Cranberry Brie Puff Pastry Bites – Easy Holiday Appetizer Recipe

Flaky, golden pastry. Creamy, melted brie. Tart, jewel-like cranberries. The moment you bite into one of these cranberry brie puff pastry bites, it’s honestly like a little holiday miracle in your mouth. I still remember the first time I made these at a family gathering—people were circling the kitchen, sneaking extras before they even hit the serving tray. There’s something about the gooey cheese and sweet-tart cranberry sauce, all wrapped up in buttery pastry, that just makes everyone smile (and come back for seconds).

I stumbled onto this recipe during a frantic holiday season when I needed something festive but didn’t want to fuss with a ton of steps. Puff pastry is my secret weapon for appetizers—it’s always in my freezer, and it never fails to impress. Add a wedge of brie from the store and a spoonful of cranberry sauce (homemade or even store-bought in a pinch), and you’ve got a show-stopping bite that looks as good as it tastes.

Cranberry brie puff pastry bites are perfect for parties, especially around Thanksgiving or Christmas. They’re just fancy enough to feel special, but honestly, they take hardly any time to throw together. As someone who’s tested these over and over (for “quality control,” of course), I can promise they’re as easy as they are irresistible. These bites are a lifesaver for busy hosts, and they’re even fun to make with kids or friends. Whether you’re a seasoned cook or a kitchen newbie, you’ll love how these come out every single time. Let’s face it—holiday appetizers don’t get better than this!

Why You’ll Love This Cranberry Brie Puff Pastry Bites Recipe

• Quick & Easy: From fridge to table in under 30 minutes—ideal for last-minute guests or spontaneous celebrations.
• Simple Ingredients: No need for specialty shops or expensive finds. Puff pastry, brie, and cranberry sauce are all you need (maybe a handful of nuts if you’re feeling fancy).
• Perfect for the Holidays: These cranberry brie puff pastry bites steal the show at Thanksgiving, Christmas parties, or even a cozy winter brunch.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves these. I’ve never had leftovers (and if you do, they’re still tasty cold!).
• Unbelievably Delicious: Think creamy, gooey cheese and tangy cranberries in a flaky, buttery crust. It’s hard not to swoon!

What makes my cranberry brie puff pastry bites stand out? For starters, I always use a frozen all-butter puff pastry (like Dufour or Trader Joe’s) for that melt-in-your-mouth texture. I also like to cut my brie into generously sized cubes—no skimping here. And don’t even get me started on the cranberry sauce: I’ve tried everything from homemade orange-cranberry compote to the classic canned version, and both work beautifully. But if you want to take things up a notch, a sprinkle of chopped pecans or a drizzle of honey on top adds a gorgeous, festive twist.

Honestly, these aren’t just another holiday snack. They’re the kind of appetizer that makes everyone pause, close their eyes, and let out a happy sigh after the first bite. They’re also forgiving—if you forget to thaw your puff pastry fully, or your cranberry sauce is a bit runny, it still all comes together. It’s comfort food with a festive spirit, made for sharing and creating memories.

Whether you’re looking to impress guests, keep your family happy, or just enjoy something special with a glass of bubbly, cranberry brie puff pastry bites bring the holiday magic—no stress required.

What Ingredients You Will Need

This recipe uses a handful of simple, flavorful ingredients to create an appetizer that looks and tastes elegant—without requiring fancy skills or specialty shopping. Most of these are pantry or fridge staples, and there’s plenty of room to swap things in and out if needed. Here’s what you’ll need to make cranberry brie puff pastry bites:

• Puff Pastry Sheets (1 box, about 16-17 oz/450g) – Thawed in the fridge but still cold. I prefer all-butter pastry for the best flavor and flakiness (brands like Dufour or Trader Joe’s work well).
• Brie Cheese (8 oz/225g wheel) – Cut into 24 even cubes, rind on or off (I leave it on for extra flavor and structure).
• Cranberry Sauce (about ½ cup/120g) – Homemade is lovely, but store-bought works in a pinch. Whole berry style holds up best, but you can use jellied if that’s all you have.
• Chopped Pecans or Walnuts (optional, about 2-3 tbsp/20g) – Toasted for extra crunch and a nutty finish.
• Fresh Thyme or Rosemary (optional, a few sprigs) – For a little herby pop and festive color.
• Honey or Maple Syrup (optional, 1-2 tbsp/15-30ml) – For drizzling over the baked bites. Adds a sweet finish and gorgeous shine.
• Egg Wash (1 egg + 1 tbsp/15ml water, beaten) – This gives the pastry a glossy, golden finish. If you’re egg-free, just use a bit of milk or skip this step.
• Flour (for dusting) – Just a sprinkle to keep the pastry from sticking to your work surface.

Ingredient Tips:

• For best results, use puff pastry that’s still slightly cold, so it puffs up beautifully in the oven.
• If you don’t have brie, camembert or even a mild goat cheese works (I’ve tried both in a pinch—delicious!).
• Leftover cranberry sauce from Thanksgiving? This is the perfect way to use it up.
• For nut allergies, just skip the pecans/walnuts. The bites are just as tasty without them.
• Feel free to add a tiny pinch of orange zest to the cranberry sauce for a zesty twist—so good.

I’ve even made these with a dollop of fig jam or apricot preserves when I ran out of cranberry sauce. The combo of sweet and savory is hard to resist!

Equipment Needed

• Mini Muffin Tin (24-cup) – This keeps the bites perfectly shaped and helps the puff pastry crisp up on all sides. If you don’t have a mini muffin pan, a regular muffin tin works—just cut bigger squares and fill accordingly.
• Sharp Knife or Pizza Cutter – For slicing the puff pastry into squares. I’ve used both, and honestly, a pizza cutter makes it super quick.
• Cutting Board – For prepping the brie and pastry.
• Measuring Spoons – Helpful for portioning cranberry sauce and nuts.
• Pastry Brush – For the egg wash. If you don’t have one, a clean finger or even a small piece of paper towel works (I’ve done it in a pinch!).
• Mixing Bowl – For beating the egg wash.
• Cooling Rack – Optional, but helps the bites stay crisp after baking.

I’ve found that silicone mini muffin pans release the bites more easily, but a well-greased metal pan works just as well. If you’re worried about sticking, a little spritz of nonstick spray or a quick swipe of softened butter does the trick.

Budget tip: Check discount stores or online sales for mini muffin tins—they’re affordable and super versatile for all kinds of appetizers and desserts.

How to Make Cranberry Brie Puff Pastry Bites

1. Preheat your oven: Set it to 375°F (190°C). Grease a 24-cup mini muffin tin lightly with butter or nonstick spray. (If you skip this, the pastry can stick!)
2. Prepare the puff pastry: Lightly flour your work surface. Unfold one sheet of puff pastry (about 8-9 oz/225g). Roll it out gently with a rolling pin to smooth any lines and stretch it to roughly a 10×10 inch (25×25 cm) square. Don’t over-roll; you want it to stay thick enough to puff.
3. Cut the pastry: Use a sharp knife or pizza cutter to slice the pastry into 12 even squares, about 2.5 inches (6.5 cm) each. Repeat with the second sheet for a total of 24 squares.
4. Fill the muffin tin: Press each pastry square gently into a muffin cup, letting the corners stick up (these get extra crispy and golden!). Don’t worry if they look a bit rustic—it all looks gorgeous after baking.
5. Add the brie: Place a cube of brie (about 0.3 oz/8g each) into the center of each pastry cup. I leave the rind on, but you can trim it if you prefer a milder flavor.
6. Add the cranberry sauce: Spoon about 1 teaspoon (5g) of cranberry sauce over each piece of brie. If your sauce is runny, use a slotted spoon or let it drain a bit first.
7. Top with nuts and herbs (optional): Sprinkle a few chopped pecans or walnuts and a tiny bit of fresh thyme or rosemary on each bite for festive flair.
8. Brush with egg wash: Beat 1 egg with 1 tablespoon (15ml) water. Brush the exposed pastry edges lightly for a glossy, golden finish. (No brush? Use your finger or the back of a spoon.)
9. Bake: Place the tin in the middle of the oven. Bake for 15-18 minutes, until the pastry is puffed and deep golden brown, and the cheese is melted and bubbly. (If using a dark pan, check at 14 minutes—browning happens fast!)
10. Cool slightly: Let the bites cool in the pan for 5 minutes before gently loosening with a butter knife. (If you try to remove them too soon, the cheese can spill out.)
11. Finish and serve: Drizzle with a little honey or maple syrup, if desired. Transfer to a cooling rack or serving platter and garnish with extra herbs.
12. Enjoy immediately! These are best served warm, but honestly, they’re still dreamy at room temperature.

Troubleshooting: If your pastry sticks, run a thin knife around the edges. If you overfill with cranberry sauce, expect a little spillover (tasty but sticky—just sayin’!). Brie that’s too cold can be hard to cut, so let it sit at room temp for 10 minutes for easier slicing.

Pro tip: Assemble the bites up to 2 hours ahead and keep in the fridge. Bake right before guests arrive for maximum wow-factor.

Cooking Tips & Techniques

• Keep the puff pastry cold: Work quickly so the pastry stays cold—this helps it puff up extra flaky. If it gets too soft, pop it in the fridge for a few minutes.
• Don’t overfill: Tempting as it is, too much cranberry sauce or cheese can make the bites messy and harder to remove from the tin (learned this the hard way!).
• Use high-quality brie: Splurging a little on the cheese makes a big difference in flavor and texture. I once tried a budget brie, and it just didn’t melt as nicely.
• Bake in the center of the oven: This gives even heat and the best rise on the pastry.
• Let them cool a few minutes before serving: The cheese is molten straight from the oven—give it a moment to set, or you’ll have some very messy fingers (and maybe a burned tongue—ask me how I know!).
• For extra-crispy bottoms: Place your muffin tin on a preheated baking sheet. This trick gives a beautiful, golden base.
• Don’t skip the egg wash: It’s what gives that bakery-style shine and rich color. Milk works in a pinch but isn’t quite as glossy.
• Use parchment for easy cleanup: If you’re worried about sticking, a small square of parchment under each pastry square makes popping them out a breeze.

