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These Brie Bites with cranberry and bacon are the perfect appetizer for your next holiday. They’re easy to make and deliciously addictive.
Looking for a delicious hors d’oeuvre to serve at your next gathering? Brie Bites are a perfect choice. Bite-sized puff pastry filled with creamy Brie cheese, tart cranberry sauce, and crispy bacon – what’s not to love? They’re easy to make and even easier to eat! Just bake them, serve and watch them disappear!
Why This Recipe Works
- The soft and creamy Brie cheese pairs well with the tart cranberry sauce.
- Bacon adds a crispy, salty flavor that balances out the sweetness of the cranberry sauce.
- The crisp pastry’s buttery flavor brings it together in the perfect bite.
Brie Buying Guide
When looking for brie cheese, choose one that is smooth and appears to be bulging from the rind. If it’s cut, select pieces that look smooth and creamy. Avoid those with cracks or bumps. Ensure the rind is in good condition and has no signs of mold. Brie cheese can be stored in the refrigerator for up to two weeks.
Ingredient Notes
Pastry: I use my homemade puff pastry, but you can use store-bought too. Or replace it with store-bought crescent dough.
Brie Cheese: Any variety will work well in this recipe with or without the rind. To substitute, you could use soft goat’s cheese or Camembert.
Cranberry Sauce: I use my easy homemade cranberry sauce. If you use store-bought, make sure to use whole berry, not the canned variety that comes jellied and solid. You can substitute it with cranberry or raspberry jam.
Bacon: Any bacon will work, but I recommend using thick-cut bacon so it doesn’t burn in the oven. You should also cook your bacon until cooked, not crispy. If it does get crispy, add it before the cranberry sauce instead of on top.
Step By Step Instructions
Preheat the oven to 375°F/190°C, coat a 24-cup mini muffin pan with nonstick baking spray, and set it aside.
Roll the puff pastry on a lightly floured surface into a 10×14-inch rectangle. Then using a 2-inch cookie or biscuit cutter, cut the dough into 24 rounds.
Press the dough rounds into the mini muffin pan and prick the bottom of each pastry in 2 or 3 places with a fork.
Add a teaspoon of cranberry sauce to each section.
Cut the Brie into 24 pieces and place each one over the cranberry layer in each pastry cup.
Add the chopped cooked bacon to the top of each section.
Bake for 18 to 20 minutes until the pastry is puffed and the pastry is golden brown.
Allow the Brie Bites to cool for five minutes before serving.
Storage & Freezing Instructions
These Brie Bites can be assembled ahead of time and frozen. Prepare the bites until step 8, place the pan in a freezerwrapped in plastic wrap, and freeze for up to 3 months. When ready to serve, bake from frozen for an additional 5 minutes than the recipe states.
Alternatively, You can pre-bake and freeze the bites for up to three months.
To Make the Day Before: Assemble in the pan, and refrigerate unbaked covered with plastic wrap then bake as directed, but be advised they may take longer to bake.
Storing Leftovers: Store in an airtight container in the fridge for up to 3 days.
To Reheat. Place them back into the mini muffin pan and bake at 350°F/180°C until warm.
Erren’s Top Tips & Variations
- To make the brie easier to cut, chill it in the freezer for 10 minutes before starting.
- To keep the bacon from burning, cook it through instead of until crispy.
- If your bacon is crispy before baking your brie bites, add it before the cranberry sauce instead of on top.
- Use whole-berry cranberry sauce, not the canned variety that comes jellied and solid.
- If you don’t have puff pastry, you can use store-bought crescent dough in its place.
- Replace the cranberry sauce with raspberry jam and goat’s cheese for a whole new dish.
- For a savory variation, use red pesto in place of the cranberry sauce and chopped pepperoni instead of bacon.
Rate This Recipe
Recipe
Brie Bites
Ingredients
- 1 lb puff pastry (thawed in the refrigerator)
- 8 oz Brie cheese
- 1/2 cup Cranberry Sauce (homemade or whole berry)
- 6 strips bacon (cooked and chopped)
- Flour (for dusting)
Instructions
- Preheat the oven to 375°F/190°C.
- coat a 24-cup mini muffin pan with nonstick baking spray and set aside.
- Roll the puff pastry on a lightly floured surface into an 8×12-inch rectangle.
- Using a 2-inch cookie or biscuit cutter, cut into 24 rounds and press them into the mini muffin pan.
- Using a fork, prick the bottom of each pastry round in 2 or 3 places.
- Top each pastry round with a teaspoon of cranberry sauce.
- Cut the brie into 24 pieces and place each one over the cranberry layer in each pastry cup. Crumble the cooked bacon on top and bake for18 to 20 minutes, until the pastry is puffed and the corners are golden brown.
- Let cool in the pan for 5 minutes before serving.
Tips
- To make the brie easier to cut, chill it in the freezer for 10 minutes before starting.
- To keep the bacon from burning, cook it through instead of until crispy.
- If your bacon is crispy before baking your brie bites, add it before the cranberry sauce instead of on top.
- Use whole-berry cranberry sauce, not the canned variety that comes jellied and solid.
- If you don’t have puff pastry, you can use store-bought crescent dough in its place.
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