These 3-Ingredient Mini Cranberry Brie Bites are one of those appetizers that look like you did a lot more than you actually did. You only need pie crust, cranberry jam, and brie, then pop them in the oven!
They’re especially handy when you need a last-minute holiday appetizer. The prep is so quick! And there are only three main ingredients to deal with. Since we’re using pie crust, the edges get nice and crisp while the brie melts into the cranberry jam underneath.
I know, the ingredient list looks almost too simple… but that’s kind of the magic here. Once they’re baked together, they taste much more special than three basic ingredients have any right to haha.
Why You’ll Love These Mini Cranberry Brie Bites
- They’re perfect for holiday entertaining. Since they’re baked in a mini muffin pan, every piece is already portioned for a party platter. They’re great for Thanksgiving, Christmas, or any holiday gathering where you want an easy bite-size appetizer.
- Only 3 main ingredients. Pie crust, cranberry jam, and brie do all the heavy lifting, with chopped chives only if you want a little extra color.
- They’re quick to make. The pastry shells bake for 10 minutes, then the filled bites only need about 5 more minutes in the oven.
- The sweet and savory balance works so well. Creamy brie softens into the cranberry jam, while the crisp pastry keeps each bite from feeling too rich.
3-Ingredient Mini Cranberry Brie Bites
Ingredients
- 2 rolls refrigerated pie crust (ready-made shortcrust pastry)
- ½ cup cranberry jam (140 g)
- 3.2 oz brie (90 g), cut into 24 pieces
- 1 tablespoon finely chopped fresh chives (3 g), optional
- Cooking spray or a little vegetable oil for greasing the pan
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 24-cup mini muffin pan with cooking spray or a little vegetable oil.
- Unroll the pie crust onto a work surface. Using a round cutter about 2 inches (5 cm) wide, cut out 24 circles. If needed, gather the scraps, roll them out again, and continue cutting until you have enough.
- Press one pastry circle gently into each muffin cup, covering the bottom and sides. Prick the base of each shell a few times with a fork.
- Bake the pastry shells for about 10 minutes, until they just begin to turn lightly golden.
- Remove the pan from the oven. Spoon just under 1 teaspoon of cranberry jam into each shell, then place one piece of brie on top.
- Return the pan to the oven and bake for another 5 minutes, until the brie is soft and slightly melted.
- Let the bites rest in the pan for about 10 minutes.
- Carefully remove them from the pan, using the tip of a knife around the edges if needed.
- Sprinkle with chopped fresh chives, if using, and serve warm.
Notes
- Don’t overfill the jam: Just under 1 teaspoon per bite is enough. Too much can bubble over the pastry.
- Watch the pastry during the first bake: You only want the shells to start turning golden before adding the filling.
- Let them rest before removing: The short rest helps the pastry firm up a little, so the bites are easier to lift from the pan.
How to Make Mini Cranberry Brie Bites
These are very straightforward, and the little pre-bake on the pastry makes a big difference. You want the shells lightly golden before the filling goes in.
You can find the full ingredient amounts and exact measurements in the recipe card above.
Gather all of your ingredients.
Cut the pastry circles: Unroll the refrigerated pie crust and use a 2-inch (5 cm) round cutter to cut out 24 circles. If you run short, gather the scraps, roll them out again, and keep cutting until you have enough.
If you don’t have a cutter, the rim of a small glass works too.
Shape the pastry cups: Press one circle gently into each cup of a greased mini muffin pan. Let the edges wrinkle naturally around the sides. They don’t need to look perfectly even. And then prick the bottoms. Use a fork to prick the base of each pastry shell a few times. This helps keep the bottoms from puffing up too much while they bake.
Pre-bake the shells: Bake at 350°F (180°C) for about 10 minutes, just until the pastry starts to look lightly golden around the edges.
Add the cranberry jam: Spoon just under 1 teaspoon of cranberry jam into each warm pastry shell. Try to keep the jam below the rim so it has a little room as it heats.
Top with brie: Place one piece of brie over the cranberry jam in each cup.
Bake again: Return the pan to the oven for about 5 minutes. The brie should be soft and beginning to melt, while the pastry edges turn a deeper golden color.
Let them rest: Leave the bites in the muffin pan for about 10 minutes. This makes them much easier to lift out without breaking the pastry.
Finish and serve: Carefully remove the bites, using the tip of a knife around the edge if one sticks. Sprinkle with chopped fresh chives if you’re using them, then serve warm.
One thing I especially like here is that the pastry edges don’t need to be neat. Those little folds and ruffles actually make each bite look prettier once they’re baked haha.
Storage and Make-Ahead
Prep ahead: You can cut the pastry circles and portion the brie earlier in the day. Keep the pastry covered in the refrigerator so it doesn’t dry out, then assemble and bake the bites closer to serving.
Store leftovers: Keep leftover bites in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm them in a 350°F oven for a few minutes, just until the pastry crisps up again and the brie softens. I’d skip the microwave if you can, since the pastry can turn soft.
Freezing: These are best fresh, so I wouldn’t choose freezing as the first option. The pastry and brie can lose some of their texture after freezing and reheating. If you need to work ahead, prepping the ingredients and baking the bites closer to serving will give you the best result.
More Holiday Recipes
If you’re planning the rest of the holiday table, I’ve got more easy ideas waiting for you. Take a look through my holiday recipes for Thanksgiving, Christmas, and more!
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