Need a fast, but elegant holiday appetizer, these Maple Bacon, Pecan, and Brie Crescent Bites are a recipe you should try! Mini square of crescent dough are pressed into muffins tins, topped with a cube of brie cheese, and a maple bacon pecan mixture. These have the right amount of buttery creaminess and the perfect salty/sweet bites. Perfectly pop able, these look great on any platter at your next gathering!
A Quick Look At The Recipe
Recipe: Brie and Bacon Crescent Cups
Ready In: 35 minutes
Serves: 24 cups
Staple Ingredients: crescent roll dough, bacon, maple syrup, pecans, brie cheese.
What Makes It Special: these are bite-sized and so so good! The creamy brie is rich and pairs so well with the crunch from the pecans and the salty/sweetness of the maple bacon. All you really need for the recipe is 5 simple ingredient, they can be prepped ahead of time and baked when needed for stress-free gatherings and holiday meals!
If you’re looking for a small bite that disappears fast, this is the one. They are warm, gooey, and perfectly balanced with crunch, savory, and sweet in every bite.
As a professionally trained chef who’s spent years developing recipes both in restaurants and for The Hearty Life, I love creating small bites that feel elevated without being fussy! This recipe takes just 5 ingredients but could be elevated as desired. Inspired by the appetizer boards I’ve made for private dinners and holiday events, they’re sure to be a hit at any event or gathering.
Want to pair with some other finger foods, try these brie and prosciutto crostini’s, my spinach dip sliders, or this creamy pecan cheese ball! find all of my appetizer recipes here to inspire your next event!
Rachel’s Chef Tips
- Serving tip: Serve warm with a small sprig of rosemary or thyme or alongside your favorite jam.
- Use cold dough: Keep your crescent roll dough chilled until ready to use, it’s easier to press into muffin tins without tearing and make sure to flour your surface before rolling out the dough.
- Cheese: no need to remove the rind from the brie, if desired you could substitute a gruyere or mozzarella cheese.
- Make ahead: Assemble and refrigerate unbaked cups up to 1 day in advance. Bake just before serving for the best texture.
Key Ingredients
These take just 5 simple ingredients, but you could get creative by adding fresh herbs, your favorite fruit jam, or something spicy like candied jalapenos!
- Crescent Roll Dough: Use classic refrigerated dough for an easy base, homemade would work too just roll out thin. Puff pastry can be swapped in for a crispier texture.
- All-Purpose Flour: Lightly dust your surface to keep the dough from sticking. You can also use cornstarch if needed.
- Brie Cheese: Choose a soft, creamy brie that melts smoothly. Camembert or a mild triple-cream cheese can work too.
- Pecans: Add a buttery crunch and nutty flavor. Walnuts or almonds make great substitutes, or leave them out for a nut-free version.
- Bacon: Crisp-cooked bacon adds salty, smoky flavor. Turkey bacon or plant-based alternatives can be used as well.
- Maple Syrup: Pure maple syrup adds sweetness and shine. Honey or a drizzle of hot honey are great substitutes.
How to Make the Crescent Cups
Let’s talk a little about how to make the brie and bacon bites (The printable instructions are in the recipe card below.)
Quick overview:
- Bake the maple bacon and pecan mixture.
- Cut and fill crescent cups, top with bacon mix and bake again.
- Enjoy warm!
- Preheat oven to 350 degrees, on a sheet pan combine chopped bacon, pecans, maple syrup, salt, pepper, and garlic powder. Toss to combine and bake for 10 minutes, the bacon will still be a little under cooked but will finish cooking in the cups.
- Dust your surface with all purpose-flour, lay the crescent roll sheet on the floured surface and roll out slightly to create a large rectangle, pinch together at the seams. Cut the dough into 24 even sized squares.
- Heavily grease a mini, 24 cup muffin tin, or use non-stick. Place a square of crescent dough into each square and push down slight.
