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Easy Thanksgiving Cranberry Brie Bites: Best Appetizer

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These Easy Thanksgiving Cranberry Brie Bites are the perfect holiday appetizer, featuring flaky puff pastry, warm creamy brie, and tart cranberry sauce. Ready in under 20 minutes with just four main ingredients, they’re a crowd-pleaser that will disappear from the table.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 4 ounces Brie cheese, rind on, cut into 24 small cubes (about 1/2-inch each)
  • 1/3 cup whole-berry cranberry sauce
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Lightly spray a 24-cup mini muffin tin with non-stick cooking spray and set it aside.
  2. On a lightly floured surface, unfold the thawed puff pastry sheet. If it’s cracked at the folds, gently press the seams back together with your fingers. Use a rolling pin to gently smooth it out to an even thickness—about 1/8-inch thick.
  3. Using a sharp knife or a pizza cutter, slice the pastry sheet into 24 equal squares, about 2 inches each. I usually cut 4 rows by 6 rows.
  4. Gently press each square into a mini muffin cup, making sure the corners stick up slightly above the rim. Don’t stretch the dough—just let it settle naturally into the cup.
  5. Place one cube of brie (rind and all) into the center of each pastry cup. The brie should be cold.
  6. Spoon about 1/2 teaspoon of cranberry sauce on top of each brie cube. If you’re using whole-berry sauce, try to get at least one berry in each cup.
  7. In a small bowl, beat the egg with 1 teaspoon of water. Using a pastry brush, lightly brush the exposed edges of the pastry with the egg wash. Sprinkle a tiny pinch of flaky sea salt over each bite, then top with a few bits of chopped fresh rosemary.
  8. Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until the pastry is puffed up and golden brown around the edges. Rotate the pan halfway through if your oven has hot spots.
  9. Let the bites cool in the pan for 3-4 minutes. Use a small offset spatula or a butter knife to gently lift each bite out of the pan. Place them on a serving platter.
  10. Serve warm. These are best eaten within 15 minutes of coming out of the oven. Garnish with a tiny sprig of fresh rosemary or a sprinkle of extra flaky salt if desired.

Notes

Keep the brie cold to prevent it from melting too quickly. Don’t skip the egg wash for a golden finish. Watch the baking time closely—start checking at 12 minutes. Work in batches if you only have one muffin tin. For make-ahead, assemble up to 24 hours in advance, cover, and refrigerate; brush with egg wash and add rosemary just before baking, adding 1-2 minutes to baking time.

Nutrition

Keywords: cranberry brie bites, Thanksgiving appetizer, puff pastry appetizer, easy holiday appetizer, brie bites

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