30-Minute Cranberry Brie Bites With Rosemary Butter
Hi there, I’m Jazz Leaf, and these Cranberry Brie Bites are one of those recipes I find myself making again and again during the holiday season. They start with flaky puff pastry, soft brie that melts right into the center, and just enough cranberry sauce to turn warm and jammy in the oven. I finish them with a quick brush of rosemary butter around the edges, which adds a subtle savory note and helps everything bake up beautifully golden with very little effort.
Spending years as a private chef for the Indiana Pacers taught me that food does not have to be complicated to feel special. That idea carries through into how I cook at home now. I gravitate toward 30-minute meals, whole food based ingredients, allergen friendly options when possible, and a general sense of ease in the kitchen. Cooking should feel comfortable, a little playful, and forgiving. There really are no rules here, just a few simple techniques that help things turn out the way you want them to.
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Why These Cranberry Brie Bites Stand Out
These Cranberry Brie Bites have become one of my most reliable holiday recipes because they manage to feel both easy and intentional. They are truly the easiest 6-ingredient holiday appetizer, yet they never feel out of place on a holiday table. The flaky pastry, creamy brie, sweet cranberry sauce, and rosemary butter come together in a way that feels familiar, but still a little special.
Before getting into the recipe, there are two small details worth mentioning because they really do make a difference. The puff pastry should be fully thawed and easy to work with, and using a mini muffin tin instead of a baking sheet helps the bottoms bake through evenly. Taking care of those two things upfront makes the rest of the process feel smooth and low stress.
Cranberry Brie Puff Pastry Bites
This recipe makes 24 bite-sized pieces and comes together quickly, with about 10 minutes of prep time and 18 to 22 minutes in the oven. From start to finish, you are looking at around 30 minutes, which makes this a great option when you want something homemade without spending your entire day in the kitchen.
Once baked, the bites have crisp edges, melted brie in the center, and a balance of sweet and savory that feels just right. They work just as well for the holiday season as they do for casual dinner parties or those moments when you need an easy appetizer that still feels thoughtful.
Ingredients
1 sheet puff pastry, fully thawed (IMPORTANT it must be fully thawed)
1 wheel brie cheese, cut into 24 small cubes
1/2 cup cranberry sauce (store bought works great)
1/4 cup chopped pecans (optional for crunch)
1 tablespoon melted butter
1 teaspoon finely chopped fresh rosemary
Pinch flakey salt (optional)
Instructions
1. Preheat the oven to 375F degrees. Optional to spray a mini muffin tin lightly with nonstick spray. Set aside.
2. Make sure your puff pastry is fully thawed, soft, and easy to unfold. If it cracks, it is still too cold. Let it sit on the counter for 5 to 10 minutes until pliable.
3. Unroll puff pastry and cut it into 24 even squares using a knife or pizza cutter.
4. Press each square into the mini muffin tin cups. Make sure the pastry touches the bottom of the cup. This helps the bottoms bake through instead of staying pale or soft.
5. Place one small cube of brie into each cup. Do not overfill. The brie should fit comfortably.
6. Add a small spoonful of cranberry sauce on top of the brie. About 1 teaspoon is plenty. Too much can weigh the pastry down before it has time to bake.
7. Sprinkle a pinch of chopped pecans over each cup.
8. In a small bowl, stir together the melted butter and the finely chopped rosemary.
9. Brush the rosemary butter along the edges of the puff pastry. This helps the pastry brown nicely and adds a subtle savory note.
10. Bake for 18 to 22 minutes, or until the pastry is puffed, golden, and the brie is melted. Every oven is a little different, so start checking around the 18-minute mark.
11. Remove from the oven and let cool for 5 minutes in the tin before removing. This gives everything a chance to settle and makes them easier to lift out.
12. Finish with a tiny pinch of flaky salt on top if you want. Serve warm.
Nutrition Notes (Per Bite)
Nutrition information is estimated and will vary based on the brand of puff pastry, brie, and cranberry sauce you use. These numbers are based on the recipe making 24 bites and include the optional pecans.
Per bite, approximately:
Calories: 85 to 95
Fat: 6 to 7 grams
Carbohydrates: 6 to 7 grams
Protein: 2 to 3 grams
Sugar: 2 to 3 grams
My Tips for Getting Flaky, Crisp Bottoms, No Soggy Pastry!
Puff Pastry Must Be Fully Thawed
Puff pastry that is still cold will crack when unfolded and resist shaping into the muffin tin. That usually results in thick centers that do not bake through. Letting the pastry come to room temperature helps it press easily into the tin and bake more evenly.
Mini Muffin Tins Really Help
When these are baked on a flat baking sheet, the filling can melt and spread before the pastry has time to puff. A mini muffin tin gives the pastry some support and helps everything cook at the same pace.
Press the Pastry All the Way Down
Make sure the puff pastry sheet makes contact with the bottom of each cup. If there is air trapped underneath, the pastry tends to steam instead of bake, which can leave the bottoms soft.
