Cranberry Brie Bites Recipe

Ben Carraoli

Cranberry Brie Bites Recipe

I recently made these delightful little appetizers — and let me tell you, they vanish fast! When I baked up these Cranberry Brie Bites, I was amazed how a handful of simple ingredients turned into something festive and elegant. I served them to friends and they kept coming back for more.

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Prep Time 10

Cook Time 15

Ingredients Method Notes

Ingredients

¼ cup all-purpose flour for dusting the dough and cutting board — this keeps the dough from sticking and helps you work with the sheet smoothly.
8- ounce sheet of refrigerated crescent dough or an equivalent using individual crescent rolls that you press together — this forms the golden, buttery shell; using fresh dough gives that nice rise and flakiness.
8- ounce wheel of brie cheese — the creamy melty center makes it rich and luxurious; using a whole wheel and cutting into pieces ensures even portions.
1 cup whole-berry cranberry sauce not the jellied kind — the texture matters: the whole berries give bursts of tart sweetness and contrast beautifully with the cheese.
Fresh rosemary sprigs about 2 small sprigs — optional, but they add a lovely festive appearance and a subtle herbaceous note that lifts the flavors.

Method

First, I preheated my oven and sprayed the mini muffin tin with cooking spray. Then I lightly floured my counter and rolled out the crescent dough. If your dough comes in separate rolls, pinch the seams together to create one smooth sheet so it will bake evenly.
Next, I cut the dough into 24 equal squares and pressed each square into a mini muffin tin well. Then I cut the brie wheel into small pieces and placed one piece into each dough cup. After that, I added a generous spoonful of whole-berry cranberry sauce on top of each brie piece. Finally, I placed a small rosemary sprig on top for that festive touch.
I baked them at 375°F for about 15 minutes, or until the dough was a light golden brown and the brie melted and gooey. Then I served them warm — that melty center and the tart cranberry really shine when fresh out of the oven.

Notes

I made sure to press the dough squares firmly into the muffin tin to prevent shrinking during baking.
I let the brie come to room temperature for a few minutes before baking so it melted smoother.
I served them as soon as possible after baking — the warm gooey center is what makes them irresistible.
I always double the recipe when hosting, because they disappear fast!
I keep extra cranberry sauce on the side in case guests want a little more on top.