Welcome
Cranberry Brie Bites are a tiny, flavor-packed appetizer that always disappears fast at parties. I’ve made them dozens of times for holiday gatherings and weeknight snacks — they’re quick, forgiving, and crowd-pleasing. If you want a shortcut version or a slightly fancier bite, I often consult a few variations like this holiday brie and cranberry bites for inspiration.
Why Make This Recipe
- Big flavor in a small package: sweet-tart cranberry balances the rich, creamy brie for a perfect bite.
- Fast and convenient: assembly takes about 10–15 minutes and baking is under 15 minutes.
- Party-ready: they travel well and look elegant on a platter, ideal for potlucks and holiday trays.
- Versatile: swap nuts, herbs, or add cured meats for a new profile every time.
- Personal insight: I love these because they let you taste seasonal cranberry brightness without a long prep — they’re my go-to when I need something impressive with minimal fuss. See another baked-brie approach I like here: baked brie with cranberry sauce.
Recipe Overview
- Prep time: 10–15 minutes
- Cook time: 10–12 minutes
- Total time: 25–30 minutes
- Servings: Makes about 24 mini bites (using 24 mini phyllo shells)
- Difficulty: Easy
- Method: Fill store-bought mini phyllo shells with brie and cranberry sauce, top with nuts/herbs, then bake at 350°F (175°C) until brie is soft and the shells are golden.
My Experience Making This Recipe
I tested this recipe multiple times to balance cranberry sweetness with cheese richness. Early trials had soggy shells from too much sauce; I learned to measure and control portions for crispy shells and melty cheese. I also tested versions using puff pastry and mini tart shells — each gives a slightly different texture, and I keep notes on what guests prefer.
How to Make Cranberry Brie Bites
Start with room-temperature brie and ready-made mini phyllo shells. Spoon about 1/2 teaspoon cranberry sauce into each shell, add a 1/2-inch cube of brie (about 1/2 teaspoon by volume), sprinkle chopped pecans and a pinch of brown sugar or fresh thyme, and bake in a preheated oven at 350°F (175°C) for 10–12 minutes. Expect a hot, soft center and crisp, golden shells; let bites cool 3–4 minutes before serving so the cheese firms slightly and doesn’t spill.
Expert Tips for Success
- Bring the brie to room temperature (20–30 minutes out of the fridge) so it melts quickly and evenly.
- Use a measuring spoon (1/2 tsp–3/4 tsp) for cranberry sauce so shells don’t get soggy.
- If you use whole brie rounds, cut 1/2-inch cubes and score the rind lightly to speed melting without removing it.
- Bake on the middle oven rack for even heat; if your oven runs hot, drop to 325°F and add 2–3 minutes.
- For crispier shells, brush melted butter on phyllo edges before filling or use mini tart shells and dock them slightly.
How to Serve Cranberry Brie Bites
- Arrange on a warm platter and garnish with fresh thyme sprigs or microgreens for color.
- Serve with sliced baguette, crackers, or lightly toasted pecans for texture contrast.
- Make them part of a holiday cheese board alongside aged cheddar and prosciutto for variety.
- For a buffet, keep a small warming tray set to low so bites stay melty without overcooking.
Storage and Reheating Guide
Store cooled bites in an airtight container in the refrigerator for up to 2 days; separate layers with parchment to prevent sticking. To freeze, place baked bites on a sheet pan until firm, then transfer to a freezer bag and freeze up to 1 month; reheat from frozen at 325°F (160°C) for 8–10 minutes. Reheat refrigerated bites on a baking sheet at 325°F for 6–8 minutes or until warmed through; avoid microwaving if you want to keep shells crisp.
Recipe Variations
- Gluten-free: use certified gluten-free mini tart shells or phyllo alternatives; adjust bake time as shells vary.
- Dairy-free: swap vegan brie or a cashew-based cream cheese alternative and watch melting behavior (often softer).
- Savory twist: add a small sliver of prosciutto under the brie for salt contrast.
- Sweet-maple: mix 1 tsp maple syrup into the cranberry sauce and top with a pecan for a sweeter profile. For another creative spin, check this cranberry brie bombs.
Nutritional Highlights
- Cheese provides calcium and protein; a typical mini bite has a modest amount of protein per serving.
- Cranberries offer vitamin C and antioxidants, but cranberry sauce can be high in sugar — use reduced-sugar versions if desired.
- Allergen note: contains dairy and typically gluten (unless using GF shells); nuts are optional but common. Limit portions if watching saturated fat or sodium.
Troubleshooting Common Issues
- Soggy shells: you’re using too much cranberry sauce — reduce to 1/2 teaspoon or blot excess with a paper towel.
- Brie doesn’t melt: brie was too cold — bring it to room temperature and cut smaller pieces; you can score the rind to help.
- Burned edges: your oven runs hot or shells are too thin — lower temperature to 325°F and add a minute or two to cooking time.
Frequently Asked Questions
Q1: Can I use puff pastry instead of phyllo shells?
A1: Yes — roll sheet puff pastry and cut into 2-inch squares, press into a greased mini muffin tin, then fill and bake at 375°F (190°C) for about 12–15 minutes until golden. Puff pastry takes slightly higher heat and longer baking, so watch closely to avoid over-browning.
Q2: Can I assemble these ahead of time?
A2: You can assemble and refrigerate unbaked bites for up to 6 hours; cover tightly so phyllo doesn’t dry out. Bake straight from the fridge, adding 1–2 minutes to the baking time.
Q3: How do I prevent cheese from leaking out of the shells?
A3: Cut brie into small, uniform pieces (about 1/2 inch) and avoid overfilling; a tiny rim of shell should remain visible. Use a mini muffin tin to stabilize shells during baking and catch any drips.
Q4: Are these safe for a large party if I make batches?
A4: Yes — bake in batches and keep warm on a low oven setting (around 200°F/95°C) on a sheet pan covered loosely with foil. Don’t hold them too long in the oven, or the shells will lose crispness; replenish from a warm batch as needed.
Conclusion
If you want a reliable reference or another tested take on this small-bite classic, check this Best Cranberry Brie Bites Recipe for additional inspiration: Best Cranberry Brie Bites Recipe.
Print
Cranberry Brie Bites
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Flavor-packed mini appetizers featuring sweet-tart cranberry and creamy brie in crispy phyllo shells.
Ingredients
- 24 mini phyllo shells
- 12 ounces brie cheese, cut into 1/2-inch cubes
- 1 cup cranberry sauce
- 1/2 cup chopped pecans
- Brown sugar (for topping)
- Fresh thyme (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Spoon about 1/2 teaspoon of cranberry sauce into each phyllo shell.
- Add a 1/2-inch cube of brie on top of the cranberry sauce.
- Sprinkle with chopped pecans and a pinch of brown sugar or fresh thyme.
- Bake in the preheated oven for 10–12 minutes until the brie is soft and the shells are golden.
- Let cool for 3–4 minutes before serving.
Notes
For best results, bring brie to room temperature before cooking to ensure even melting. Use measuring spoons for cranberry sauce to avoid soggy shells.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg