Baked Cranberry Brie Cups with Rosemary: The Ultimate Christmas Appetizers Treat

Looking for the perfect way to kick off your holiday spread? I’ve got you covered with these Baked Cranberry Brie Cups with Rosemary. Trust me, when your guests dive into these little flavor bombs, they’ll wonder why you didn’t serve them sooner. As an avid holiday host, I’ve tried countless Christmas Party Food Appetizers, from classic pigs in a blanket to extravagant Christmas Charcuterie Board displays. But these brie cups? They’ve earned a permanent spot on my Xmas Appetizers roster. Ever wondered why cheese and cranberry play so well together? It’s science… or magic. Probably both. FYI, these babies fall under Holiday Party Appetizers and Christmas Finger Food Ideas For Parties categories—basically, they check every box and taste amazing. So, let’s dive into the recipe for one of my all-time favorite Christmas Dinner Appetizers (no clichés, promise). 🙂

Ingredients

• 1 sheet of puff pastry (thawed, about 8×8 inches)
• 8 oz brie cheese, rind removed and cut into eight equal squares
• ½ cup whole cranberry sauce (homemade or canned)
• 2 tsp fresh rosemary, finely chopped
• 1 egg, beaten (for egg wash)
• 1 tbsp sugar (optional, for a sweet finish)
• Flaky sea salt, for sprinkling

Instructions

1. Prep your muffin tin: Preheat the oven to 375°F (190°C). Lightly grease an 8-cup muffin tin or use non-stick spray. This step ensures your brie cups pop out cleanly—nobody wants a demolition job.
2. Roll out the pastry: On a lightly floured surface, roll the puff pastry sheet into a 9×9-inch square. Keep it even to ensure each cup bakes uniformly. Cut the square into eight 3×3-inch squares (you’ll have four rows of two squares each).
3. Line the cups: Gently press each pastry square into a muffin cup, forming a little shell. Be sure to press the bottom center and the sides so they bake evenly. This is where your future self thanks you for taking your time.
4. Fill with brie: Place one brie square into each pastry cup. Make sure the cheese sits flat—no tilting allowed, unless you’re aiming for an abstract cheese sculpture.
5. Add cranberry sauce: Spoon about 1 tablespoon of cranberry sauce over each brie square. You want enough to get that sweet-tart pop, but not so much that it overflows like a mini lava cake.
6. Sprinkle rosemary: Scatter a little chopped rosemary on top of the cranberry sauce. This herb adds a piney fragrance that screams “holiday” louder than your aunt’s tacky Christmas sweater.
7. Egg wash time: Brush the exposed pastry edges with the beaten egg. This gives your cups a golden, glossy finish. If you skip this, you’ll regret it when your cups look pale and sad.
8. Bake to perfection: Slide the tin into the oven. Bake for 18–20 minutes, or until the pastry is puffed and golden. Keep an eye on them—puff pastry goes from perfect to overdone in 30 seconds flat.
9. Optional sugar sprinkle: Right after you pull them from the oven, sprinkle a tiny pinch of sugar on each cup. This adds a festive sparkle and a hint of crunch. Totally optional, but IMO, it’s worth the extra step.
10. Cool & release: Let the cups rest for 5 minutes. Use a small offset spatula or butter knife to gently coax them out of the tin. Serve them warm for melty brie goodness, or at room temperature if you’re prepping in advance.

Variations

Let your creativity run wild! Here are a few twists on this holiday classic:

• Spiced Apple Twist: Replace cranberry sauce with a spoonful of spiced apple compote and top with a tiny cinnamon stick. Feels like Christmas Eve Appetizers in New England.
• Nutty Delight: Add a chopped pecan or walnut on top of the cranberry sauce before baking. The crunch complements the gooey brie perfectly—Holiday Appetizers Easy upgrade!
• Herb Mix-Up: Swap rosemary for fresh thyme or sage for a different herbal note. These Christmas Dinner Appetizers will still steal the spotlight.

Serving & Tips

Here’s how to serve these beauties like a pro:

• Platter presentation: Garnish a wooden board or slate with sprigs of rosemary, extra cranberries, and a scattering of mixed nuts. Place the brie cups front and center for a stunning Christmas Charcuterie Board vibe.
• Pairing suggestions: Serve with sparkling wine, mulled cider, or a crisp white like Sauvignon Blanc. The acidity cuts through the richness of the brie—score one for flavor balance.
• Make-ahead hack: Assemble the cups in the muffin tin and refrigerate (unbaked) for up to 4 hours. When guests arrive, just brush on the egg wash and bake. Stress-free Holiday Party Appetizers? Yes, please.
• Storage tips: Leftovers live their best life stored in an airtight container in the fridge for up to 2 days. Reheat at 350°F for 5–7 minutes to refresh the pastry. These Xmas Appetizers taste surprisingly good as a mid-afternoon snack—no judgment.

Final Thoughts

These Baked Cranberry Brie Cups with Rosemary have become my go-to for every winter get-together. They’re fancy enough to impress but easy enough that you’ll actually make them. Plus, isn’t it nice to have a recipe that feels gourmet without requiring you to wear an apron like you’re in a cooking show? 😉 Whether you’re hunting for Christmas Snacks For Party or Christmas Appetizers Finger Foods, this recipe ticks all the boxes. Give it a whirl, and let me know if your guests go wild for them (or politely ask for the recipe, which is basically the same thing). Cheers to stress-free hosting and delicious bites!

FAQs

Can I use store-bought cranberry sauce?

Absolutely! Store-bought cranberry sauce works fine. If you want to elevate it, stir in a pinch of orange zest or a dash of cinnamon.

Can I freeze these brie cups?

You can freeze unbaked cups (assembled) for up to a month. Thaw in the fridge overnight, then bake as directed. I wouldn’t freeze baked cups—they lose their crispiness.

What if I’m allergic to rosemary?

Swap rosemary for another herb like thyme or fresh sage. Both pair beautifully with brie and cranberry.

Can I make these vegan?

For a vegan version, use vegan puff pastry, plant-based brie, and skip the egg wash (brush with non-dairy milk instead). They still turn out amazing!

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