Well, Here’s the Story: Why I Keep Making These Little Baked Brie Bites
You know when you’re hosting a holiday thing (or honestly, any major gathering — family reunions count) and people start arriving sooner than you expect so you’re still in your sweats hauling out the good plates? That was basically how I first ended up making these Baked Cranberry Brie Bites. My cousin Sam, who’s always on time in that infuriating way, once showed up while I was still hacking away at a brick of brie and cursing the oven for preheating too slowly. But we both popped one of these cheesy little pastries in our mouths anyway, and just like that, the mood of the whole day changed. Oh, and don’t let anyone tell you five ingredients isn’t enough for a good party snack — honestly, simplicity tastes better when you’re already juggling ten things.
Why You’ll Love This Recipe (Or At Least Why I Do)
I make these when I need an appetizer that won’t send me into a spiral (and, let’s be real, that isn’t solely cheese and crackers for the tenth year running). My family devours these — even my uncle who claims he “hates cranberries” (lies). The best part? Barely any prep. Hardest thing is stopping myself from eating the brie straight out of the package. And clean-up is laughable — unless you knock over the cranberry sauce jar; not that I’ve ever done that… Anyway, if you get ambushed by guests or your grocery run turns into a fiasco, you’ll still pull this off!
Gather the (Very Few) Ingredients
- 1 sheet frozen puff pastry (thawed) — I sometimes grab the store brand if I’m hurrying. My grandma once swore by Pepperidge Farm, but honestly, anything works.
- 1 small wheel of brie (about 225g or 8oz) — Some folks peel the rind, but I like the tang, so I leave it on. Camembert is good in a pinch, too.
- 1/2 cup whole berry cranberry sauce — Homemade is fab, but I’ve used canned and lived to tell the tale. Lingonberry jam hits a similar tart note if you can’t find cranberries!
- 2 tablespoons chopped nuts (pecans, walnuts, or almonds) — Totally optional. My sister’s allergic so sometimes I skip these; toasted sunflower seeds taste lovely as well.
- 1 egg (for egg wash) — Actually, a splash of milk works if you forget eggs (like I did last Tuesday…)
- Pinch of flaky salt (optional, I never measure, just a sprinkle)
How to Make Baked Cranberry Brie Bites Like a Normal, Slightly Distracted Human
- First, preheat your oven to 400°F (200°C) — or go with 375°F if your oven runs hot. I learned this the hard way after a few charred pastries years ago.
- Grab a mini muffin pan. If you don’t have one, just use a standard muffin tin and adjust the baking time a bit (it works, I promise; just more like mega bites).
- Roll out your puff pastry on a lightly floured surface. Doesn’t have to be perfect — honestly, mine’s usually an odd rectangle. Cut into roughly 24 squares. Half the time, I eyeball this step.
- Press each square gently into the muffin cups. If they look sort of rumpled? That’s fine — rustic is the whole vibe here.
- Slice the brie into small cubes. Drop a cube into each pastry cup. This is where I usually sneak a bit of cheese, but let’s keep that between us.
- Spoon about a teaspoon of cranberry sauce over the brie in each cup. I’m generous; you do you.
- Top with chopped nuts if using, then brush the exposed edges of pastry lightly with beaten egg (or milk if you’re eggless today). Sprinkle with flaky salt. Looks fancy — but it’s not.
- Bake for 13 to 16 minutes, or until golden and puffy. If the cheese bubbles over, just scrape the bits and eat them straight from the pan. It’s almost a chef’s treat.
- Let cool in the pan for a few minutes (unless you’re president of the Impatient Tasters Club like me; just don’t burn your tongue, it’s not worth it).
Extra Notes — Lessons Learned the Hard-ish Way
- If you overfill with cranberry, the bites might bubble over, but it’s not the end of the world. Actually, I sort of like the sticky, caramelized edges that form.
- Forgot to thaw the pastry? A few seconds in the microwave (very gentle!) will do. Just don’t walk away. Or do, but have smoke alarms ready.
- Once I tried using a silicone mini pan. Cleaning up was slightly easier but getting crispy bottoms was… meh. Classic metal wins for me.
