Baked Cranberry Brie Bites

Baked Cranberry Brie Bites

These Baked Cranberry Brie Bites combine golden crescent dough, creamy Brie, and tangy cranberry sauce in one warm, flaky treat.

With just three ingredients, they’re an easy appetizer for holiday gatherings, potlucks, or a cozy evening at home.

Each bite delivers buttery pastry, melted cheese, and a little fruity sweetness.

This recipe makes 8 generously sized bites. Allow about 10 minutes for preparation and 15–18 minutes for baking.

Ingredients

1 can (8 ounces) refrigerated crescent roll dough, containing 8 triangles.

4 ounces Brie cheese, cold and cut into 8 equal pieces.

¼ cup cranberry sauce, using whole-berry or jellied sauce.

Keep the dough refrigerated until you’re ready to assemble so it stays easy to handle.

Leave the Brie rind on if you enjoy it. It’s edible and helps the cheese hold its shape during baking.

Choose thick cranberry sauce and measure about 1½ teaspoons per bite to avoid overfilling.

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper. A parchment-lined baking dish also works, though closely spaced bites may have softer sides.

Unroll the cold crescent dough and separate it into 8 triangles.

Lay the triangles flat, gently pressing any small tears closed.

Place one piece of Brie near the wide end of each triangle.

Spoon approximately 1½ teaspoons of cranberry sauce over each piece of cheese.

Fold the wide corners inward over the filling, then roll toward the narrow tip.

Pinch the seams gently to form small bundles. Enclose the filling as much as possible to limit leaking.

Arrange the bundles seam-side down on the prepared baking sheet, leaving about 2 inches between them.

Bake for 15–18 minutes, checking near the end, until the pastry is golden brown and cooked through.

If the tops brown before the dough finishes baking, loosely cover them with foil for the remaining time.

Some cheese or cranberry sauce may escape during baking. Let those edges cool slightly before loosening them from the parchment.

Rest the bites for 5 minutes before serving so the filling isn’t too hot.

Serve warm while the Brie is soft and creamy. Transfer carefully with a small spatula.

Variation

Puff pastry option: Replace the crescent dough with one thawed puff pastry sheet, cut into 12 squares, and press into a mini muffin pan.

Divide the Brie and cranberry sauce among the pastry cups. Bake at 400°F (200°C) for about 15–20 minutes, until puffed and golden.

Optional pecan crunch: Add a small sprinkle of finely chopped pecans over the cranberry sauce before wrapping.

Optional herb flavor: Add a tiny pinch of finely chopped fresh rosemary or thyme to each filling.

Fruit preserve swap: Replace the cranberry sauce with the same amount of thick raspberry jam, fig preserves, or orange marmalade.

Keep additions small so the bundles close easily and the pastry can bake properly around the filling.

Storage

Refrigerate leftovers in an airtight container within 2 hours of baking.

Store in the refrigerator for 3–4 days. Separate layers with parchment paper to prevent sticking.

Reheat at 350°F (175°C) for approximately 8–12 minutes, until heated through. Cover loosely if they start browning too much.

For longer storage, freeze cooled bites on a tray, then transfer them to a freezer-safe container for up to 2 months.

Thaw overnight in the refrigerator before reheating. The pastry may soften during storage, but warming it in the oven helps restore its crispness.