaver for easy holiday recipes. Make sure it’s thawed but still cold when you work with it, so it stays flaky while baking.
• Brie cheese – Go for a creamy, mild brie. I usually buy a small wheel and cut it into bite-sized cubes. Don’t worry about removing the rind—it melts beautifully and adds flavor.
• Cranberry sauce – I love using a homemade version when I have time, but a good-quality jarred cranberry sauce works perfectly too. Don’t skip the cranberry—it’s what gives these bites that festive, fruity finish.
• Egg wash – A quick brush of whisked egg gives the pastry that gorgeous golden shine.
• Herbs – Totally optional, but a little sprig of rosemary or thyme on top makes these look extra festive and adds a subtle earthy touch.

Kitchen Equipment Needed

• Mini muffin tin – Perfect for holding the puff pastry squares in shape as they bake. I use my nonstick 24-cup tin, and it works like a charm.
• Sharp knife + cutting board – For slicing the brie into neat little cubes and cutting the puff pastry.
• Small spoon – Ideal for scooping just the right amount of cranberry sauce into each pastry cup.
• Pastry brush – To apply the egg wash and give that glossy, bakery-style finish. (I swear by my silicone brush—it’s easy to clean and lasts forever.)
• Cooling rack – Helps the bites cool evenly without getting soggy on the bottom.

Instructions

Step 1 — Preheat & prep

• Preheat your oven to 400°F (200°C) and place the rack in the center.
• Lightly grease or spray your mini muffin tin so the pastry releases easily.
• Whisk the egg with 1 tablespoon of water to make the egg wash and set it nearby.

Pro tip: Make sure your oven is fully preheated — puff pastry needs that immediate blast of heat to puff properly.

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Step 2 — Handle and cut the puff pastry

• Keep the puff pastry cold until you’re ready to cut. Work on a lightly floured surface.
• Unfold the sheet and, if there are seam creases, gently smooth them with a rolling pin (no heavy rolling).
• Cut the pastry into 24 equal squares, about 2 inches (5 cm) each (this size drapes nicely into mini muffin cups).

Pro tip: If the pastry becomes soft or sticky, pop the squares back in the fridge for 10 minutes — cold pastry = flakier results.

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Step 3 — Prepare the brie & cranberry

• Cut the brie into 24 small pieces (roughly ½ inch / 1 cm cubes or small wedges) so each pastry cup gets a good melty bite. Leave the rind on.
• Spoon out your cranberry sauce and, if it’s very runny, let it drain briefly so you’re not adding too much syrup to each cup.

Pro tip: Use whole-berry cranberry sauce for texture — if using jarred sauce that’s syrupy, scoop some off the top so the bites don’t get soggy.

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Step 4 — Form the pastry cups

• Gently press each pastry square into a mini muffin cup, pushing the corners up the sides to form a little cup. Make sure the edges are snug against the tin so they keep their shape.
• If you have any leftover scraps, press them together, chill briefly, and reuse — don’t overwork the dough.

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Step 5 — Fill the cups

• Place one piece of brie in the bottom of each pastry cup.
• Top each piece of brie with about ½ teaspoon of cranberry sauce (adjust a tiny bit more for bigger minis).
• Lightly brush the exposed pastry edges with the egg wash — this gives a beautiful golden finish.

Pro tip: Don’t overfill the cups. Leave a little room for the brie to melt — otherwise the cheese can bubble over and make cleanup harder.

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Step 6 — Bake

• Place the mini muffin tin on a baking sheet (for easy handling) and bake in the preheated oven for 12–15 minutes, or until the pastry is puffed and golden and the brie has softened.
• Keep an eye during the last few minutes — ovens vary, and you want deep golden color without burning.

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Step 7 — Cool & finish

• Let the bites rest in the tin for 3–5 minutes after baking so the cheese settles.
• Carefully remove each bite with a small spoon or spatula and transfer to a cooling rack.
• Garnish as desired with a tiny rosemary or thyme sprig, a drizzle of honey, or a sprinkle of chopped pistachios for crunch.

