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We love a good appetizer in our family, and these classic cranberry brie bites are always a favorite. They are a cinch to pull together and take almost no time. These simple but elevated bites are one of those dishes that seems far more sophisticated than the effort it takes to make them which is a win in my book!
Use what you have…
One thing I love about this cranberry brie bites recipe is that it uses very few ingredients. The star of the show is the cranberry sauce, which I usually make from scratch. If you’re not making your own, the whole berry canned cranberry sauce worked much better for this than the jellied version. With just a few other items, you can whip this tasty little app up in just a few minutes.
You will need:
- Puff Pastry (be sure to thaw in the refrigerator overnight before you need to use it)
- A wheel of Brie cheese (no need to remove the rind here)
- Fresh rosemary pulled off the stem
- Chopped nuts like pecans, walnuts or almonds (I prefer walnuts, but nuts are completely optional)
- Finishing salt (think along the lines of a coarse texture such as Kosher, Maldon, Himalayan or fleur de sel)
Easy as 1, 2, 3…
This recipe (if you can even call it that) for cranberry brie bites is more of a how to assemble situation. Your cranberry sauce is already prepared, and the rest takes such little effort. If you can cut basic shapes and use a spoon, you can make this appetizer!
I use a pizza cutter to roll over my puff pastry sheet in a grid pattern to cut out 2 inch squares of dough. After I’ve sprayed my muffin pan, I gently press one square into each cup. Cube your brie, and add 1 piece to each portion. I spoon about 1 tbsp. of cranberry sauce on top of each bite. Top each one with a pinch of fresh rosemary, nuts if you choose, and finishing salt. I bake according to the puff pastry package directions. You can serve these immediately, the brie is heavenly while it is warm and melty. They also hold up well if you want to leave them out for grazing over a couple of hours.
It’s the Most Delicious Time of the Year…
I always make sure that I cook a double batch of cranberry sauce at Thanksgiving. Not only do we need it for our turkey dinner, but I make these Classic Cranberry Brie Bites for both Thanksgiving AND Christmas Eve! The sauce freezes wonderfully, so its super simple to pull this yummy starter out in no time!
I know we are keeping our holidays small this year. That doesn’t mean they have to be bland! I’d love to see your holiday menus…tag me on Insta so I can see what yummies you’re making this holiday season. I’m wishing you and your loved ones a very healthy and happy holiday season this year & always!!!
Check out some of my other recent content:
- Simmer Pot Recipe: Make Your Home Smell Like Fall
- 3 Ways to Style a Black Bodysuit for Fall
- Holiday Gift Guide Hub
Cranberry Brie Bites
- 1 cup Homemade Cranberry Sauce (If using canned cranberry sauce, whole berry sauce works better than jellied)
- 1 sheet Puff Pastry Thaw in refrigerator overnight before using
- 1 wheel Brie Cheese Removing the rind is not necessary
- 3 tbsp Fresh Rosemary Removed from stem, rough chop optional
- 1/2 cup Chopped Walnuts or Pecans (optional)
- 1 tbsp Finishing Salt Kosher, Maldon, fleur de sel, Himalayan Pink
- Cut the brie into 1" cubes and set to the side.
- Unfold the thawed puff pastry sheet gently and cut into 2 inch squares.
- Spray muffin pan with non-stick spray.
- Place one puff pastry square in each portion cup of the muffin pan, and gently push down the center.
- Add a cube of brie to each cup.
- Spoon approx. 1 tbsp cranberry sauce over each piece of brie.
- Top with a pinch of the fresh rosemary and optional chopped nuts.
- Sprinkle with finishing salt to taste.
- Bake in oven according to puff pastry package instructions (about 15 min).
- Remove from pan and serve immediately.