Looking for a dish that wows your guests without stressing you out? These baked cranberry brie bites are the perfect solution for your next holiday party.
There is something magical about the smell of rosemary on a crisp winter evening. This recipe delivers warm, gooey cheese and tart berries in every single bite. It is the ultimate crowd-pleaser for the busy season.
Why You’ll Love This Recipe
You will love how fast these come together during the hectic holidays. They look like they took hours to prepare. In reality, you only need 15 minutes of prep time. This recipe is perfect for holiday entertaining when your schedule is full.
The combination of flavors is truly special. You get salty cheese, sweet sauce, and crunchy pecans. It is a sophisticated snack that uses simple, budget-friendly ingredients from your local store.
Simple Method
The process is very straightforward and beginner-friendly. You simply tuck dough squares into a mini muffin tin. Then you fill them with cheese and cranberry sauce. Even if you are new to cooking, you can do this with ease.
Ingredients You’ll Need
These bites use mostly pantry staples and refrigerated dough for speed.
- 1 tube (8 oz) refrigerated crescent dough sheet
- 8 oz chilled Brie cheese, cut into 24 equal cubes
- 1/2 cup whole berry cranberry sauce
- 1/4 cup finely chopped pecans
- 2 sprigs fresh rosemary, broken into small pieces
- 1 tablespoon all-purpose flour for dusting
Step-by-Step Directions
- Preheat a convection oven to 375°F (190°C) and apply non-stick coating to a 24-count mini muffin tin.
- Unroll the crescent dough sheet onto a lightly floured surface and use a rolling pin to flatten any perforations.
- Using a pizza cutter, divide the dough into 24 equal squares (approximately 2 inches by 2 inches).
- Transfer each dough square into a mini muffin slot, pressing firmly against the bottom and sides to create a cup.
- Place one 3/4-inch cube of Brie cheese into the center of each dough cup.
- Top each cube of Brie with 1 level teaspoon of whole berry cranberry sauce.
- Distribute the chopped pecans evenly over the cranberry sauce layer.
- Bake for 10 to 12 minutes until the pastry corners are golden brown and the cheese is bubbling.
- Remove from the oven and immediately garnish each bite with a small sprig of fresh rosemary.
- Allow the bites to rest in the pan for 5 minutes to set before extracting with a small offset spatula.
Best Ways to Enjoy It
Serve these while the cheese is still warm and melty. Place them on a festive wooden board for a beautiful presentation. Add a few extra rosemary sprigs around the plate for color. They are the perfect addition to a holiday appetizer spread.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place them in a 350°F oven for five minutes. This helps the pastry stay crisp and the cheese get melty again. Avoid using the microwave as it can make the dough soggy.
Tips for Best Results
- Chill your Brie cheese before cutting to make it less sticky.
- Don’t overfill the cups or the cheese will bubble over.
- Use a pizza cutter for the straightest dough lines.
- Apply the rosemary immediately after baking so it sticks.
- For a big holiday crowd, double the batch easily.
- Swap pecans for walnuts if that is what you have.
- Dust your surface lightly so the dough does not stick.
Ways to Switch It Up
- Use apricot jam instead of cranberry for a summer twist.
- Swap the pecans for chopped pistachios for a bright green color.
- Drizzle with a little honey for extra sweetness.
- Add a pinch of orange zest to the cranberry sauce.
Common Questions
Can I make these ahead of time?
You can assemble the cups a few hours early. Keep the tray covered in the fridge until you are ready. Bake them just before your guests arrive for the best texture.
Do I need to remove the Brie rind?
The rind is completely edible and helps the cheese hold its shape. For these bites, I recommend leaving it on. It adds a nice earthy flavor to the snack.
I hope these little bites bring extra joy to your holiday table. They are so simple to make and always disappear fast. Happy cooking!
— Lidia
Baked Cranberry Brie Bites
Ingredients
- 1 tube (8 oz) refrigerated crescent dough sheet
- 8 oz chilled Brie cheese, cut into 24 equal cubes
- 1/2 cup whole berry cranberry sauce
- 1/4 cup finely chopped pecans
- 2 sprigs fresh rosemary, broken into small pieces
- 1 tablespoon all -purpose flour for dusting
Instructions
- Preheat a convection oven to 375°F (190°C) and apply non-stick coating to a 24-count mini muffin tin.
- Unroll the crescent dough sheet onto a lightly floured surface and use a rolling pin to flatten any perforations.
- Using a pizza cutter, divide the dough into 24 equal squares (approximately 2 inches by 2 inches).
- Transfer each dough square into a mini muffin slot, pressing firmly against the bottom and sides to create a cup.
- Place one 3/4-inch cube of Brie cheese into the center of each dough cup.
- Top each cube of Brie with 1 level teaspoon of whole berry cranberry sauce.
- Distribute the chopped pecans evenly over the cranberry sauce layer.
- Bake for 10 to 12 minutes until the pastry corners are golden brown and the cheese is bubbling.
- Remove from the oven and immediately garnish each bite with a small sprig of fresh rosemary.
- Allow the bites to rest in the pan for 5 minutes to set before extracting with a small offset spatula.