Pro tip: Serve them warm but not piping hot — they’ll be at the perfect gooey stage after that short rest.

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Step 8 — Quick serving note (so they shine)

• Serve these straight away as easy baked brie bites with a charcuterie board or as cheese and cranberry appetizers before the main meal. They’re also a lovely addition alongside your holiday dinner desserts for a savory-sweet break.

Tips and Tricks for Success

• Keep everything cold. Puff pastry bakes best when it’s chilled, so work quickly and pop it back in the fridge if it starts to soften.
• Cut evenly. Try to make your pastry squares as uniform as possible so they bake at the same rate.
• Don’t skimp on the egg wash. That little brush of egg gives the pastry its bakery-worthy shine.
• Use the right cranberry sauce texture. Whole-berry holds up better than jellied, which can get runny.
• Serve warm. These bites are good at room temperature, but they really shine when the cheese is still melty.
• Make a double batch. They vanish fast—trust me, you’ll wish you had more.

Ingredient Substitutions and Variations

• Jam swap: Use fig jam, raspberry preserves, or apricot jam instead of cranberry for a fun twist.
• Nutty crunch: Add a sprinkle of chopped pecans or walnuts on top for texture.
• Herb boost: Mix a little fresh thyme or rosemary into the cranberry sauce before baking for extra flavor.
• Cheese alternatives: Try camembert for a stronger flavor, or even goat cheese for a tangy variation.
• Savory touch: Drizzle with balsamic glaze after baking for a sweet-savory upgrade.
• Festive garnish: Add a sugared cranberry or tiny sprig of rosemary on top for holiday party presentation.

Serving Suggestions

• I love serving these right out of the oven on a big wooden board with other finger foods—it makes the table feel instantly festive.
• Pair them with a holiday cheese board; the buttery pastry and brie play so well with cured meats, nuts, and grapes.
• Add them to your Thanksgiving spread as a light starter before the turkey—it’s a fun balance with all the hearty dishes.
• Serve alongside pies and cakes as part of your fruity Thanksgiving desserts lineup—they give guests a savory-sweet break between sweets.
• Bring them to a Christmas party as small bites with a glass of bubbly—they’re elegant but approachable.

Storage and Reheating Instructions

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating in the oven: Warm in a 350°F (175°C) oven for 5–7 minutes until the pastry crisps back up.
• Reheating in the air fryer: Just 2–3 minutes at 350°F works beautifully—super quick and keeps the pastry flaky.
• Freezing option: Assemble the bites, freeze on a baking sheet until solid, then transfer to a bag. Bake from frozen, adding 3–4 minutes to the cooking time.
• Avoid the microwave: It makes the pastry soggy, so stick to oven or air fryer for the best results.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the pastry cups with brie and cranberry, then cover and refrigerate them for up to 24 hours before baking. Just pop them in the oven when guests arrive.

Do I need to remove the rind from the brie?

Nope! The rind is edible and melts beautifully with the cheese. It also helps the cubes hold their shape while baking.

Can I use homemade cranberry sauce?

Absolutely. In fact, homemade sauce makes these extra special. Just make sure it’s not too runny so it doesn’t overflow in the pastry cups.

What if I don’t have a mini muffin tin?

You can use a regular muffin tin—just cut the pastry squares a little larger and bake for an extra 2–3 minutes.

How do I keep them from sticking?

Lightly grease your muffin tin or use a nonstick spray. If they still stick a little, slide a butter knife or small spoon around the edge to gently lift them out.

Can I serve these at room temperature?

Yes, they’re still delicious once cooled, but they taste best slightly warm when the brie is gooey.

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Did you try these cranberry brie puff pastry bites? Let me know in the comments how they turned out—I’d love to hear if they made it onto your holiday table!