This recipe for Mini Cranberry Brie Bites with Puff Pastry is my go-to when I want a small, elegant treat that looks like I spent hours in the kitchen but actually comes together in under 30 minutes. I first made these for a holiday open house years ago when my oven had to shoulder everything from roasted vegetables to a honey-glazed ham. The little bites were the first thing guests reached for, and I loved how the contrast of warm, oozing cheese and bright cranberry made people smile immediately. The texture is irresistible: flaky, golden pastry giving way to creamy Brie and a burst of tart-sweet cranberry.

I discovered the balance between a thin smear of cranberry and a modest cube of Brie on a rainy afternoon while experimenting with a frozen puff pastry sheet — a pantry staple. Removing the rind and cutting the Brie into small cubes ensures each bite melts evenly without overwhelming the pastry. Fresh thyme lifts the flavors and adds a gentle herb aroma that makes these feel special for holiday gatherings, brunches, or even a weeknight treat. They’re simple, crowd-pleasing, and endlessly adaptable.

Ingredients

• Frozen puff pastry (1 sheet): Look for a high-quality brand in the freezer aisle; keep it frozen until you’re ready to roll it out to prevent tearing. Thawed sheet makes 16 mini cups when cut into 2½-inch squares.
• Brie (4 ounces): Choose a good-quality wheel — triple-cream Brie will be silkier, while a firmer Brie holds shape better. Remove the rind if you prefer a smoother melt and cut into 16 small cubes.
• Cranberry sauce (¼ cup): Homemade or canned work equally well. Homemade cranberry sauce with orange zest adds brightness; canned is an excellent shortcut when short on time.
• Fresh thyme (1 tablespoon leaves): Fresh thyme brings herbal brightness; strip leaves from stems and sprinkle lightly so it doesn’t overpower the cheese.
• Egg (1, beaten): For an egg wash to achieve a glossy, deep golden finish on the pastry edges.
• Optional nuts (chopped pecans or walnuts): About 2 tablespoons if you want extra crunch — toast briefly for more depth.

Instructions

Preheat and prepare tin: Preheat the oven to 400°F (200°C). Grease a 24-cup mini muffin tin with butter or nonstick spray, or use silicone mini molds for easy removal. A well-prepared tin ensures the pastry cups rise and brown evenly rather than sticking. Roll and cut pastry: On a lightly floured surface, unfold the thawed puff pastry and gently press any creases flat with a rolling pin. Using a sharp knife or pizza cutter, cut the sheet into 16 equal squares — about 2½ inches each. Keep the pastry cool while you work to maintain flakiness. Form the cups: Gently press each square into the prepared mini muffin cups, allowing corners to overlap slightly to form a small cup. Avoid stretching the dough; overlapping helps create sturdy walls that will puff during baking. Fill with Brie and cranberry: Place one small cube of Brie into each pastry cup so that there’s room for the cheese to melt. Spoon about 1 teaspoon of cranberry sauce on top of each cube. Too much sauce will make the pastry soggy; a small dollop provides the right tart-sweet contrast. Egg wash and finish: Lightly brush the exposed pastry edges with the beaten egg to encourage a deep golden color. Sprinkle a pinch of fresh thyme leaves over each bite and add a few chopped nuts if using — nuts can be toasted for extra flavor beforehand. Bake and rest: Bake for 12–15 minutes until the pastry is puffed and golden and the Brie begins to ooze. Remove from the oven and let cool in the tin for 2–3 minutes before carefully lifting out with a small spatula. Serve warm to enjoy the creamy cheese at its best.

Storage Tips

Store leftover bites in an airtight container in the refrigerator for up to 3 days. To maintain flakiness, place a paper towel under the bites to absorb excess moisture. For longer storage, freeze baked bites flat on a tray until firm, then transfer to a freezer bag and freeze up to 3 months. Reheat from frozen in a preheated 350°F (175°C) oven for 10–12 minutes, or until warmed through and the pastry is crisp again.

Ingredient Substitutions

If you prefer a milder cheese, substitute Camembert or a small wheel of young fontina in equal weight (4 oz). For a vegan option, use a plant-based puff pastry and a firm cashew-based melting cheese; omit egg wash or use a non-dairy milk brush for color. Swap cranberry sauce for fig jam or apricot preserves for a different sweet profile — start with 1 teaspoon per cup to avoid sogginess.

Serving Suggestions

Arrange the bites on a wooden board with rosemary sprigs and small bowls of extra cranberry sauce and toasted nuts. They pair beautifully with sparkling wine, a light pinot noir, or a citrusy gin cocktail. For a brunch spread, serve alongside scrambled eggs and a leafy green salad dressed with vinaigrette to cut the richness.

Seasonal Adaptations

In winter, use orange-zest cranberry sauce and toasted pecans for a holiday feel. For summer gatherings, swap in a berry compote made from fresh raspberries and blackberries for a brighter, fresher bite. For fall, try a smear of pear or apple butter and a tiny crumble of blue cheese instead of Brie to create a more savory-sweet combination.

Meal Prep Tips

Assemble the cups up to 6 hours ahead and keep them chilled on a tray covered with plastic wrap. Bring them to the oven straight from the fridge and add an extra minute or two to the bake time if they’re very cold. If making for a party, bake in two batches to maintain even heat and avoid overcrowding the oven.

Success Stories

One holiday season I brought a platter of these to a friend’s gathering; a guest with a self-professed dislike of cheese tried one and ended up asking for the recipe. Another time, I made a nut-free batch for a school fika, and the teachers loved them so much they requested them for the staff meeting menus. Small bites, big impressions.

These Mini Cranberry Brie Bites are proof that simple ingredients and a little technique can create something everyone remembers. Give them a try and make them your own — swap flavors, adjust toppings, and enjoy the applause.