If you’re prepping a lot of appetizers at once, assemble these bites while another tray is in the oven—they hold up well before baking. Multitasking is the name of the game during the holidays!

And honestly, if something goes a little sideways (like the filling leaks or the pastry tears), people will still gobble them up. The imperfections just make them more homemade and lovable.

Variations & Adaptations

The beauty of cranberry brie puff pastry bites is how easily you can tweak them for different tastes, dietary needs, or even what you have on hand. Here’s how you can mix things up:

• Gluten-Free: Use a gluten-free puff pastry (like Schär or Jus-Rol). The texture is slightly different but still delicious—I’ve made these for celiac friends with rave reviews.
• Jam Swap: Try fig jam, apricot preserves, or raspberry jam for a new flavor profile. I once made a batch with spicy pepper jelly, and wow—they disappeared even faster than the cranberry ones!
• Vegan Version: Use a plant-based puff pastry and a creamy vegan brie (like Miyoko’s). Sub cranberry sauce with a fruit compote sweetened with maple syrup. It’s not exactly the same, but it’s still a festive treat.
• Nuts-Free: Just leave out the pecans or walnuts. If you want crunch, sprinkle a few roasted pumpkin seeds on top.
• Herb It Up: Add a tiny bit of orange zest to the cranberry sauce, or use sage for an autumn spin.
• Bake as a Tart: Don’t have a mini muffin pan? Lay the pastry flat, top with brie and cranberry, fold the edges, and bake as a rustic tart. Slice into wedges to serve.

One of my favorite personal twists? I mix a little caramelized onion into the cranberry sauce for a sweet-savory kick. It’s unexpected and so, so good.

Serving & Storage Suggestions

Serving: These cranberry brie puff pastry bites shine brightest when served warm. Arrange them on a pretty platter or a rustic wooden board, sprinkle with extra herbs or a drizzle of honey, and watch them vanish. They pair perfectly with sparkling wine, mulled cider, or even a crisp lager.

For a festive spread, I love serving them alongside roasted nuts, sliced pears, and a few sprigs of rosemary for a pop of color. They also make a great addition to a cheese board or appetizer buffet.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 8-10 minutes, or until the cheese is melty again and the pastry is crisp. The microwave works, but the pastry can go soggy—oven is best if you have the time.

Freezing: You can freeze the assembled, unbaked bites on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 extra minutes to the baking time. Baked bites can also be frozen, but the texture is best fresh.

Over time, the flavors meld and get even more delicious, but honestly, I doubt you’ll have many left to find out!

Nutritional Information & Benefits

Each cranberry brie puff pastry bite is an indulgent little treat, but not over the top. On average, one bite has approximately:

• Calories: 90
• Fat: 6g
• Carbohydrates: 8g
• Protein: 2g
• Sugar: 2g

Health Benefits: Brie is a great source of calcium and protein, while cranberries bring antioxidants and a vitamin C boost. Using an all-butter puff pastry also means no weird additives or hydrogenated oils, especially if you choose a quality brand.

Dietary Notes: This recipe can be made gluten-free or nut-free with simple swaps. Contains dairy and gluten in the classic version, and may have tree nuts if you sprinkle with pecans/walnuts.

I love that these bites are satisfying but portion-controlled, allowing you to enjoy a little indulgence without the guilt. They’re festive, fun, and just a little bit good-for-you in the midst of all the holiday treats.

Conclusion

There’s a reason cranberry brie puff pastry bites are my go-to holiday appetizer: they’re quick, gorgeous, and absolutely delicious. Every time I serve them, people light up with excitement (and usually ask for the recipe before the night’s over!). Whether you stick to the classic version or try one of the fun twists, these bites are a surefire crowd-pleaser.

I hope you’ll give them a try and make them your own—swap in your favorite jam, add a sprinkle of your favorite nuts, or play with herbs from your garden. This recipe has become a tradition in my family, and I know it’ll bring a little extra sparkle to your celebrations, too.

If you make these cranberry brie puff pastry bites, I’d love to hear how they turned out! Share your tweaks and tips in the comments, tag me on social, or pass the recipe along to a fellow appetizer enthusiast. Happy holidays and happy baking!

Frequently Asked Questions

Can I make cranberry brie puff pastry bites ahead of time?

Yes! You can assemble the bites a few hours in advance and keep them covered in the fridge. Bake them just before serving for the best texture and flavor.

Do I have to use homemade cranberry sauce?

Nope—store-bought cranberry sauce works just fine. If you want a chunkier texture, choose whole berry style. If you like it smooth, jellied sauce is great too.

Can I freeze these before baking?

Absolutely! Assemble the bites, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

What can I use instead of brie?

If you’re not a fan of brie, camembert, mild goat cheese, or even a creamy blue cheese can work. Each brings a unique flavor, so have fun experimenting!

How do I prevent the pastry from getting soggy?

Keep the pastry cold as you work, don’t overload with cranberry sauce, and bake until deeply golden. Let the bites cool a few minutes in the pan before removing to help the bottoms crisp up.

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