Cranberry Brie Bites: Festive Appetizers with Puff Pastry

Cranberry Brie Bites are a simple 4-ingredient appetizer perfect for holiday gatherings — and they taste fantastic!

This post is sponsored by Pillsbury Crescents® #warmtraditions

Life has been a whirlwind lately. We welcomed a baby five months ago, my husband started a new job, and we sold our house and moved into an apartment while our new home is being built closer to his work. With boxes everywhere and a temporary routine in place, I’m sharing fewer posts for now — but I’ll be focusing on the very best recipes I love. These Cranberry Brie Bites are one of those recipes: quick, flavorful, and crowd-pleasing.

Even with all the changes, I’m excited for the holidays. Food is my favorite part of the season, and family traditions make it even more special. My husband grew up enjoying Brie served with crackers and fruit at holiday meals, and cranberry sauce has always been part of our celebrations. Combining Brie with cranberry sauce in a bite-sized crescent cup felt like a natural, festive pairing. A sprinkle of pecans adds a welcome crunch; bacon is an optional topping if you prefer a savory twist.

Pillsbury Crescents® are the key to making these bite-size tarts effortless. The dough brings a buttery, flaky texture that crisps on the outside and stays tender inside when baked. They form the perfect little cups to hold Brie, cranberry sauce, and pecans.

Start by picking up two tubes of Pillsbury Crescents®, an 8-ounce wheel of Brie (remove the rind), a 14-ounce can of whole berry cranberry sauce, and about 1/2 cup chopped pecans. Preheat your oven to 375°F.

Unroll one tube of crescents into a single rectangle and press the seams together with a rolling pin, slightly stretching the dough. Cut 24 squares with a pizza cutter or sharp knife.

Place one square in each cup of a mini muffin pan to form a small cup. It’s fine if seams separate — they generally bake back together. You don’t need the dough to reach the bottom; leaving a little overhang makes them easier to remove after baking.

Remove the Brie rind and cut the cheese into about 48 small pieces (you can cut 24 pieces and bake in two batches if you prefer). Place a piece of Brie in each dough cup.

Spoon a rounded teaspoon of whole berry cranberry sauce over each piece of Brie. Avoid overfilling so the flavors stay balanced and the cups bake evenly.

Sprinkle chopped pecan pieces on top for texture. Bake the tray at 375°F for 10 to 15 minutes, or until the crescents are golden brown and the cheese is warmed through.

Use a small spoon to lift the tarts from the muffin tin and serve immediately. Repeat the process with the second tube of crescents to use the remaining Brie and cranberry sauce. These bites disappear fast, so consider doubling the batch if you expect a crowd.