This recipe for Mini Cranberry Brie Bites with Puff Pastry has been my go-to for holiday parties and last-minute get-togethers ever since the first December I tried it. I discovered this combination during a rushed afternoon of baking when I had leftover puff pastry and a jar of cranberry sauce from a Thanksgiving centerpiece. The first tray disappeared faster than I could plate them. They are a study in contrasts: rich, buttery Brie softened to a creamy puddle, tart berry topping that cuts through the richness, and a crisp, flaky shell that gives just enough structure for a satisfying bite.

What I love most about these small bites is how accessible they are. You can make them with store-bought components and still get a result that feels handcrafted. Each bite is warm and comforting, with the Brie melting slightly but not running everywhere, and the cranberry spooned on top adds a bright note and a jewel-like color. I often serve them on a wooden board with sprigs of thyme; guests always comment on the aroma. They are elegant enough for special occasions yet easy enough to make as a weekday treat when you want something a little festive.

Ingredients

• Puff pastry: 1 sheet, thawed. I prefer brands like Dufour or Pepperidge Farm; look for layers visible when folded and keep it cold until rolling. This provides the flaky, golden cup structure.
• Brie cheese: 4 ounces, rind removed and cut into 24 small cubes. Room-temperature Brie melts more evenly; cut pieces a little smaller than the cavity so the cheese softens without overflowing.
• Cranberry sauce: 1/2 cup, homemade or store-bought. Bonne Maman or whole-berry sauces hold up well and provide texture. Avoid very runny chutneys that may make the pastry soggy.
• Egg: 1 large, beaten for egg wash to get a glossy, golden finish on the pastry edges. Use a small brush and a light hand to avoid pooling.
• Salt and pepper: A pinch of fine sea salt and freshly ground black pepper for seasoning each bite. Salt enhances the Brie while pepper adds a subtle warmth.
• Optional garnish: Fresh thyme leaves or 2 tablespoons chopped pistachios. Thyme adds an herbal brightness; pistachios give crunch and color contrast.

Instructions

Preheat and prepare the tin: Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 24-cup mini muffin tin or line with paper liners. A metal tin gives the best crisping, so if you have a nonstick metal mini tin, use that. Make sure the oven rack is in the center to allow even browning. Roll and cut the pastry: On a lightly floured surface, roll the thawed puff pastry gently to remove fold lines and to make it slightly thinner. Use a 2-inch round cutter to stamp out 24 circles. Re-roll scraps once or twice; overworking will warm the butter layers so work quickly and chill the dough 5 minutes if it gets soft. Form the cups: Press each pastry circle into the prepared mini muffin wells, molding them into small cups with a slight overlap so they puff up evenly. If the edges are too thin, fold a tiny bit of pastry under to strengthen each rim; this prevents collapse during baking. Assemble with Brie and cranberry: Place one cube of Brie in each pastry cup so it sits in the center. Spoon about 1/2 teaspoon of cranberry sauce on top of each cheese cube. Finish with a tiny pinch of salt and a crack of fresh black pepper on each cup to lift the flavors. Egg wash and bake: Brush the exposed pastry edges lightly with beaten egg to ensure a golden color. Bake at 400 degrees Fahrenheit for 12 to 15 minutes until the pastry is puffed and evenly golden and the Brie is soft. Watch carefully in the last few minutes; oven times vary. Cool and garnish: Allow the bites to cool in the tin for about 2 minutes before removing to a wire rack. Garnish with thyme leaves or chopped pistachios while warm so the flavors meld. Serve warm for best texture and flavor.

Storage Tips

Store baked bites in an airtight container in the refrigerator for up to 48 hours. To maintain the best texture, separate layers with parchment paper. For longer storage, freeze baked bites in a single layer on a sheet pan until firm, then transfer to a freezer-safe bag for up to three months. Reheat from frozen in a preheated 350 degrees Fahrenheit oven for 10 to 12 minutes, or until warmed through and crisp. Avoid reheating in the microwave to preserve flakiness. If you plan to assemble ahead, keep the assembled tin covered and chill for no more than 24 hours before baking.

Ingredient Substitutions

If you want to reduce fat, use a low-fat brie-style spread, but expect a different melt and creaminess. For a nut-free garnish, use toasted pumpkin seeds or finely chopped dried apricot instead of pistachios. If puff pastry is unavailable, phyllo dough can work—brush several layers with butter to create cups; however, bake time will be shorter and texture crisper. For a sweeter edge, swap cranberry sauce for fig jam or apricot preserves. To make them vegetarian-friendly with guaranteed rennet-free cheese, check labels for microbial or vegetable rennet on the brie packaging.

Serving Suggestions

Serve these warm on a wooden board lined with parchment and garnish with small thyme sprigs for color. They pair beautifully with a lightly dressed winter salad, a crisp white wine like Sauvignon Blanc, or a sparkling rosé which cuts through the richness. For brunch, offer alongside smoked salmon and mini frittatas; for a dessert-adjacent twist, add a drizzle of honey and a small sliver of roasted pear on top after baking. Arrange them in concentric circles for a party platter to encourage guests to sample multiple bites.

Cultural Background

The combination of cheese and fruit atop pastry has deep roots in European hors d'oeuvre traditions. Brie itself hails from the Brie region of France and became widely embraced for its soft texture and mild mushroomy undertones. Pairing tangy berries with soft cheese is a classic technique to balance fat and acidity. The modern mini bite format speaks to contemporary entertaining, where finger foods and small plates encourage mingling. These particular bites are an Anglo-American fusion—taking French cheese, Scandinavian puff pastry techniques, and North American cranberry flavors commonly found around holidays.

Seasonal Adaptations

In winter, use whole-berry cranberry sauce and garnish with rosemary sprigs. For spring and summer, substitute cranberry with strawberry or raspberry jam and add a leaf of fresh basil. During autumn, swap cranberry for spiced apple butter and finish with a pinch of flaky sea salt. Adjust baking times slightly if using fruit fillings with higher water content; reduce filling amounts by a teaspoon to keep pastry crisp. For a festive twist, sprinkle a few pomegranate arils on top after baking for color and pop.

Meal Prep Tips

To streamline entertaining, cut and measure the Brie into cubes and portion the cranberry into a small container the day before. Cut pastry circles and keep them covered and chilled on a tray. Assemble the cups up to 24 hours ahead and keep the sheet covered in the refrigerator; bring them to the counter 15 minutes before baking to take the chill off. Use a small piping bag or a spoon with a controlled tip to place cranberry sauce neatly and avoid overfilling. Pack finished bites in single layers with parchment for transport to parties.

Success Stories

At my sister’s baby shower, these were the first appetizers to vanish; someone later told me they’d never tasted anything so buttery and balanced. A reader once wrote to say she used leftover cranberry salsa and substituted manchego because of a dairy allergy at her event; she reported it was a huge hit. On another occasion I brought a tray to a neighborhood potluck and returned with an empty tin and a request for the recipe link posted on the community board. Small bites, big memories seems to be the pattern.

These Mini Cranberry Brie Bites are a simple way to make any gathering feel special. Their quick assembly, flexible timing, and crowd-pleasing flavor make them worth keeping in your entertaining toolkit. Try them warm, and don’t be surprised when guests ask for seconds.