Cranberry Brie Bites (Easy Holiday Appetizer)
Description
When holiday season entertaining calls, these cranberry brie bites deliver elegance without the fuss. Tart homemade cranberry sauce and creamy melting brie meet buttery, golden puff pastry in bite-sized form—the kind of appetizer that tastes far more complicated than it actually is. With simple ingredients, minimal prep work, and make-ahead flexibility, these are the perfect solution for impressing guests at holiday parties without spending hours in the kitchen.
Ingredients
Units
Scale
For the Cranberry Sauce
- 6 ounces (~3/4 cup) fresh cranberries
- 1/2 cup granulated sugar
- 1/2 tablespoon orange zest
- 2 tablespoons fresh orange juice
For the Puff Pastry Bites
- 2 sheets puff pastry, thawed but kept cold
- 8 ounces of Brie cheese, cut into 24 small pieces, kept cold
Garnishes (optional, but SO good!)
- 1/4 cup chopped Spiced Pecans
- Honey, for drizzling
- 1-2 fresh rosemary sprigs
Instructions
- Add the cranberries, sugar, orange zest, and orange juice to a small saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer for 8 to 12 minutes. Cook until the cranberries are soft and begin to burst, but remove the sauce from the heat before it becomes as thick as jam.
- Set the sauce aside to cool.
- Preheat the oven to 375°F. Place the cubed brie in the freezer for 10-15 minutes to firm it up.
- Lightly grease a mini muffin pan (or two) with a total of 24 wells.
- Place one cold puff pastry sheet on a lightly floured surface. Gently roll it just enough to smooth out the creases without making it much larger. Keep the second sheet in the fridge until you’re ready to use it.
- Cut the pastry into 12 equal squares. Cut it into three strips in one direction, then four strips in the other direction.
- Gently press one pastry square into each mini muffin cup. Prick the bottom of each pastry cup once or twice with a fork.
- Push one small (cold) piece of brie into each pastry cup.
- Spoon a little cranberry sauce over each bite (appx 2 tsp).
- Top with a few chopped spiced pecans. Place them muffin pan on a baking sheet lined with foil to catch any filling that overflows.
- Bake for approximately 15-18 minutes, or until the pastry is puffed and golden brown.
- Let the bites cool in the pans for 3-5 minutes, then use a fork to carefully transfer them to a serving platter. Garnish with a small piece of rosemary.
- Serve warm or at room temperature. Enjoy!
Notes
- Keep the puff pastry cold. Cold pastry will puff up better in the oven. If it becomes warm or too soft while you’re working, place it back in the refrigerator for a few minutes.
- Cut the brie into small pieces. Each piece should be slightly smaller than a ½-inch cube. If you add too much cheese, it may melt over the sides of the pastry cups.
- You can substitute about 1 cup of store-bought cranberry sauce if you don’t want to make your own.
- To prepare these ahead, press the pastry into the muffin pans and add the brie. Cover and refrigerate for up to two days. Prepare the cranberry sauce separately and keep it refrigerated. Bake and garnish the bites shortly before serving.
Nutrition
- Serving Size: 2 bites
- Calories: 347
- Sugar: 9.6 g
- Sodium: 222.8 mg
- Fat: 22.6 g
- Carbohydrates: 29.4 g
- Fiber: 1.4 g
- Protein: 7.2 g
- Cholesterol: 18.9 mg
Find it online: https://rosebakes.com/cranberry-brie-bites/
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