Variations My Family’s Tolerated (And a Flop or Two…)
- Swapping in apricot preserves instead of cranberry works for my non-berry crowd. Sweet and tasty, if a tad less festive.
- Adding a little fresh thyme on top — surprisingly good (unless you get overzealous, then it’s like eating a whole bush).
- Once I tried blue cheese instead of brie — big mistake; my cousin still hasn’t forgiven me.
Equipment — but You Can Get Creative
- Mini muffin pan (or standard one, just bake a bit longer)
- Sharp-ish knife for slicing cheese (even a dull knife persuades brie eventually)
- Rolling pin is handy, but a sturdy glass bottle will work just as well if you’re short on fancy kitchen kit
- Pastry brush for the egg wash or, honestly, your clean fingers
Storing Leftovers — In Theory
Store any leftover bites in an airtigh container in the fridge. They’ll keep a couple days, and you can re-crisp them in the oven for a few minutes. But honestly, in my house, these never last more than a day — my partner has eagle eyes for party snacks, and I respect the hustle.
Serving Suggestions Straight From My Table
Stack on a platter with extra cranberry sauce on the side. My mom always sneaks a mint leaf on each for color, but I just go for a dusting of powdered sugar one time for Christmas — it was… strange. Stick with parsley or nothing at all! These go nicely with a glass of bubbly (or apple cider if you’re keeping it child friendly).
I sometimes set these out alongside this jalapeno cranberry sauce for those who want a kick, and if you need a guide to assembling a full appetizer platter, check out The Kitchn’s Appetizer Board ideas.
Pro Tips From the Land of Mistakes
- I once tried to skip the egg wash to save time. Result: dull, floury pastries. Don’t do it — the golden shine is worth that extra 30 seconds.
- Leaving the bites in the tin too long makes them soggy on the bottom. Honestly, I tend to forget and get distracted chatting. Just pop ‘em out after five minutes if you can.
- If you’re doubling the recipe, don’t crowd the pan! Learned that one the messy way — they fuse into mega-bites (which, actually, isn’t a terrible thing…)
FAQ — Answers to Rare but Real Questions
- Can I freeze these? Yep! Freeze after baking, then reheat at 350°F for about 8 minutes. They’ll be good as new, I swear.
- Do I have to use brie? I mean, technically, no. Camembert or even a sturdy goat cheese works. But brie just melts the best (for me, anyway).
- Can I use filo dough? Actually, yep — but you’ll want to butter it and stack a couple sheets, otherwise it goes a bit chewy, not in a good way. (I only tried this once; my kids made faces.)
- My filling leaked out — what did I do wrong? Oh, that happens! Probably overfilled, or maybe the pastry wasn’t pressed in snugly enough. Or sometimes it’s just the recipe being a rebel — still tastes great.
- How do I keep the bites from sticking? Give your muffin tin a quick spritz of oil, or use liners if you’re fancy. In a pinch, I’ve just pried them out with a spoon — if it looks ugly, flip ‘em upside down on the tray, nobody minds.
And, on a completely unrelated note, if you’re ever caught short on time and need to make these at midnight before a brunch, know that the pastry unrolls easier if you talk nicely to it. Weird, but it works (or maybe I just need more sleep). Anyway, happy baking!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz Brie cheese, cut into 12 small pieces
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans
- 1 tsp fresh rosemary, finely chopped
- 1 large egg, beaten (for egg wash)
- 1 tsp honey (optional, for drizzling)
Instructions
-
1Preheat the oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin.
-
2Roll out the thawed puff pastry sheet and cut it into 12 equal squares. Press each square into the muffin tin cups.
-
3Place a piece of Brie cheese in each puff pastry cup. Top with about 1 teaspoon of cranberry sauce.
-
4Sprinkle chopped pecans and fresh rosemary on top of each bite. Brush the exposed pastry with beaten egg.
-
5Bake for 13-15 minutes, or until the pastry is golden brown and the cheese is melted.
-
6Remove from oven and let cool slightly. Drizzle with honey if desired before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
