Cranberry Brie Cups are a delicious appetizer that comes together with 5 minutes of prep and 5 ingredients! Tender pastry is filled with brie, cranberry sauce and walnuts. Baked until golden brown the filling is so rich and creamy!
Cranberry Brie Cups Recipe
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These are a fan favorite appetizer for entertaining, game days, and the holidays. Muffin tin recipe are a secret weapon in the kitchen! Instead of individually shaping 24 appetizer bites, you can just pop all the ingredients into a muffin tin and get the perfect bite sized appetizers! Everyone loves a delicious finger food.
What are Cranberry Brie Cups
These appetizer cups are made in a mini muffin tin. The crust is made with Pillsbury crescent rolls (or puff pastry) and they are filled with a cube of brie cheese, a spoonful of cranberry sauce, and walnuts (optional). They are baked until golden brown and garnished with fresh rosemary. They are a perfect entertaining finger food!
More Easy Appetizers
- Buffalo Chicken Dip
- Boursin Prosciutto Arugula Crostini
- Spinach Artichoke Dip
- Cranberry Sweet and Sour Meatballs
Ingredients
- Crescent Rolls or Puff Pastry - this recipe can be made using Pillsbury crescent rolls or puff pastry. We like the subtle sweetness the crescent dough adds to the recipe.
- Cranberry Sauce - homemade or store bought cranberry sauce are perfect for this recipe. It's a great way to use up any leftover cranberry sauce you may have as the recipe only need half a cup.
- Brie - this is the ultimate cheese for entertaining appetizers. Everyone loves the rich creamy flavor of brie.
- Walnuts - this is an optional ingredient, we like to add a few walnuts into each appetizer bites for a bit of crunch. The nutty flavor pairs perfect with the brie and cranberry sauce.
- Rosemary - optional for garnish, it adds a nice rosemary aroma to the bites. You can also use rosemary to garnish the plate to give your appetizer platter a beautiful design.
How to Make Cranberry Brie Cups
Full Printable Recipe at Bottom of page
- Preheat oven to 350°F. Spray a 24 cup mini muffin tin, or two 12 cup mini muffin tins with cooking spray.
- Unroll the Pillsbury Crescent roll sheet onto a lightly floured surface. Firmly pinch and press the cuts together to seal completely. Cut dough into 24 equal squares (6 by 4 grid cuts).
- Cut the brick of brie into 24 squares.
- Place 1 dough square into each mini muffin tin cup and gently press down to form the cups.
- Add a piece of brie into each muffin and top with small spoonful of cranberry sauce.
- Optional: add a few pieces of chopped walnuts into each cup.
- Bake on the middle rack of the oven for 12-15 minutes, until the crescent dough is golden brown. Note: ensure to bake on the middle rack of your oven for the dough to evenly bake. If baked too high the tops may burn, if baked too low the bottoms may burn.
- Remove from the oven and place the muffin tin a cooling rack.
- Optional: garnish with fresh chopped rosemary.
- Serve warm or at room temperature and enjoy!
Tips for the Best Bites
- Pastry - this recipe can be made using Pillsbury crescent rolls or puff pastry. The benefit of using crescent rolls is that they are not frozen so you don't need to spend any time waiting for them to thaw. The crescent rolls also add a subtle sweetness to the bites which pairs well with the brie and cranberry sauce.
- Muffin Tin - if you do not have a mini muffin tin (24 count), you can use a regular sized muffin tin (12 count). Instead of cutting the crescent roll sheet into 24 pieces (6 x 4 grid cuts), you will only need 12 pieces (4 x 3 grid cuts). You can also cut the brick of brie into 12 pieces instead of 24.
- Flavor Variations - these appetizers bites are a great way to use up any leftover cranberry sauce you may have. However, they are also great with a variety of jams and spread such as fig jam, apricot jelly, raspberry jam, and more. You can create your own flavor combinations! Since they are made in a muffin tin and you can make 24 at a time you can multiple different flavors at a time by switching the jam in them!
FAQ
To reheat leftovers, place them on a baking sheet and heat them in the oven at 350°F for 8 - 10 minutes or until heated through, or Air Fry at 350°F for 4 - 6 minutes.
Store cooled leftovers in an airtight container or Ziploc bag in the fridge for up to 3-4 days.
To cut down on prep time the day of serving, you can fully prepare the recipe and cover the muffin tin in plastic wrap and store in the fridge up to 1 day in advance. Just before serving preheat your oven and bake.
Leftovers can be frozen in an air tight container for up to 3 months. To reheat, bake or air fry the cups from frozen covered in foil until the centers are warmed through, about 12 - 15 minutes at 350°F
For a gluten free recipe use gluten free puff pastry instead of crescent rolls.
More Muffin Tin Bites!
- Crab Rangoon Wonton Cups
- Meatball Sub Cups
- Jalapeno Popper Wonton Cups
- Spinach Artichoke Dip Wonton Cups
Enjoy!
- Sab
Cranberry Brie Cups
Equipment
- Mini Muffin Tin 24 cup
Ingredients
- 1 tube Pillsbury Crescent Rolls (8 oz, or 1 tube of Crescent Sheets, or 1 sheet of puff pastry)
- 1 brick brie cheese (approximately 200-250 grams)
- ½ can cranberry sauce (or ½ cup homemade cranberry sauce)
- ½ cup walnuts (chopped, optional)
- Fresh Rosemary (for garnish, optional)
Instructions
- Preheat oven to 350°F. Spray a 24 cup mini muffin tin, or two 12 cup mini muffin tins with cooking spray.
- Unroll the Pillsbury Crescent roll sheet onto a lightly floured surface. Firmly pinch and press the cuts together to seal completely. Cut dough into 24 equal squares (6 by 4 grid cuts).
- Cut the brick of brie into 24 squares.
- Place 1 dough square into each mini muffin tin cup and gently press down to form the cups.
- Add a piece of brie into each muffin and top with small spoonful of cranberry sauce.
- Optional: add a few pieces of chopped walnuts into each cup.
- Bake on the middle rack of the oven for 12-15 minutes, until the crescent dough is golden brown. Note: ensure to bake on the middle rack of your oven for the dough to evenly bake. If baked too high the tops may burn, if baked too low the bottoms may burn.
- Remove from the oven and place the muffin tin a cooling rack.
- Optional: garnish with fresh chopped rosemary.
- Serve warm or at room temperature and enjoy!
Notes
Kathy says
Do you use whole berry cranberry sauce or the jellied cranberry sauce? Thx.
fedbysab says
Whole berry cranberry sauce works best, but you can also use jellied if you have leftovers you want to use up 🙂