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Cranberry Brie Bites Recipe
Ash Tyrrell

Cranberry Brie Bites Recipe

I just made these Cranberry Brie Bites and I can’t wait to tell you how dreamy they turned out. As soon as the warm, gooey cheese met the tangy cranberry, I knew I had a new favorite appetizer. They disappeared so fast at my gathering, I barely had time to taste them all.
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Prep Time 15 minutes
Cook Time 6 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 7-oz round of Brie, rind removed — Removing the rind helps the interior melt smoothly without the chewy outer skin interfering.
  • 24 mini phyllo pastry shells frozen, from two 1.9-oz packages — The ready-made shells save time and give a crisp, flaky base.
  • ½ cup whole-berry cranberry sauce from a 14-oz can — I prefer whole-berry for its texture and bursts of flavor.
  • ⅓ cup roasted salted pistachios chopped (about 1½ oz) — These add a nutty crunch and a festive color contrast.

Method
 

  1. Preheat your oven to 400 °F (about 200 °C). While it warms, spread the mini phyllo pastry shells out on the rimmed baking sheet in a single layer, giving each shell some breathing room.
  2. Slice the Brie round into 24 little chunks. Place one piece of Brie into each phyllo shell. Then spoon about one teaspoon of cranberry sauce atop each Brie piece. Finally, sprinkle chopped pistachios over each bite.
  3. Slide the tray into the hot oven and bake just until the cheese melts and becomes bubbly (about 6 minutes). Once done, serve them right away to keep the shells crisp and the centers gooey.

Notes

  • Don’t overfill your bites — I found that too much cranberry causes spillover during baking.
  • Use roasted, salted nuts — they deepen the flavor; raw nuts tasted flat in my tests.
  • Hold off baking until guests arrive — if they sit too long, the pastry loses crispness.
  • Warm the Brie a little before slicing — slightly softer cheese is easier to cut evenly.