This post may include affiliate links. Please see our disclosure policy.
If you’re searching for the perfect holiday appetizer, these easy cranberry brie bites with a sourdough crust are a must try. They’re festive, full of flavor, and simple enough to whip up even when your holiday schedule is packed. The flakiness of the sourdough crust balances out the creamy brie and tart cranberry sauce, creating a bite-sized treat that tastes like the holidays in the cutest little pastry cup.
In just a few steps, you’ll have a crowd-pleasing appetizer that looks elevated but takes almost no effort.
Why You’ll Love This Recipe
It’s so easy to make: There are minimal ingredients for this recipe, even for the sourdough pie crust, and assembly is so quick and stress free. The best appetizers are the ones that come together quickly, but look like you spend hours making them. These easy cranberry brie bites with a sourdough crust are no exception.
Make Ahead Friendly: If you prep the dough and assemble the cranberry brie bites early, keep them in the fridge and bake when you’re ready. You’ll have a delicious appetizer ready in 10 minutes!
Crowd-Pleaser: This appetizer is sweet, savory, and most importantly bite-sized. No assembly or silverware required from your guests. Just pick up and enjoy.
Tips for the Easy Cranberry Brie Sourdough Bites
- If you don’t like the rind from the brie, feel free to remove it.
- Make sure you’re rolling out the sourdough crust pretty thin so it bakes evenly. I also recommend poking holes at the bottom to prevent bubbling while baking.
- I highly recommend blending all your sourdough pie ingredients in a food processor. This allows the butter to be evenly dispersed throughout the dough making the crust easier to work with.
- Keep the crust as cold as possible before baking.
- Top with walnuts, pecans, herbs, or dried cranberries to add texture or garnish.
Tools You May Need
Food Processor
Food scale – This is for accuracy but you can also use measuring cups.
Pizza cutter or large knife – To cut the dough into squares.
Ingredients for Easy Cranberry Brie Bites with a Sourdough Crust
For the Pie Crust
Flour – Bread flour or all-purpose works great.
Butter – chilled
Sourdough starter – Both active starter and discard work well.
Salt- This is the salt I use in all of my recipes. 10/10
Granulated sugar
Oil – To grease the muffin pan.
For the Filling & Toppings
Brie wheel
Cranberry sauce
Walnuts & Pecans
Dried cranberries
How to Make Easy Cranberry Brie Bites with a Sourdough Crust
Pulse the dry ingredients for the flour and the butter in a food processor. Once the butter is pea-sized, add your sourdough discard and water to the food processor and blend until the dough comes together.
If your dough looks a bit dry, continue adding more water. If it’s too watery add more flour.
On a floured surface, knead the dough with your hands for 2 – 3 minutes to ensure all the ingredients are well-combined.
Cut the dough in half and wrap both dough balls in saran wrap. Chill in the fridge for an hour. However, if you need this appetizer quickly, you can get away with 20 – 30 minutes.
Preheat your oven to 400 degrees and oil your muffin pan.
First, cut the brie wheel into even cubes so they bake evenly, then chop any walnuts or pecans for garnish.
On a floured surface, roll your pie dough out and cut into 2 inch squares. Cut a small slit into each side of the square. This will help the pie dough lay better in the muffin tin. Poke holes in the bottom of the dough to prevent bubbling while baking.
Place one square of brie and a tablespoon of cranberry sauce into each muffin cup.
Add your dried cranberries and/or nuts on top and bake at 400 degrees for 10 – 12 minutes or until golden brown. Enjoy!
Storage
These easy cranberry brie bites with a sourdough crust can be stored in the fridge for 3 – 5 days, or the freezer for about a month.
Easy Cranberry Brie Bites with a Sourdough Crust
Equipment
- Food processor
- Rolling Pin
- Muffin pan
- Food scale – This is for accuracy but you can also use measuring cups
- Bench scraper
- Saran wrap
- Pizza cutter or large knife
Ingredients
For the Pie Crust
- 2 cups (280g) Flour
- 2 sticks (225g) Butter – chilled
- 1 cup (285g) Sourdough starter
- 1 tsp (10g) Salt
- 1 tsp (10g) Granulated sugar
- 1 tbsp Oil – To grease the muffin pan.
For the Filling & Toppings
- 1 Brie wheel (cut into 8 triangles)
- 1 tbsp Cranberry sauce
- ½ tsp Chopped Walnuts & Pecans (optional)
- ½ tsp Dried cranberries
Instructions
- Pulse the dry ingredients for the flour and the butter in a food processor. Once the butter is pea-sized, add your sourdough discard and water to the food processor and blend until the dough comes together.
- If your dough looks a bit dry, continue adding more water. If it’s too watery add more flour.
- On a floured surface, knead the dough with your hands for 2 – 3 minutes to ensure all the ingredients are well-combined.
- Cut the dough in half and wrap both dough balls in saran wrap. Chill in the fridge for an hour. However, if you need this appetizer quickly, you can get away with 20 – 30 minutes.
- Preheat your oven to 400 degrees and oil your muffin pan.
- First, cut the brie wheel into even cubes so they bake evenly, then chop any walnuts or pecans for garnish.
- On a floured surface, roll your pie dough out and cut into 2 inch squares. Cut a small slit into each side of the square. This will help the pie dough lay better in the muffin tin. Poke holes in the bottom of the dough to prevent bubbling while baking.
- Place one square of brie and a tablespoon of cranberry sauce into each muffin cup.
- Add your dried cranberries and/or nuts on top and bake at 400 degrees for 10 – 12 minutes or until golden brown. Enjoy!
Notes
- If you don’t like the rind from the brie, feel free to remove it.
- Make sure you’re rolling out the sourdough crust pretty thin so it bakes evenly. I also recommend poking holes at the bottom to prevent bubbling while baking.
- I highly recommend blending all your sourdough pie ingredients in a food processor. This allows the butter to be evenly dispersed throughout the dough making the crust easier to work with.
- Keep the crust as cold as possible before baking.
- Top with walnuts, pecans, herbs, or dried cranberries to add texture or garnish.
If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.
Want More Holiday Sourdough Recipes?
Check these out!
Sourdough Stuffing for the Holidays
Pumpkin Cinnamon Sourdough Bread
Sourdough Pumpkin Dinner Rolls
Sourdough Discard Pumpkin Chocolate Chip Muffins
Pin for Later
These cranberry brie bites look delicious and perfect for holiday gatherings. Using sourdough crust adds a great twist that’s both flavorful and unique. I’m definitely trying this!
You’re so kind! Please let me know how it goes. A sourdough twist makes everything better:)