A festive and irresistible appetizer, Cranberry Brie Holiday Bites are everything I want in a holiday finger food—flaky, creamy, sweet, savory, and just a touch fancy. With just a handful of ingredients, these mini bites come together quickly and always impress. Whether I’m hosting a Thanksgiving gathering, a Christmas party, or a casual winter get-together, this recipe is my go-to for effortless elegance on a tray.
Why You’ll Love This Recipe
I love how these bites blend flavors and textures so perfectly. The buttery crescent dough creates a crisp, golden shell that holds the creamy Brie as it melts, while the cranberry sauce brings a festive tangy sweetness. Chopped pecans add a light crunch, and a tiny sprig of rosemary on top makes them look beautifully seasonal while adding just the right hint of earthy aroma. These are quick to assemble, easy to bake, and even easier to devour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (8-oz) tube crescent dough
1 (8-oz) wheel Brie cheese
1/2 cup whole-berry cranberry sauce
1/4 cup finely chopped roasted unsalted pecans
6 sprigs fresh rosemary, cut into 1″ pieces
All-purpose flour, for dusting
Cooking spray
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with cooking spray.
On a lightly floured surface, I roll out the crescent dough and pinch the seams together to make one smooth sheet. Then I cut it into 24 equal squares.
I press each dough square into the muffin tin, forming little cups.
Next, I cut the Brie into small chunks and place one piece into each dough cup.
I spoon about a teaspoon of cranberry sauce over the Brie in every cup.
Then I sprinkle chopped pecans on top and add a small sprig of rosemary to each.
I bake the bites for around 15 minutes, until the crescent dough is golden and the cheese starts to melt.
I like to serve them warm, but they’re still delicious at room temperature.
Servings and timing
This recipe makes 24 bites.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~50 per bite
Variations
I sometimes swap out cranberry sauce for raspberry or fig jam when I want a twist on the flavor.
For extra richness, I’ve tried using puff pastry instead of crescent dough, which gives a more buttery, flaky bite.
I can switch pecans with walnuts or omit the nuts entirely if serving guests with allergies.
Adding a tiny drizzle of honey over the top after baking gives a beautiful glossy finish and a touch more sweetness.
I like experimenting with herbs—thyme works beautifully if I don’t have rosemary on hand.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I need to reheat them, I pop them in a 300°F (150°C) oven for about 5–7 minutes until warmed through. I avoid the microwave, as it tends to make the pastry soggy.
Related Recipes:
FAQs
How far in advance can I make Cranberry Brie Holiday Bites?
I can assemble them a few hours ahead and store them in the fridge unbaked. When I’m ready to serve, I just bake them fresh. They’re best served warm.
Can I freeze these bites?
Yes, I can freeze them after baking. Once cooled, I store them in a freezer-safe container. To reheat, I bake them at 350°F (175°C) for 10–12 minutes straight from frozen.
What type of Brie works best?
I prefer using a mild, creamy Brie and leave the rind on—it softens and blends right in during baking. A wheel that isn’t too runny makes assembly easier.
Do I have to use crescent dough?
No, puff pastry or even phyllo dough works well too. I adjust the baking time slightly if I switch doughs, watching for that golden color.
Are these suitable for vegetarians?
Yes, as long as I ensure the Brie I use doesn’t contain animal rennet, this appetizer is vegetarian-friendly.
Conclusion
Cranberry Brie Holiday Bites are the kind of appetizer that feels festive without being fussy. I love how they combine just a few simple ingredients into a show-stopping bite. Whether I’m celebrating a big holiday or just gathering with friends, these little bites always disappear fast from the platter—and I never mind making a second batch.
📖 Recipe:
Print
Cranberry Brie Holiday Bites
- Total Time: 25 minutes
- Yield: 24 bites
- Diet: Vegetarian
Description
Cranberry Brie Holiday Bites are festive mini appetizers made with crescent dough, creamy Brie, tangy cranberry sauce, crunchy pecans, and a sprig of rosemary. They’re quick to prepare and perfect for holiday gatherings.
Ingredients
1 (8-oz) tube crescent dough
1 (8-oz) wheel Brie cheese
1/2 cup whole-berry cranberry sauce
1/4 cup finely chopped roasted unsalted pecans
6 sprigs fresh rosemary, cut into 1” pieces
All-purpose flour, for dusting
Cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with cooking spray.
- On a lightly floured surface, roll out the crescent dough and pinch the seams together to form one smooth sheet.
- Cut the dough into 24 equal squares.
- Press each dough square into the muffin tin to form small cups.
- Cut the Brie into small chunks and place one piece into each dough cup.
- Spoon about a teaspoon of cranberry sauce over the Brie in each cup.
- Sprinkle chopped pecans on top and add a small rosemary sprig to each.
- Bake for 15 minutes or until the dough is golden and the cheese is melted.
- Serve warm or at room temperature.
Notes
Substitute cranberry sauce with raspberry or fig jam for a different flavor.
Puff pastry can be used instead of crescent dough for a flakier texture.
Use walnuts or omit nuts entirely for allergy-friendly bites.
A drizzle of honey after baking adds sweetness and a glossy finish.
Thyme can be used in place of rosemary.
Store leftovers in the fridge for up to 3 days; reheat in a 300°F oven for 5–7 minutes.
Assemble bites ahead and bake fresh before serving.
Can be frozen after baking and reheated straight from the freezer at 350°F for 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 50
- Sugar: 2g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 5mg
