Flaky golden brown pastry shells surround buttery baked brie topped with tart cranberry sauce. These tasty treats are an easy way to please a crowd.
Cranberry Brie Bites With Just 4 Ingredients
Pastry: I use refrigerated crescent roll dough from a can to keep these quick and easy. You can also use puff pastry or even phyllo dough cups. Cheese: Cut the brie into pieces, you can leave the rind on if you’d like. Avoid “double cream” brie as it can become too runny in this recipe. Cranberry: Homemade cranberry sauce has the best flavor since it’s a bit more tart and easy to make. If using canned, opt for the whole berry version instead of the jelly. Toppings: Chopped pecans add great flavor. Swap them for walnuts, almonds, or pistachios. Fresh sprigs of rosemary or thyme make these festive.
Variations
You can replace cranberry sauce with pepper jelly, fig jam, or apricot preserves. You can replace brie with Camembert, goat cheese, or even cubes of cream cheese.
How to Make Cranberry Brie Bites
This easy recipe is ready to serve in minutes.
How to Make Ahead
To make ahead, assemble the bites in the muffin wells and cover the tin with plastic wrap. Refrigerate until you’re ready to bake. These brie bites can be served warm or at room temperature.
Holly’s Tips
Freeze the brie for 20 minutes to make it easier to slice. The rind is edible, there’s no need to remove it. Leftovers can be refrigerated for 3-4 days in an airtight container, or up to 2 months in the freezer. Thaw at room temperature before reheating. To reheat, place it back in the muffin tin, tented with foil, and bake it in a preheated 350°F oven until warmed through.
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