Holiday Staple: Only 3 Ingredients – I Make This Every Christmas and It Never Lasts Long
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I make these every Christmas and they vanish in minutes — warm, buttery little bites of melty brie tucked into flaky crescent cups and topped with jewel-bright cranberry sauce. It’s a three-ingredient party miracle: minimal prep, maximum holiday cheer, and reliably the first platter to be emptied at family gatherings.
Why you’ll love this dish
This recipe is the definition of fuss-free holiday entertaining. With only three pantry-ready ingredients you get a crowd-pleasing appetizer that looks festive, tastes rich, and can be made in under 30 minutes. It’s brilliant for potlucks, last-minute hosts, or anyone who wants an impressive hors d’oeuvre without a lengthy ingredient list.
“These little brie bites disappeared in 10 minutes — gooey, bright, and so easy. A new holiday favorite.” — a guest at my last Christmas party
What makes it special: the contrast of warm, melty brie against sweet-tart cranberry sauce and a crisp, buttery shell. It’s familiar enough for picky eaters and special enough for holiday guests.
How this recipe comes together
Briefly: press crescent dough into a mini muffin tin, add a piece of brie, top with a teaspoon of cranberry sauce, and bake until the dough is golden and the cheese is soft. The whole process is quick because you’re using ready-made crescent dough and jarred cranberry sauce — no rolling, filling, or chilling required. Expect about 20–25 minutes from start to finish.
Prep steps at a glance:
- Preheat oven and grease mini muffin tin.
- Form cups with crescent dough.
- Add brie and cranberry sauce.
- Bake until golden and melty.
- Cool slightly, then serve warm.
What you’ll need
- 1 can refrigerated crescent roll dough (or puff pastry sheet, see notes)
- 8 oz wheel of brie, rind left on (or small brie rounds)
- 1/2 – 3/4 cup whole-berry cranberry sauce (canned or homemade)
Notes/substitutions:
- Puff pastry: swap 1 sheet of thawed puff pastry for crescent dough for an even flakier result. Cut into 12 squares.
- Goat cheese/feta: for a tangier bite, use small dollops of goat cheese, but the experience changes — brie gives the classic gooey pull.
- Make it vegan: use vegan cream cheese and vegan puff pastry, though the texture won’t be identical.
How to prepare it
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin.
- Unroll the crescent dough and separate into triangles. For more uniform cups, pinch seams closed to make 12 even pieces, then press each piece into a muffin cup forming a small cup.
- Cut the brie into 12 equal pieces (about 2/3–3/4 inch each). If your brie is very soft, chill briefly to make slicing easier.
- Place one brie piece into each dough cup, rind and all. Spoon about 1/2 teaspoon to 1 teaspoon of cranberry sauce on top of the brie.
- Bake 12–15 minutes or until the dough is golden and the brie is soft and slightly melted. Watch closely toward the end to prevent over-browning.
- Remove from oven and let sit 2–3 minutes — they’re hot! Use a small spatula or spoon to lift the bites from the tin.
- Serve warm. They’re best the day they’re made.
Best ways to enjoy it
- Serve on a wooden board or festive platter with fresh rosemary sprigs for contrast.
- Pair with crackers if you want to offer a non-baked option alongside.
- Drinks: a light-bodied white wine (Sauvignon Blanc or Pinot Grigio) or a sparkling wine cuts the richness nicely; for non-alcoholic, a sparkling apple cider is lovely.
- Make them part of a larger appetizer spread with olives, charcuterie, and roasted nuts.
Storage and reheating tips
- Refrigerate: store leftovers in an airtight container in the fridge for up to 2–3 days. Keep them separate so the pastry doesn’t go soggy — or reheat directly from refrigerated.
- Reheat: place on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until warmed through and the pastry re-crisps. Avoid microwaving; it makes the crust soggy and the cheese rubbery.
- Freeze: you can assemble (but not bake) on a parchment-lined tray, freeze until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
- Food safety: do not leave brie-based appetizers at room temperature for over two hours. Keep chilled until 10–15 minutes before serving.
Extra advice
- Use full-fat brie for best melt and flavor; lower-fat cheeses won’t produce the same creaminess.
- If your crescent dough has seams, pinch them closed — trapped air pockets can puff unpredictably.
- For uniform bites, weigh or measure brie pieces — consistency helps baking time stay predictable.
- If your cranberry sauce is very runny, drain excess liquid or reduce spoonful size so it doesn’t make the pastry soggy.
Creative twists
- Prosciutto & fig: swap cranberry sauce for fig jam and add a thin prosciutto strip under the brie.
- Herb & honey: drizzle a touch of honey and sprinkle chopped thyme on top right after baking.
- Nutty crunch: finish with a few chopped toasted pecans or walnuts for texture.
- Mini tartlets: make larger versions in a standard muffin tin with puff pastry for a more substantial appetizer.
Helpful answers
Q: How long do these take to make?
A: About 20–25 minutes total: 5–10 minutes prep and 12–15 minutes baking.
Q: Can I make these ahead of time?
A: Yes — assemble them in the tin, cover tightly, and refrigerate for up to 24 hours. Bake just before serving. Alternatively, freeze assembled (unbaked) bites for up to 1 month and bake from frozen.
Q: Is it safe to serve brie warm to kids and elderly guests?
A: Yes, but ensure it’s not piping hot; let it rest a few minutes after baking. Refrigerate leftovers promptly and follow the two-hour rule for perishable foods.
Q: What if I don’t have a mini muffin tin?
A: You can form small cups on a baking sheet using rolled pastry circles, but they won’t hold the same shape or contain the melted cheese as neatly.
Conclusion
If you love simple, show-stopping holiday appetizers, these 3-ingredient brie bites are a must-make — quick, crowd-pleasing, and unforgettable on any Christmas spread. For more holiday appetizer inspiration and similarly effortless recipes, you might enjoy this creative take on a savory bake like Philly cheesesteak casserole, or a sweet, seasonal loaf such as the Cream cheese cranberry loaf for brunch — and if you want another cranberry-forward holiday bread idea, check out this different spin on cranberry loaf for more baking inspiration: a cream cheese cranberry loaf guide.
Brie Bites with Cranberry Sauce
Ingredients
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup mini muffin tin.
- Unroll the crescent dough and separate into triangles. Pinch seams closed to make 12 even pieces if needed.
- Press each triangular piece into the muffin cup forming small cups.
- Cut the brie into 12 equal pieces (about 2/3–3/4 inch each) and place one piece into each dough cup.
- Spoon about 1/2 teaspoon to 1 teaspoon of cranberry sauce on top of the brie.
- Bake for 12–15 minutes or until the dough is golden and the brie is soft and slightly melted.
- Remove from oven and let sit for 2–3 minutes before serving warm.
