These mini cranberry brie bites are perfect finger foods and appetizers for gatherings, holidays, and potlucks. They pair a buttery, flaky puff pastry crust with gooey baked brie and sweet-tart cranberry sauce for an irresistible bite. For a savory option, try jalapeño popper wonton cups or crab rangoon dip for more crowd-pleasing small bites.
If you love baked brie, these mini cranberry brie bites are a must-make. They take under 30 minutes to prepare and bake, and the combination of flaky pastry, melted brie, and bright cranberry makes them dangerously delicious—perfect for parties where they’ll disappear fast.
Ingredient notes
See the recipe card below for exact ingredient amounts.
- Puff pastry sheet – Found in the freezer aisle near pre-made pie crusts. Puff pastry gives these bites their flaky, buttery layers.
- Brie cheese – A soft cheese with an edible rind. Buy an 8-ounce wheel or a wedge and cut it into pieces for each bite.
- Cranberry sauce – Whole-berry cranberry sauce adds nice texture and holds up better than smooth varieties. Drain excess liquid if the sauce is very juicy.
- Walnut – Optional topping for crunch; use halves or pieces as you prefer.
How to make mini brie bites with cranberry
Full recipe and quantities are in the recipe card below.
1. Prepare the puff pastry. Thaw a sheet of puff pastry and roll it into a 9 x 14-inch rectangle. Cut into 24 equal squares.
2. Assemble the bites. Press each pastry square into a cavity of a mini cupcake pan. Top with a piece of brie, about a teaspoon of cranberry sauce, and a walnut piece if using.
3. Bake. Bake at 400°F for 13–15 minutes, or until the puff pastry is golden and flaky.
4. Serve. Let the bites cool until they are comfortable to handle, then remove from the pan. Garnish with chopped walnuts or a tiny sprig of rosemary if desired.
Recipe tips
- Keep puff pastry cool. If it gets too warm the butter layers will melt and the pastry won’t puff properly. Chill the dough briefly if it softens while working.
- Drain excess cranberry juice. Canned cranberry sauce can release liquid; drain some of the juice if necessary to avoid soggy pastry.
- Bake until golden. A golden color indicates properly puffed and flaky layers—bake until the pastry reaches that color for the best texture.
- Roll the pastry thin and even. Rolling the sheet slightly larger and thinner helps the pastry hold the filling without over-puffing and pushing out the cheese.
Storage and reheating
Cool leftovers completely, then store in an airtight container in the refrigerator for 3–4 days. To reheat, bake on a sheet pan at 350°F for 5–10 minutes or air fry at 325°F until warmed through. Note that the pastry won’t be quite as crisp as when freshly baked.
FAQ
We don’t recommend baking them ahead—the puff pastry is best fresh. You can press the pastry into the pan and refrigerate, then assemble and bake when ready. If chilled, you may need to add a couple of minutes to the bake time.
What can I use instead of cranberry sauce?
Fig preserves or apricot jam make delicious alternatives if you prefer something less tart.
What is a good substitute for puff pastry?
Puff pastry gives the flakiest, most buttery crust, but store-bought crescent dough can be used if puff pastry isn’t available.
📖 Recipe
Mini Cranberry Brie Bites
Ingredients
- 1 sheet puff pastry, thawed
- 8 ounces brie cheese, cut into 24 pieces
- 7 ounces whole-berry cranberry sauce (about ½ can)
- Walnut pieces or halves (optional)
- Rosemary sprigs for garnish (optional)
Instructions
- Preheat oven to 400°F and prepare a mini nonstick cupcake pan. Lightly grease if desired.
- Unfold and roll the puff pastry to a 9 x 14-inch rectangle, about 1/5 inch thick. Dust with flour if needed to prevent sticking.
- Cut the pastry into 24 equal squares and press each into a mini cupcake cup.
- Top each cup with a piece of brie, about 1 teaspoon of cranberry sauce, and a walnut piece if using.
- Bake 13–15 minutes, until the pastry is golden and flaky. If the cranberry slides off after baking, spoon it back into the cups.
- Let cool until comfortable to handle, remove from the pan, garnish with rosemary if desired, and serve.
Notes
Puff pastry is sold in most grocery freezer aisles. If you can’t find it, crescent dough can be used as a substitute though the texture will differ.
Nutrition (approx.)
Per bite: about 101 kcal; 8 g carbs; 2.8 g protein; 6.5 g fat.