This post may contain affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
With a delicious combination of creamy brie, tart cranberries, and flakey phyllo, cranberry brie tartlets are our favorite fall appetizer. These bite-sized mini tarts are quick, easy, and the perfect finger food for any holiday party.
Key Ingredients and Substitutions
You only need 3 ingredients for these cranberry and brie bites.
The complete ingredient list and measurements are listed in the printable recipe below.
- Phyllo Cups (or shells) are sold in the freezer section of most grocery stores. You can also make your own cups using phyllo pastry sheets and a mini muffin pan.
- Brie is a creamy, soft cheese that originated in France and is the perfect melting cheese. It has a slightly buttery flavor which pairs perfectly with the tangy cranberry sauce.
- Cranberry Sauce can be homemade or store-bought and this recipe is the perfect use for any leftover cranberry sauce. We use our homemade Orange Cranberry Sauce for our tartlets.
How to Make Phyllo Cups
If you can’t find phyllo cups you can make them using sheets of phyllo. To make phyllo cups:
- Allow the phyllo sheets to come to room temperature. Lay out one sheet of dough and brush lightly with butter. Top with a second sheet and brush with butter. Repeat with 2-3 additional layers of dough.
- Cut the layers into 3″ x 3″ squares and gently press each square of dough into a mini muffin tin. Prick holes in the bottom of each cup with a fork to allow steam to escape.
- Bake for 6-7 minutes or until slightly golden and crisp. Remove them from the oven and then follow the instructions for assembling the cranberry brie bites.
How to Make Cranberry Brie Tartlets
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: The brie rind does not need to be removed before baking. It is edible and barely noticeable once the brie is baked.
2. Bake: In a preheated 350°F oven bake for 5 minutes or until the brie has melted and the cups have turned a golden brown.
Recipe Tips and Notes
- The rind around the brie can be eaten but you can remove it if you prefer.
- These mini tarts can be assembled ahead of time, refrigerated, and then baked right before serving.
- Homemade cranberry sauce works best for these tarts. Avoid using the jellied canned cranberry sauce.
Frequently Asked Questions
Bake as directed then allow them to cool completely. Arrange the bites in a single layer on a baking sheet and place them in the freezer. Once frozen transfer to an airtight freezer-safe container or freezer bag for up to 3 months. When ready to serve, place them on a baking sheet and reheat directly from frozen in a 350°F oven until hot.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Cranberry Brie Tartlets
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
- 1 package frozen phyllo cups
- 4 ounces brie
- ½ cup cranberry sauce
- Preheat the oven to 350°F. Place phyllo cups shells on a baking sheet.
- Cut the brie into ½ inch squares. Place a square of brie in each of the phyllo cups and top with about ½ teaspoon of cranberry sauce.
- Bake for 5 minutes or until the brie has melted and the cups have turned a golden brown.