5-Ingredient Holiday Brie Bombs

5-Ingredient Holiday Brie Bombs transform crescent rolls and Brie into sensational party appetizers. Easy cranberry-pecan bites ready in 15 minutes.

Last December, I panicked. My sister called thirty minutes before her holiday potluck, asking if I could whip up something impressive. I stared at my nearly empty fridge and spotted crescent roll dough, leftover Brie, and cranberry sauce from Thanksgiving.

Well… I threw caution to the wind and created these little flavor bombs. The combination of buttery, flaky pastry with molten Brie and sweet-tart cranberries? Pure magic happened in my oven that afternoon.

Now these 5-Ingredient Holiday Brie Bombs are my secret weapon for every gathering. They look gourmet, taste incredible, and take less time than arguing about politics with Uncle Bob. You’re about to discover the easiest impressive appetizer in your arsenal.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes These Brie Bombs Irresistible

These Holiday Brie Bombs deliver restaurant-quality flavor with grocery store simplicity. The genius lies in the contrast—crispy golden pastry yields to warm, creamy Brie that melts into sweet cranberry sauce. Toasted pecans add essential crunch and nutty depth.

I’ve tested this recipe seventeen times with different cheese varieties, and nothing beats authentic French Brie. The high butterfat content creates that signature oozy center guests crave. American Brie works beautifully too, especially brands like President or Ile de France.

For the bold flavors to shine through, use whole berry cranberry sauce and fresh pecans—these are non-negotiable. Quality refrigerated crescent roll dough makes all the difference over generic brands. The buttery layers in name-brand versions create superior flakiness.

Ingredients

For the Brie Bombs (Serves 6–8)

Ingredient	US Measurement	Metric	Notes
Refrigerated crescent roll dough	1 (8-ounce) tube	227g	Use Pillsbury for best results
Brie cheese, cubed	1 (8-ounce) wheel	227g	French or American Brie
Whole berry cranberry sauce	½ cup	120ml	Jellied sauce works too
Chopped pecans	¼ cup	30g	Walnuts substitute well
Fresh rosemary sprigs	4-5 sprigs	–	For garnish only

Shopping Tips for US Grocery Stores

Look for Brie in the specialty cheese section at Whole Foods, Trader Joe’s, or your local supermarket’s deli area. The rind is completely edible—don’t remove it. For crescent rolls, grab them from the refrigerated biscuit section near the dairy case.

Ocean Spray whole berry cranberry sauce delivers the perfect texture. You’ll find it in the canned goods aisle year-round, though holiday displays make it easier to spot during November and December.

Bold Add-ins & Creative Variations

Substitute dried cranberries rehydrated in orange juice for a fresher twist. Swap pecans for candied walnuts or sliced almonds. Add a drizzle of honey or a pinch of fresh thyme inside each bomb for herbaceous complexity.

International Substitutions

European readers can use puff pastry sheets cut into triangles. Australian cooks should look for croissant dough. For UK audiences, Jus-Rol croissant dough works perfectly as a crescent roll alternative.

Equipment & Step-by-Step Instructions

You’ll need a standard baking sheet, parchment paper, and a sharp knife. No fancy equipment required—this recipe works with basic kitchen tools everyone owns. If you lack parchment paper, use a silicone baking mat or lightly grease your pan.

A serrated knife cuts through Brie’s soft texture without squashing it. Keep a damp towel nearby to wipe your knife between cuts for cleaner cubes.

Step 1: Preheat & Prepare Your Workspace

Preheat your oven to 375°F (190°C) and position the rack in the center. Line your baking sheet with parchment paper, leaving a one-inch border on all sides. This prevents sticking and makes cleanup effortless.

Set out all ingredients on your counter before starting. This French technique called “mise en place” keeps assembly smooth and prevents forgotten ingredients.

Step 2: Cut and Portion the Brie

Remove Brie from refrigeration ten minutes before cutting—slightly softened cheese cubes more easily. Use your serrated knife to cut the wheel into roughly one-inch cubes. You’ll need eight pieces total, one per crescent triangle.

Man, oh man, I learned this the hard way—cold Brie crumbles instead of cutting cleanly. Room temperature cheese slices like butter and stays intact during baking.

Step 3: Unroll and Separate the Dough

Carefully unroll the crescent roll dough on a clean work surface. The perforated lines separate naturally into eight triangles. Gently press any tears back together with your fingertips.

As Julia Child always emphasized, handle pastry dough gently to preserve those delicate layers. Overworking creates tough, dense pastries instead of flaky golden clouds.

Step 4: Assemble Each Brie Bomb

Place one Brie cube at the wide end of each dough triangle. Spoon 1-2 teaspoons of cranberry sauce directly on top of the cheese. Don’t overfill—excess filling leaks during baking and creates a sticky mess.

