This recipe for mini cranberry brie bites is one of those small but mighty party treats that reliably disappears from the platter within minutes. I first made these for a holiday potluck when I needed something elegant, quick, and guaranteed to please a crowd. The combination of flaky puff pastry, creamy, slightly nutty brie, and a spoonful of bright cranberry sauce sings in perfect contrast: buttery layers, soft molten cheese, and a flash of sweet-tart fruit. They feel fancy but are incredibly simple to assemble.

I remember the moment I realized how special these were: guests kept coming back to the appetizer table, claiming they only wanted one and walking away with three. I learned a few tweaks since that first batch that transformed these from good to unforgettable—trimming the rind for a silkier melt, brushing the pastry with egg wash for deep color, and adding a scatter of fresh thyme for aroma. These little cups are ideal for holiday gatherings, casual cocktail hours, or as a playful dinner starter. They take advantage of pantry-friendly ingredients and a frozen puff pastry sheet, so you can pull them together on short notice and still look like you planned ahead.

Ingredients

• Frozen puff pastry sheet (1 sheet): Look for a high-quality, all-butter puff pastry if possible for the best flavor and lift. Brands like Pepperidge Farm or Dufour thaw quickly in the refrigerator or on the counter for 20 to 30 minutes and give the crispiest layers.
• Brie (4 ounces): Remove the thick outer rind and cut into 16 small cubes. Choose a mild, creamy wheel rather than an overly pungent one if serving to a mixed crowd; Président or a small local cheese shop wheel work beautifully.
• Cranberry sauce (1/4 cup): Homemade or canned both work. If making at home, simmer fresh cranberries with sugar and a splash of orange juice until jammy. Spoon about 1 teaspoon on each bite.
• Fresh thyme (1 tablespoon leaves): Adds an aromatic herbal lift. Strip leaves from stems and sprinkle lightly; sub rosemary or finely chopped sage if preferred.
• Egg (1, beaten): For egg wash to brush the pastry edges so they brown evenly and develop a glossy finish.
• Optional chopped pecans or walnuts (about 2 tablespoons): Toast lightly for crunch and a nutty accent that pairs beautifully with brie and cranberry.

Instructions

Preheat and prepare the tin: Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or butter, or use silicone mini molds. Chilling the tin briefly in the fridge after greasing helps the pastry keep its shape during assembly. Cut and shape the pastry: Unfold the thawed puff pastry on a lightly floured surface and roll gently to remove creases. Use a sharp knife or pizza cutter to divide it into 16 equal squares—each about 2 1/2 inches. Handle the pastry as little as possible so it stays cold for maximum puff. Form the cups: Gently press each square into the prepared mini cups, allowing the corners to overlap slightly inside the cup. The overlapping corners will create a pretty, fluted edge once baked. If the pastry softens, pop the tin into the refrigerator for 5 minutes to firm back up before filling. Fill with brie and cranberry: Place one small cube of brie into each pastry cup, tucking it toward the center. Brush the exposed pastry edges lightly with beaten egg for color. Top each cube with about 1 teaspoon of cranberry sauce, then scatter a few thyme leaves over the top. If using nuts, sprinkle 1/8 teaspoon of chopped toasted pecans or walnuts on each. Bake until puffed and golden: Bake at 400°F (200°C) for 12 to 15 minutes. Look for deeply golden, puffed pastry and brie beginning to ooze but not leak through the bottom. Rotate the pan halfway through baking if your oven has hot spots. If the edges brown too fast, tent loosely with foil for the last few minutes. Cool and serve: Let the bites cool in the tin for 2 to 3 minutes before using a small offset spatula to lift them out. Serve warm so the brie is melty; they can be held at room temperature for short periods during a party.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, reheat in a 350°F (175°C) oven for 6 to 8 minutes so the pastry crisps back up and the brie becomes melty again. If you plan to freeze, place cooled bites in a single layer on a tray to flash-freeze, then transfer to a freezer-safe bag. Thaw in the refrigerator and reheat in the oven to restore flakiness. Avoid microwaving as the pastry will become soggy.

Ingredient Substitutions

If you do not have brie, use a mild camembert or a soft triple-cream cheese for similar melt and creaminess. For a dairy-free version, choose a plant-based soft cheese and brush the pastry with milk or oil instead of egg wash, but note the color will be paler. Replace cranberry sauce with fig jam or apricot preserves for a more jammy sweetness. Swap thyme for finely chopped rosemary or a tiny pinch of fresh sage for a different herbal profile. For added savory depth, mix a little Dijon mustard into the cranberry topping.

Serving Suggestions

Present these on a wooden board or tiered platter for elegant finger-food appeal. Pair them with a simple arugula salad dressed in lemon vinaigrette, slices of prosciutto, or a selection of olives and pickles to cut through the richness. For drinks, sparkling wine or a crisp white like Sauvignon Blanc complements the creamy cheese and fruity cranberry. Garnish with fresh thyme sprigs and a few whole cranberries for seasonal color when serving at the holidays.

Cultural Background

These little bites are a modern American party classic that borrows French elements—puff pastry and soft-ripened cheese like brie—to create a small-plate experience. The combination of sweet fruit preserves with cheese is a long-standing tradition in European cuisine, and here it is condensed into a bite-size, party-friendly form. Over time, home cooks in the United States have adapted the idea to use frozen puff pastry and jarred preserves, making it a go-to for effortless entertaining.

Seasonal Adaptations

In winter, use cranberry sauce and toasted pecans for a holiday twist. In late summer, swap cranberry for a spoonful of roasted peach or fig compote and scatter fresh basil instead of thyme. For autumn gatherings, drizzle with a little maple syrup and top with candied pecans. These seasonal swaps keep the base technique the same while adjusting flavors to match the produce and mood of the season.

Meal Prep Tips

You can assemble the bites entirely and refrigerate the tray, covered, for up to 4 hours before baking. This makes them ideal for hosting: do all the prep work in advance, then bake just before guests arrive. For larger events, prepare multiple trays and bake staggered batches, keeping finished bites warm on a sheet in a 200°F (95°C) oven. Bring extra cranberry sauce and a small spoon so you can dot any bites that look dry right before serving.

These mini bites combine simplicity, elegance, and crowd-pleasing flavor—what more could you ask for in an hors d'oeuvre? Try them once and they will likely become a staple for your next gathering, just as they did for mine. Enjoy the buttery pastry, gooey brie, and bright pop of cranberry in every perfect little mouthful.