Cranberry Brie Bites are the perfect holiday appetizer to wow your guests. Made with brie, jellied cranberry sauce in crispy phyllo cups and topped with pecans and rosemary sprigs.
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I love making these appetizers for Thanksgiving and Christmas. And, if you’re a fan of brie and cranberry sauce, don’t forget to check out my Turkey Cranberry Brie Grilled Cheese for a tasty after-Thanksgiving meal idea.
why this recipe works
It's a quick and easy appetizer to whip up for holiday parties or gatherings like my Cranberry Cream Cheese Dip. The creaminess of the brie cheese complements the tartness of the cranberry sauce or cranberry topping. This contrast between the rich, creamy cheese and the tangy, sweet cranberries creates a balanced and satisfying bite.
Ingredients needed
- Brie cheese: chilled for firmness and rind removed.
- Pecans: chopped into small pieces.
- Jellied cranberry sauce or Homemade Cranberry Sauce
- Athens mini phyllo pastry shells: In the frozen section at the grocery store.
- Fresh rosemary sprigs
- Flaky sea salt
How to make these cranberry brie bites
Place your phyllo cups on a baking sheet lined with parchment paper. Cut your brie cheese into small teaspoon-sized squares. Place them into the mini phyllo pastry shells and bake.
Add a tiny scoop of cranberry sauce to the melted cheese, topped with some chopped pecan and a tiny sprig of rosemary, and serve.
Recipe tips
- Don’t worry if you leave some of the rind because it’s actually edible.
- You want the edges of your pastry to be a golden brown. If it's not golden with a slight crisp, let it bake for another 2 minutes.
- You will have about ¼ of the brie cheese left over. You can serve it with crackers or save it for the next day.
Recipe Faq's
Before using your brie cheese, place it in the freezer for about 30 minutes to harden. This makes it easier to remove the rind. The rind is like a skin around the exterior of the cheese. Follow these steps to remove the brine:
Slice off the top and the bottom. Stand the brie on its side and chop off the top and the bottom ends with a serrated knife.
Slice off the sides. Lay the brie flat against the cutting board. Then, cut along the edge of the brie to slice off the sides.
Discard the rind. Throw the remaining pieces away.
Because this is made with cheese, you will need to refrigerate any leftover brie. Allow the brie to cool to room temperature, place it in a sealed container, and plop it in the fridge. Brie is only good for 2-4 days in the refrigerator.
If you wish to store it longer, you can also freeze it. Wrap the pastry in plastic wrap and place it in a ziploc freezer bag. Then, you can freeze your leftover brie bites for up to 3 months.
I wrap my baked brie bites in foil to keep them warm until I want to serve them. However, you can rewarm them in the microwave for a few seconds, or warm them in the oven for a few minutes.
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Cranberry Brie Bites in Phyllo Cups
Ingredients
- 8 ounces brie cheese chilled for firmness, and rind removed
- 2 boxes phyllo pastry shells 30 in total Athens mini phyllo pastry shells (found in the frozen section at the grocery store)
- 1/2 cup homemade cranberry sauce You can use canned cranberry sauce if you prefer
- 1/4 cup chopped pecans
- Fresh rosemary sprigs for topping
- Flakey sea salt for topping
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Cut the brie into small teaspoon-sized squares and place them into the mini pastry shells. Place the shells on the baking sheet and bake for 10 minutes or until golden brown on the edges.
- Remove the baking sheet and let it cool for a few minutes.
- Spoon the cranberry sauce in teaspoon sized portions into the cups on top of the melted brie. Top them with chopped pecans, small sprigs of rosemary, and the flakey salt.
- Serve warm or at room temperature.
So happy you loved them they are always a hit around the holidays!
These were perfect! I served these at my dinner party with some leftover cranberry sauce I had froze after Thanksgiving. Everybody loved them!