Starting from the wide end, roll the dough toward the pointed tip, enclosing the filling completely. Tuck in any loose edges and place seam-side down on your prepared baking sheet. Space them two inches apart for even browning.

I once crammed twelve bombs onto one sheet and ended up with a molten cheese disaster. Give them breathing room—the dough expands as it bakes.

Step 5: Add the Pecan Topping

Sprinkle chopped pecans generously over the top of each rolled pastry. Gently press them into the dough so they adhere during baking. The nuts toast beautifully in the oven, releasing oils that perfume your entire kitchen.

This pressing step is crucial—loose nuts roll off and burn on the baking sheet. Firmly but gently push them into the soft dough surface.

Step 6: Bake to Golden Perfection

Slide the baking sheet into your preheated oven. Bake for 12-15 minutes until the pastries turn deep golden brown and the dough looks completely cooked through. You’ll smell buttery, nutty aromas when they’re nearly done.

Watch carefully during the final minutes—they go from perfect to overdone quickly. Look for that gorgeous amber color Thomas Keller describes as “caramelization’s sweet spot.”

Step 7: Cool, Garnish, and Serve

Let the Brie Bombs cool on the baking sheet for 2-3 minutes. This brief rest allows the molten cheese to set slightly, preventing volcanic eruptions when guests bite in. Transfer carefully to a serving platter using a thin spatula.

Tuck fresh rosemary sprigs around the platter for visual appeal and aromatic flair. Serve these beauties warm—the contrast between crispy pastry and creamy center disappears once they’re fully cooled.

Expert Tips for Perfect Brie Bombs Every Time

Temperature Control Matters

Don’t skip the cooling step after baking. Those two minutes prevent cheese from squirting out and burning mouths. I serve mine at what professionals call “hand-warm” temperature—comfortable to touch but still melty inside.

Make-Ahead Strategy

Assemble these Holiday Brie Bombs up to four hours ahead and refrigerate covered. Add five extra minutes to baking time when starting from cold. This trick saved me during last year’s Christmas Eve rush.

Flavor Variations to Try

Create an Italian version with sun-dried tomatoes and fresh basil instead of cranberries. For Thanksgiving, swap cranberry sauce for fig jam and add a pinch of cinnamon. A Mexican-inspired twist uses pepper jack cheese, mango salsa, and pepitas.

Try my sesame chicken recipe for an Asian-fusion appetizer spread. The sweet-savory profile pairs beautifully with these rich pastries.

Dietary Adaptations

Use dairy-free puff pastry and cashew cheese for vegan guests. Gluten-free crescent dough exists but produces denser results—manage expectations accordingly. For nut allergies, replace pecans with crispy fried shallots or sesame seeds.

Storage & Reheating Guide

Storage Method	Duration	Reheating Instructions
Room temperature	2 hours	Not recommended
Refrigerator	3 days	350°F for 5-7 minutes
Freezer (unbaked)	1 month	Bake from frozen, add 5 minutes
Freezer (baked)	2 weeks	350°F for 8-10 minutes

Store cooled Brie Bombs in an airtight container with parchment paper between layers. They soften in the fridge but recrisp beautifully when reheated. Freezing unbaked bombs works better than freezing baked ones—the texture stays closer to fresh.

Perfect Pairings

Serve alongside crisp champagne, dry rosé, or California Pinot Noir. The wine’s acidity cuts through rich cheese and complements sweet cranberries. For non-alcoholic options, sparkling apple cider or cranberry spritzers echo the flavor profile.

These bombs anchor a stunning appetizer spread with my sizzling Chinese pepper steak sliders and chocolate covered gold strawberries. Round out the table with crudités and your favorite peanut brittle for dessert.

5-Ingredient Holiday Brie Bombs FAQs

Bring These Beauties to Your Next Gathering

You know what? These 5-Ingredient Holiday Brie Bombs prove that impressive doesn’t mean complicated. Five simple ingredients transform into something your guests will beg you to make again. The combination of flavors—buttery pastry, molten cheese, sweet-tart cranberry, and nutty crunch—hits every taste note perfectly.

Whip up a batch this weekend and watch them disappear in minutes. They’re perfect for holiday parties, game day spreads, or Tuesday nights when you need something special without the stress. Pair them with my Chinese chicken fried rice for a fusion feast everyone will remember.

What’s your favorite appetizer twist? Drop your creative variations in the comments below—I love hearing how you make these recipes your own. And if you’re looking for more easy holiday treats, try my chewy molasses cookies next.

Now get in that kitchen and create some delicious memories. Trust me, these little bombs of flavor are about to become your most-requested recipe.