Baked Cranberry Brie Cups with Rosemary: A Festive Christmas Appetizers Hit!

I don’t know about you, but I always panic a bit when someone mentions christmas appetizers. Ever wondered why some bites feel like holiday magic? I found my answer in these Baked Cranberry Brie Cups with Rosemary—my absolute go-to Christmas Party Food Appetizers when guests start wandering into the kitchen for snacks. I was hunting for reliable Christmas Finger Food Ideas For Parties last December, and this recipe saved my sanity (and my reputation as Chief Holiday Host). FYI, it even made my picky uncle ask for seconds 🙂

This little cup brings together cranberry sauce, creamy brie cheese, and a hint of fresh rosemary, all tucked into a flaky pastry shell. The best part? You can prep most of it ahead of time—no last-minute scrambling over a burnt tray of nachos. Who doesn’t love a recipe that feels fancy but is actually a breeze? If you need Holiday Party Appetizers that impress without stress, you’ve hit the jackpot.

Imagine serving up these bites alongside a Christmas Charcuterie Board or mixing them into your lineup of Christmas Eve Appetizers. They’ll pair beautifully with mulled wine, spiced cider, or even your favorite bubbly. Ready to elevate your holiday spread with one simple recipe? Let’s dive in (without the cliché “dive into,” promise!).

Ingredients

• 1 package (8 oz) refrigerated crescent roll dough
• 1 cup whole berry cranberry sauce
• 8 oz brie cheese, cut into 1/2-inch cubes
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon granulated sugar
• 1 teaspoon lemon zest
• 1 egg, beaten (for egg wash)
• Optional sprinkle: chopped pecans or walnuts
• Non-stick cooking spray
• Flaky sea salt, for garnish

Instructions

1. Preheat and Prep: Preheat your oven to 375°F. Spray a 24-cup mini muffin tin with non-stick cooking spray. I always line up my tin on a baking sheet—spillage is real, folks.
2. Roll and Cut: Unroll the crescent dough on a lightly floured surface. Seal the perforations by pressing seams together. Use a round cookie cutter (about 2.5 inches) to cut 24 circles.
3. Fit the Dough: Gently press each dough circle into the muffin cups, letting the edges hang over. We want neat little cups, not pastry blobs—unless you’re into avant-garde snacks.
4. Fill ’Em Up: Spoon about 1 teaspoon of cranberry sauce into each cup. Top with a cube of brie cheese. Don’t be shy; the cheese and sauce ratio makes or breaks these bites.
5. Rosemary Sprinkle: Mix chopped rosemary with granulated sugar and lemon zest in a small bowl. Sprinkle about 1/4 teaspoon of this mix over each cup. That tangy-sweet herb hit—chef’s kiss.
6. Egg Wash: Brush the dough edges with beaten egg. This gives you that golden, glossy finish. Seriously, it looks like you spent hours on them.
7. Bake: Pop the tray in the oven for 12–15 minutes, until the pastry turns golden brown and the brie starts to ooze. Spoiler: they smell divine.
8. Cool Slightly: Let the cups rest for 5 minutes in the tin. They firm up just enough to handle without turning into a cheesy lava flow.
9. Garnish and Serve: Transfer to a platter. Finish with a light dusting of flaky sea salt and an extra sprig of rosemary if you’re feeling fancy.

Variations

Want to switch things up? Try these spins:

• Pear & Gorgonzola: Swap cranberry sauce for thin pear slices and brie for gorgonzola. Perfect for a sophisticated Christmas Dinner Appetizers twist.
• Spiced Apple: Use apple butter mixed with a pinch of cinnamon instead of cranberry sauce. Add chopped walnuts on top for crunch—ideal for Holiday Appetizers Easy scenarios.
• Prosciutto & Fig: Layer a small fig jam dollop and a torn piece of prosciutto under the brie cube for a salty-sweet combo that screams charcuterie without the board.

Serving & Tips

Serve these as part of your Xmas Appetizers lineup next to a vibrant Christmas Charcuterie Board. They pair beautifully with both red and white wines, or a hot cocoa station for the kiddos. To keep them warm without extra oven time, nestle them in a preheated warming tray.

Storing leftovers? Slide any uneaten cups into an airtight container and refrigerate up to 2 days. When ready to snack again, reheat at 350°F for 5–7 minutes to revive that flakiness. BTW, these also make awesome make-ahead Christmas Eve Appetizers—just assemble, cover, and bake right before guests arrive 🙂

Pro Tip: If you need Christmas Snacks For Party on short notice, grab pre-made puff pastry. It works almost as well, and no one will judge your lazy genius.

Final Thoughts

I love how these Baked Cranberry Brie Cups with Rosemary manage to look gourmet while staying ridiculously simple. Every Christmas, I watch them vanish in minutes—true story. This recipe ticks all my boxes: it’s festive, flavorful, and fuss-free. Who knew Christmas Appetizers Finger Foods could feel so elevated with just four main ingredients?

Next time you stress over what to serve at your holiday gathering, remember this nifty little treat. It’s the kind of recipe that earns you genuine compliments without making you break a sweat in the kitchen. And if you ask me, that’s the real holiday miracle. IMO, your party guests will thank you—and you’ll wonder why you ever settled for boring old chips and dip :/

Go ahead, give these cups a try and bask in the glory of effortless host status. Trust me, you deserve it.

FAQs

Can I make these cups ahead of time?

Absolutely! Assemble them up to 24 hours in advance, cover the tray tightly, and refrigerate. When guests arrive, bake from chilled—just add an extra 2–3 minutes to the baking time.

What’s the best type of brie to use?

Grab a wheel of triple-cream brie for extra richness. Make sure it’s not ultra-soft at room temperature, or you’ll end up with a runny mess in your muffin tin.

Can I freeze baked cups?

You can! After baking and cooling completely, freeze on a tray until firm, then transfer to a freezer bag. Reheat at 350°F for 10–12 minutes straight from frozen.

How do I keep the pastry from getting soggy?

Ensure you don’t overload the cups with sauce. A thin layer of cranberry and a small cheese cube prevents sogginess. Also, bake on a preheated tray to lock in crispiness.

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