Baked Cranberry Brie Bites
Sometimes All You Need Is Gooey Cheese and an Oven
So, picture me last December—Christmas tunes on (probably too loud), cat sitting in the middle of the kitchen, and I’m frantically trying to throw together these Baked Cranberry Brie Bites for a last-minute gathering. I actually stumbled across a version during a midnight Pinterest spiral, but after a few hilarious fails—seriously, don’t ask about the time I used blue cheese instead—I think I’ve finally nailed my own quirky twist. You know that recipe that somehow makes everyone suddenly appear in the kitchen pretending to ‘just check’ if you need help? Yup, it’s this one.
Why You’re Gonna Love This (Trust Me)
I whip up these bites whenever I want to look more put together than I actually am. My sister starts hovering suspiciously close to the oven when they’re baking (which usually means she’s planning to swipe the first batch before anyone else). If your family is anything like mine, these’ll vanish before you even hint at seconds. Also, they take—what—15 minutes to prep? That’s practically instant gratification, no fiddly steps or obscure kitchen gadgets, just simple, cheesy, cran-tart goodness. There was that annoying phase where the dough stuck to the muffin tin (I still have trust issues with some bakeware!), but more on that fiasco later.
Gathering Your Stuff (And a Few Substitutes)
- 1 wheel of brie (about 200g, but honestly, I eyeball it half the time; some folks swear by Président but the supermarket brand is fine too)
- 1 sheet puff pastry, thawed (crescent dough or even biscuit dough in a pinch—I did that once, came out fluffier but still pretty good)
- Half a cup cranberry sauce (homemade, storebought, or as my mate Becca jokes—leftover from Thanksgiving because, why not?)
- A handful of chopped pecans or walnuts (optional, or skip entirely if your nephew hates nuts—ask me how I know!)
- Fresh thyme (1-2 sprigs); I sometimes skip this if I forget it, no big deal
- Pinch of salt and black pepper (if you remember)
Sometimes I grate a bit of orange zest in, which is bang-on if you ask me, but totally optional.
Making the Magic Happen (A Little Mess Is Normal)
- Preheat your oven to 190°C (375°F). If your oven is as old as mine and heats unevenly, try turning your tray halfway.
- Grab a mini muffin tin and either spray it like crazy with nonstick stuff or use mini cupcake liners. If you forget (like I do, about 40% of the time), a butter knife will be your best friend later.
- Roll out your puff pastry—just a smidge; you’re not ironing laundry here. Cut into roughly 24 squares. Don’t overthink it.
- Press each square gently into the muffin well. If it tears, just smoosh it back together. This is the bit that always looks a mess, but somehow it works.
- Chop the brie into little cubes (I aim for about 2cm chunks, but just eyeball it). Pop one chunk into each pastry square. This is when I usually sneak a corner, in the name of quality control.
- Add a teaspoon-ish of cranberry sauce on top of each brie piece.
- Sprinkle over some chopped nuts and a tiny bit of thyme (if you remembered that bit).
- Bake for 12-15 minutes, until they’re puffed and gold. Don’t trust the timer—give them a glance before pulling them out.
- Let them cool for 5-10 minutes unless you’re cool with burned tongues. (One time, I popped one straight out and, yeah, not my brightest idea…)
Notes From Tried-and-True (and Oops!)
- I once tried using camembert ‘cause that’s all I had. Surprisingly tasty, but it sort of… ooze-bombed everywhere. Brie is tidier.
- If you use the crescent dough trick, it’s more bread-y and honestly doesn’t stay crisp as long, but nobody’s perfect.
- If you don’t have mini muffin tins, you could just make bigger ones in a regular tin—just bake ’em a bit longer (maybe closer to 18 mins). Or even cut the pastry in odd shapes if tiny squares are too fiddly.
Variations I’ve Tried (and One I Gave Up On)
- I swapped in fig jam for cranberry once—delicious, though the kids side-eyed it. Apricot jam works, too.
- Chopped crisped-up bacon on top? Not traditional, but I regret nothing.
- Once, I tried adding rosemary instead of thyme, and it tasted too much like Christmas tree, at least according to my mum. Not a hit.
What If I Don’t Own a Fancy Mini Muffin Tin?
You can use a regular muffin tin and just upsize everything—actually, maybe that’s better for cheese obsessives anyway. One of my friends just lays out puff pastry, piles on brie and cranberry like a lazy galette, bakes and chops up rustic squares. Whatever gets cheese to mouth, right?
How Long Do They Last? (Not Long in My House)
Alright, officially, you can keep these in an airtight tin in the fridge for two, maybe three days—reheat gently for that melty factor. But honestly, if you’re lucky enough to find leftovers, it’s a miracle. They never last past breakfast in my place (and yes, cold Brie bites with coffee are a perfectly cromulent choice).
How Should I Serve These? (Warning: They’ll Go Quickly)
I put them on a rustic board with a pile of grapes and sometimes a handful of salted pistachios. We usually have a weird family tradition of arguing over who gets the last bite, so I’ve started hiding one at the back—just a thought. Pair them with something sparkly—like this holiday cocktail idea from Bon Appétit—for proper festive vibes.
Lessons Learned (a.k.a. Pro Tips…by Accident)
- Don’t overstuff the pastry; I did once, and it was basically brie volcanoes. Tasty but…messy.
- If the pastry feels soft from the get-go, pop it back in the freezer for 5 minutes while you prep the rest. Actually, I think it works better if the dough is super cold.
- I once rushed the cooling step—biting into molten cheese? Would not recommend; give them a minute.
FAQs (Because Apparently, I Get Asked These A Lot)
- Can I make these ahead? Sort of—assemble the pastry and cheese the night before, keep covered, then just add cranberry and bake off fresh. If you fully bake, they’re okay reheated but lose a bit of wow-ness.
- Do I need to peel the wax from the brie? Nah, but I sometimes trim the thickest rind if it’s on the older side. Totally up to you—the waxy part melts into everything anyway.
- Can I freeze them? I wouldn’t recommend it, honestly; the pastry goes all odd and soggy. But if you must, let them cool fully and make sure to wrap well. Reheat in a hot oven rather than microwave.
- Can I use phyllo dough? You can! I tried once, but be ready for a lot of flakiness (on your shirt and the counter). Tastes amazing though. This cheese appetizers guide has some other fun flaky ideas if you’re keen.
- What do I do with leftover cranberry sauce? So glad you asked—smear it on toast, swirl into yogurt, pop in some turkey sandwiches. Or just eat it off the spoon, as I may or may not have done last week.
And hey, before I sign off—did you know that if you use a silicone muffin tray, these just pop right out like magic? Found that out after years of chipping away at my old metal one. Go figure.
Happy baking! (And good luck keeping these from disappearing before your guests arrive. Or just eat ’em all. No judgment.)
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz brie cheese, rind removed and cut into cubes
- 1/2 cup cranberry sauce
- 1 tablespoon chopped pecans
- 1 tablespoon honey
- 1/2 teaspoon fresh rosemary, finely chopped
- 1 egg, beaten (for egg wash)
- Pinch of sea salt
Instructions
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1Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin.
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2Roll out the puff pastry sheet and cut into 12 equal squares.
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3Press each puff pastry square into a mini muffin cup to form a base.
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4Place a cube of brie cheese into each pastry cup, then top each with about 1 teaspoon cranberry sauce.
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5Sprinkle chopped pecans and fresh rosemary over the top, then lightly drizzle with honey.
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6Brush the exposed pastry edges with egg wash. Bake for 13-15 minutes until golden and the cheese is melted. Let cool slightly, then sprinkle with sea salt before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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