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Flaky puff pastry, melty Brie and tart cranberry sauce make these cranberry brie bites a festive little appetizer. This version uses pastry squares baked on a sheet pan, with a lightly scored border around each creamy, cranberry-topped center.

Serve them warm for Thanksgiving, Christmas or a fall gathering. Store-bought puff pastry and prepared cranberry sauce keep the ingredient list short.

Why make these cranberry brie bites

Three main ingredients: puff pastry, Brie and cranberry sauce.
No muffin tin needed: the squares bake on a parchment-lined sheet pan.
A sweet and savory bite: buttery pastry and creamy cheese balance the tart cranberry topping.
Easy to customize: finish with rosemary, orange zest or chopped pecans.

Ingredients

1 sheet frozen puff pastry, about 8.6 ounces, thawed according to the package directions but kept cold
4 ounces cold Brie, cut into 12 small pieces
¼ cup thick whole-berry cranberry sauce
1 large egg, beaten with 1 teaspoon water, for brushing
All-purpose flour, for dusting if needed
Fresh rosemary leaves, finely chopped, for an optional garnish

Ingredient notes

Choose a thick cranberry sauce rather than a runny one. If homemade sauce has loose liquid, strain off the excess and chill it before assembling.

Cut the Brie while it is cold for easier portioning. This recipe leaves the rind on.

Puff pastry sheets vary in size and weight. This recipe is designed around one sheet from a two-sheet, 17.3-ounce package; adjust the number of squares if your pastry is a different size.

How to make cranberry brie bites

Heat the oven to 400°F. Line a large baking sheet with parchment paper.
Unfold the cold puff pastry on a lightly floured surface. Gently roll it into a rectangle approximately 9 by 12 inches, smoothing any creases.
Cut into 12 squares, each approximately 3 inches across. Arrange on the baking sheet, leaving space between them.
Lightly score a border about ½ inch inside the edge of each square. Do not cut all the way through. Prick only the center with a fork.
Place one piece of Brie inside each scored center. Top with 1 teaspoon cranberry sauce, keeping the filling away from the border.
Refrigerate the assembled bites for 15 minutes. Keep them refrigerated while the oven finishes heating.
Brush the exposed pastry borders lightly with egg wash. Avoid brushing the cut sides.
Bake for approximately 18 to 22 minutes, until the borders are puffed and deeply golden and the pastry bases are cooked. Begin checking at 16 minutes; follow your pastry package’s guidance if it differs.
Rest on the tray for 5 minutes. Add a little chopped rosemary, if desired, and serve warm.

Tips for puffed, golden pastry

Keep the pastry cold. If it becomes soft or sticky, refrigerate it before continuing.
Use small portions of filling. Extra cheese or sauce can overflow as the pastry rises.
Keep the scored borders clear so the edges have room to puff.
Check the bases as well as the tops. Pale, soft pastry needs more baking time.
Let the bites rest briefly before serving because the melted cheese will be hot.

How to serve cranberry brie bites

Arrange the bites on a serving platter and offer napkins or small plates. Serve them warm, after a short rest, while the cheese is soft.

For a larger appetizer spread, pair them with fresh fruit, olives or a vegetable platter.

Make-ahead instructions

For the simplest preparation, cut the Brie and portion the cranberry sauce ahead of time, then keep them refrigerated separately.

You can also assemble the pastry squares a few hours before baking. Cover them without pressing on the pastry and refrigerate. Add the egg wash immediately before baking, and allow extra baking time if needed.

How to store and reheat

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet in a 375°F oven until hot and crisp again, checking after 5 minutes. The pastry is best on the day it is baked.

Variations

Orange cranberry: add a small pinch of finely grated orange zest after baking.
Pecan topping: add a few finely chopped pecans before baking.
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Frequently asked questions

Do I need a mini muffin tin?

Not for this version. These are open pastry squares baked on a sheet pan. Muffin-tin versions use a different shape to contain the filling.

Can I use homemade cranberry sauce?

Yes. Cool it completely and use a thick portion without excess liquid.

Do I remove the Brie rind?

This recipe leaves it on. You can trim it if you prefer, but keep the cheese portions small and centered.

Why did my cheese leak?

The filling may have been too large or too close to the edges. Keep it inside the scored center and chill the assembled squares before baking. A little overflow can still happen with open pastries.

Can I use crescent dough?

This recipe is designed for puff pastry. Crescent dough needs its own shaping and baking instructions and will not produce the same layered result.

Can I double the recipe?

Yes. Double the ingredients and use two baking sheets. Bake one tray at a time for the easiest monitoring, or rotate the trays as needed for even browning.

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Hand lifting a cranberry Brie puff pastry bite from a baking sheet.

Ellie