Easy Cranberry Brie Bites are a quick, easy, make-ahead Thanksgiving and Christmas appetizer with only three ingredients. And the best part, these luscious bites of heaven take less than 15 minutes to prepare. Serve them next to my Christmas Tree Charcuterie Board for a festive and fun holiday gathering.
Light crispy premade fillo (sometimes spelled phyllo) shells are filled with a cube of creamy brie cheese and topped with a dollop of tart festive cranberry sauce. These elegant and delicious cranberry brie appetizers will wow your family and friends, and they will never guess how easy they are to make.
My best advice, make twice as many of these cranberry brie tartlets as you think you will need because they will go fast.
Here’s what you will need:
- Cranberry sauce: a holiday staple, you can use either purchased or homemade.
- Brie cheese: melted, creamy brie cheese and cranberry topping are a match made in heaven.
- Premade frozen filo (or sometimes spelled phyllo) shells: light, flaky layers of dough are formed into mini pastry cups, then fully baked and frozen. These delectable tart shells are versatile and the perfect vessel to hold the brie and cranberry sauce.
How to make them:
- Preheat the oven to 350 degrees F.
- Cut the brie into one-half inch squares.
- Place a square of brie in each of the filo cups.
- Top the brie with one-half teaspoon of cranberry sauce.
- Place on a parchment-lined baking sheet.
- Bake for seven to eight minutes or until the brie is melted and bubbly, and serve warm or at room temperature.
Sharon’s Tips:
- To make Cranberry Brie Bites ahead, make them according to the directions, but do not bake. Place the filled filo shells back in the tray they came in and cover tightly with plastic wrap. Place the tray back in the box and freeze for up to three months. Allow the bites to thaw before baking and bake as directed.
- Pepper jelly, fig preserves, honey, or your favorite jam or preserves can be substituted for the cranberry sauce.
- You can make a delicious homemade cranberry sauce by combining one cup of water, one cup of sugar, and a 12 oz bag of fresh cranberries in a saucepan over high heat. Bring to a boil, reduce the heat to medium, and cook for 10 minutes. Cool and store covered in the refrigerator for up to two weeks.
- You can substitute puff pastry or crescent roll dough for the mini filo shells. Simply cut the pastry into small squares, and place it into mini muffin cups. Then, follow the rest of the recipe. You may need to add a few minutes to the cooking time.
- Brie rind is edible, and you can leave it on or remove it before cutting the brie into cubes.
- Leftovers can be stored covered in the refrigerator for two to three days. To reheat, place them in a 350-degree oven for a few minutes. Do not reheat them in the microwave.
Related recipes:
If you like holiday appetizers like this, you might also be interested in these recipes: Cranberry Pecan Mini Goat Cheese Balls, Bourbon Pecan Brie Bites, Cranberry Jalapeno Cream Cheese Dip, Caprese Skewers with Pesto Dressing, and Blue Cheese Spread. And if you are a fan of cranberries, I hope you will also try my Cranberry Pecan Chicken Salad. Come to think about it, you could also fill the filo shells with the chicken salad too!
If you would like even more holiday-themed recipes, check out these roundups of quick and easy recipes from top bloggers around the country: 25 Best Christmas Breakfast/Brunch Recipes, 25 Best Christmas Dessert Recipes, and 31 Easy Homemade Edible Christmas Gifts.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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📋 Recipe:
Easy Cranberry Brie Bites Recipe
Ingredients
- 4 oz Brie cheese ½ of an 8 oz wheel of brie
- ½ cup cranberry sauce purchased or homemade
- 1.9 oz pkg frozen mini filo shells 15 shells, sometimes spelled phyllo
Instructions
- Preheat the oven to 350 degrees F.
- Cut the brie into ½ inch squares. You can remove the rind first if you prefer, or leave it on.
- Place a square of brie in each of the filo shells.
- Top the brie with ½ teaspoon of the cranberry sauce.
- Place the filo shells on a small parchment paper-lined baking sheet.
- Bake for 7-8 minutes and serve warm or at room temperature.
Notes
- To make Cranberry Brie Bites ahead, make them according to the directions, but do not bake. Place the filled filo shells back in the tray they came in and cover tightly with plastic wrap. Place the tray back in the box and freeze for up to three months. Allow the bites to thaw before baking and bake as directed.
- Pepper jelly, fig preserves, honey, or your favorite jam or preserves can be substituted for the cranberry sauce.
- You can make a delicious homemade cranberry sauce by combining one cup of water, one cup of sugar, and a 12 oz bag of fresh cranberries in a saucepan over high heat. Bring to a boil, reduce the heat to medium, and cook for 10 minutes. Cool and store covered in the refrigerator for up to two weeks.
- You can substitute puff pastry or crescent roll dough for the mini filo shells. Cut the pastry into small squares, and place it into mini muffin cups. Then, follow the rest of the recipe. You may need to add a few minutes to the cooking time.
- Brie rind is edible, and you can leave it on or remove it before cutting the brie into cubes.
- Leftovers can be stored covered in the refrigerator for two to three days. To reheat, place them in a 350-degree oven for a few minutes. Do not reheat them in the microwave.
Nutrition
**This recipe was originally published on December 1, 2018. It was republished on November 20, 2020, with new photos, expanded directions, and tips.
Hi Sharon! Can I use Phyllo dough and cut it? None of the grocery stores have them in stock!
Hey Brianna, yes, you can use puff pastry but the preparation is a little different. You will need to cut the pastry sheets into small squares. Then, place them in a mini-muffin pan and press down to fit them in. Use a fork to poke a few holes in the bottom of each one. Add the brie and cranberry sauce and bake for 18-20 minutes at 375 degrees F. Let them cool in the pan for a few minutes and then enjoy!
I hope you enjoy them!
Sharon