- Cut the brie into 24 even squares and top each crescent square with a square of brie, spoon on a little of the bacon pecan mixture and bake for 15 minutes at 350 degrees until golden brown and the crescent dough is cooked through.
- Let cool slightly and remove from the pan, enjoy as is or with your favorite jam!
Storage, Reheating & Serving
Storage:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.
Reheating:
Place bites on a baking sheet and warm in a 325°F oven for about 8–10 minutes, or until the pastry is crisp and the brie is soft again. The air fryer works great too! Avoid the microwave, it can make the dough soggy.
Serving:
These are best served warm, if you’re hosting, bake them in batches so the tray stays fresh throughout the night. Garnish with a small rosemary sprig or a dollop of jam.
Brie Crescent Cups with Maple Bacon
Equipment
Ingredients
- 8 oz. tube Crescent roll dough
- All-purpose flour, for dusting
- 8 oz. Brie cheese
- 1/4 cup Pecans, chopped
- 1/2 lb. Raw bacon, 8-10 slices, chopped
- 1/4 cup Maple Syrup
- 1 tsp Salt
- Fresh cracked black pepper
- 1/2 tsp Garlic powder
Instructions
- Preheat oven to 350 degrees, on a sheet pan combine chopped bacon, pecans, maple syrup, salt, pepper, and garlic powder. Toss to combine and bake for 10 minutes, the bacon will still be a little under cooked but will finish cooking in the cups.1/4 cup Pecans, 1/2 lb. Raw bacon, 1/4 cup Maple Syrup, 1 tsp Salt, Fresh cracked black pepper, 1/2 tsp Garlic powder
- Dust your surface with all purpose-flour, lay the crescent roll sheet on the floured surface and roll out slightly to create a large rectangle, pinch together at the seams. Cut the dough into 24 even sized squares.8 oz. tube Crescent roll dough, All-purpose flour
- Heavily grease a mini, 24 cup muffin tin, or use non-stick. Place a square of crescent dough into each square and push down slight.
- Cut the brie into 24 even squares and top each crescent square with a square of brie, spoon on a little of the bacon pecan mixture and bake for 15 minutes at 350 degrees until golden brown and the crescent dough is cooked through.8 oz. Brie cheese
- Let cool slightly and remove from the pan, enjoy as is or with your favorite jam!
Notes
- Brie: No need to remove all rind! Other cheeses like Gruyere or mozzarella would also work.
- Bacon: after the first bake the bacon will still be a bit raw, take it out at this time so the pecans don’t burn. The bacon will continue to cook when you put the cups in the oven.
- Crescent Dough: If you prefer, use puff pastry instead for a flakier base. Homemade dough can be used to just be sue to roll it out to about 1/4″ thickness.
- Maple Syrup: Real maple syrup makes all the difference, honey would also work.
- Serving: Best served warm. If prepping ahead, assemble the cups and refrigerate unbaked for up to 4 hours, then bake just before serving. Or to reheat, use the air fryer or a 300 degree oven.
Nutrition
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Helpful Recipe Tools
- Non-stick Mini Muffin Pan – just one of those pans you need, this is my favorite pan for mii muffins or cupcakes – it cleans up super easy and is nonstick!
- Sheet Pan: I love these USA Pan half sheet pans for sweet and savory dishes. They clean up nicely and have lasted for years.
- Chefs Knife: Shun is my go to for kitchen knives, this chefs knife is useful for several kitchen tasks.
Frequently Asked Questions
Yes! Puff pastry works great if you want a flakier, bakery-style texture.
You can assemble them up to a day in advance and refrigerate, then bake just before serving. If you’ve already baked them, reheat in a 325°F oven until warmed through.
A soft, double-cream brie melts the best, no need to trim the rind off.
Yes! Not a nut fan, these bites are still delicious without nuts, or you can swap in toasted walnuts or almonds for a similar crunch.
They’re best enjoyed warm when the brie is gooey, but they’re still great at room temperature.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