Why the Rosemary Butter Matters
Brushing the edges with rosemary butter adds flavor, but it also helps the pastry color evenly. It is a small step, but it is what gives these bites a more finished feel. A silicone pastry brush makes this quick and easy. For an optional finishing touch, flaky salt adds a little texture and balance.
Ingredient Swaps
This recipe is flexible, so feel free to make it your own.
Brie → camembert or cream cheese
Cranberry sauce → fig jam or raspberry jam
Pecans → walnuts or pistachios
Rosemary → thyme or sage
If you enjoy tangier flavors, goat brie is a great option. These pair nicely with my Warm Goat Cheese Kale Salad for a balanced appetizer spread.
FAQs
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They are simple to prepare, bake evenly, and feel special without requiring much effort. The combination of flaky pastry, creamy cheese, and cranberry filling fits right in at holiday parties and casual gatherings alike.
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A mini muffin pan works best for this recipe. It keeps the bites uniform and helps them bake through evenly. A regular muffin pan will work, but the bites will be larger and a bit softer.
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Let the puff pastry sheets thaw fully at room temperature. Place them on a lightly floured work surface and cut into equal squares so they bake at the same rate.
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Each piece of brie should be small enough to sit comfortably inside the pastry without spilling over. Brie is a semi-soft cheese, so a little goes a long way.
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Yes. Camembert cheese behaves very similarly when baked and is an easy substitute. Other creamy cheeses can work as well, as long as they melt smoothly.
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Homemade cranberry sauce adds a fresh flavor, but store-bought cranberry sauce works perfectly too. Either option is fine, just be mindful not to overfill.
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You can use crescent dough or a crescent roll dough sheet, but the texture will be softer and more bread-like. Puff pastry gives the flakiest result.
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Most ovens finish these in 18 to 20 minutes. Once you have made them once, you will have a good sense of what timing works best for your oven.
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Serve warm on a pretty plate or serving platter. They fit in easily with other easy appetizers and work well for both planned gatherings and last-minute guests.
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Yes. Store leftovers in an airtight container in the refrigerator, or freeze them wrapped tightly in aluminum foil or a freezer-safe container. Reheat in the oven until warmed through.
These Cranberry Brie Bites are a good reminder that the easiest 6-ingredient holiday appetizer can still feel thoughtful and well put together. A few small techniques and the rosemary butter go a long way.
If you are planning a full holiday menu, refined sugar-free cranberry sauce works nicely here and pairs well with dessert recipes like my Dutch Apple Pie (Refined Sugar Free + Vegan).
For another appetizer that people always ask about, my Copycat Cheesecake Factory Stuffed Mushrooms are a great option.
Cooking should feel comfortable, creative, and enjoyable. Keep it simple, trust yourself, and have fun with it.
Cranberry Brie Puff Pastry Bites
Easy Cranberry Brie Bites made with flaky puff pastry, creamy brie, and sweet cranberry sauce, finished with rosemary butter and baked until golden. A simple 6-ingredient appetizer that comes together in about 30 minutes and feels right at home on any holiday table.
Ingredients
- 1 sheet puff pastry, fully thawed (IMPORTANT it must be fully thawed)
- 1 wheel brie cheese, cut into 24 small cubes
- 1/2 cup cranberry sauce (store-bought works great)
- 1/4 cup chopped pecans (optional for crunch)
- 1 tablespoon melted butter
- 1 teaspoon finely chopped fresh rosemary
- Pinch flakey salt (optional)
Instructions
- Preheat the oven to 375F degrees. Optional to spray a mini muffin tin lightly with nonstick spray. Set aside.
- Make sure your puff pastry is fully thawed, soft, and easy to unfold. If it cracks, it’s still too cold. Let it sit on the counter for 5-10 minutes until pliable.
- Unroll puff pastry and cut it into 24 even squares using a knife or pizza cutter.
- Press each square into the mini muffin tin cups. Make sure the pastry touches the bottom of the cup-this helps the bottoms get crispy and fully bake.
- Place one small cube of brie into each cup. Do not overfill. The brie should fit comfortably.
- Add a small spoonful of cranberry sauce on top of the brie. Only use about 1 teaspoon or so. Too much will keep the pastry from baking on the bottom.
- Sprinkle a pinch of chopped pecans over each cup.
- In a small bowl, stir together the melted butter and the finely chopped rosemary.
- Brush the rosemary butter along the edges of the puff pastry. This helps the pastry brown and adds flavor.
- Bake for 18-22 minutes, or until the pastry is golden, puffed, and the brie is melted. Every oven is different so check them after 18 minutes.
- Remove from the oven and let cool for 5 minutes in the tin before removing. This helps them set and makes them easier to lift out.
- Finish with a tiny pinch of flaky salt on top if you want. Serve warm!
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
Watch the Recipe Tutorial
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