Easy Cranberry Brie Bites are a quick and 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.
1.9ozpkg frozen mini filo shells15 shells, sometimes spelled phyllo
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.
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.