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Cranberry Brie Bites have chunks of melty brie cheese, cranberry sauce, and apricot preserves stuffed inside bite-sized crescent roll cups. Top with chopped pistachios and a sprig of rosemary for an extra festive touch.
A Super Easy, Super Delicious Appetizer
These Cranberry Brie Bites are the perfect appetizer to serve at every holiday or game day get together this season. They are SO good! – anytime I see these delicious little bites served at a party, I can’t stop eating them!
They couldn’t be any easier to make – and you can keep the various ingredients on hand and bake up a batch at a moment’s notice.
Store-bought crescent dough is cut into small squares, then stuffed into a mini muffin tin, forming little cups. Then, each cup is filled with a piece of brie cheese. You’ll bake the entire muffin tin for just about ten minutes, or until the crescent cups are puffed up and golden brown and the cheese is soft and melty.
Then, add a dollop of cranberry sauce that has been mixed with apricot preserves and some orange zest. Garnish with some chopped pistachios for crunch, and a small sprig of rosemary for a little extra festive touch.
Why you’ll love Cranberry Brie Bites
- These delicious little bites are as pretty to look at as they are delicious. Perfect for a holiday party!
- They are super quick and easy to make – and you can keep the ingredients on hand so you’ll always have something to serve when guests stop by for a visit.
- You can change up the toppings – using different nuts or jam if you prefer.
Key Ingredients & Substitutions
- Crescent Rolls – Buy an 8-ounce can of crescent rolls, typically found in the refrigerated section of your supermarket.
- Brie Cheese – Buy a good quality brie (we used Presidential brand) for this appetizer recipe. We don’t recommend using a brie that is labeled as double or triple cream – they are softer and will melt and ooze over the top of the roll when baked.
- Cranberry Sauce – We recommend using whole berry cranberry sauce, so the filling has some texture. Canned is fine (and convenient) or you can make a homemade cranberry sauce.
- Apricot Preserves – Mixing this with the cranberry sauce adds additional flavor and sweetness, plus it mellows the sweet tart cranberry sauce as well. You can use orange marmalade instead if you have that on hand.
- Orange Zest – This adds a fresh orange note to the cranberry mixture. If you’ve used orange marmalade instead, adding this zest is optional.
- Shelled Pistachios – You’ll chop these for garnish on each cup. You can also use toasted pecans or walnuts if you prefer.
- Rosemary – A small sprig is added strictly for garnish and a pretty little festive touch. You can leave this off if you wish.
Special Tools Needed
- 24-cup Mini Muffin Tin
- Rolling Pin
- Various Measuring Cups
- Cutting Board and Sharp Knife
- Small Bowl
- Large Bowl
- Citrus Zester or Microplane
How do I make Cranberry Brie Bites?
- Cut the crescent dough into 24 squares.
- Place one square in each mini muffin pan cup.
- Cut brie into cubes (no need to remove the rind) and place one cube into each prepared crescent cup.
- Bake for ten minutes. Place the baked cups on a serving platter.
- While pan bakes, mix cranberry sauce with apricot preserves and orange zest.
- Spoon cranberry mixture over each of the 24 cups.
- Chop pistachios and sprinkle over each prepared cup.
- Garnish each cup with a sprig of rosemary.
As mentioned above, avoid using double or triple cream brie. It’s a softer version of brie that will not hold up to the baking step in this recipe.
Frequently Asked Questions
- Can I make Cranberry Brie Bites ahead of time? Yes, these can be made ahead and served at room temperature.
- How do I store leftovers? Store refrigerated for up to three days.
- Can I freeze? No, we don’t recommend freezing.
Click here for more delicious Appetizer Recipes!
1 8-ounce package refrigerated crescent rolls
6 ounces of a quality brand brie cheese (not double or triple cream)
1/4 cup whole berry cranberry sauce
1/4 cup apricot preserves
Zest from half an orange
1/4 cup shelled pistachios
Rosemary sprigs, for garnish
- Preheat the oven to 375 degrees F with rack in the upper third of the oven.
- Spray a 24-cup mini muffin tin thoroughly with kitchen pan spray.
- Open the tube of crescent rolls and lay out on a lightly floured surface.
- Pinch the seams together with your fingers and gently roll the dough into a neat rectangle about 8X14. A little smaller or larger is fine, does not need to be perfect.
- Cut the dough six by four into 24 squares.
- Gently lift each square and press into the prepared muffin tin, making sure the dough covers the bottom and goes partly up all sides.
- Divide the brie into 24 cubes. We used a scale and measured each one to ¼ of an ounce each. Place one in each of the 24 prepared cups.
- Bake for ten minutes.
- Remove each crescent and brie bite to a platter.
- While the crescent and brie bakes, in a small bowl, mix cranberry sauce, apricot preserves and orange zest. Then divide this filling into each of the 24 bites.
- Chop the pistachios and sprinkle over each one.
- Garnish each with a small sprig of rosemary and serve.
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