Cranberry Brie Bites (Print version)
Flaky puff pastry cups filled with creamy brie, cranberry sauce, pecans, and rosemary for an easy warm appetizer.
# Ingredients:
For the pastry cups
01 -
1 sheet frozen puff pastry, thawed in the refrigerator
02 -
1 tablespoon all-purpose flour, for rolling
03 -
Nonstick cooking spray or butter, for the pan
04 -
6 oz (170 g) brie, chilled and cut into 24 small cubes
For the cranberry topping
05 -
1/2 cup (160 g) whole berry cranberry sauce
06 -
1 teaspoon finely grated orange zest
07 -
1 teaspoon maple syrup, optional
08 -
1/8 teaspoon ground cinnamon, optional
09 -
1/4 cup (30 g) chopped pecans
10 -
1 teaspoon finely chopped fresh rosemary, plus small sprigs for garnish
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 24-cup mini muffin pan well with nonstick spray or butter.
02 -
Lightly flour the counter and roll the puff pastry just enough to smooth it. Cut it into 24 even squares and press one square into each muffin cup.
03 -
Stir the cranberry sauce with orange zest, maple syrup, and cinnamon if using. Taste and adjust with a tiny pinch of salt if it tastes too sweet.
04 -
Place one cube of brie in each pastry cup. Top each with about 1 teaspoon cranberry sauce and a pinch of chopped pecans.
05 -
Refrigerate the filled pan for 10 minutes so the pastry firms back up before baking.
06 -
Bake for 18-20 minutes, until the pastry is puffed and golden and the brie is melted.
07 -
Cool in the pan for 3 minutes, then lift the bites out while warm. Sprinkle with rosemary or add a tiny rosemary sprig before serving.
# Good to know:
01 -
Serve warm for the flakiest texture and softest cheese.
02 -
Assemble up to 24 hours ahead and bake straight from the refrigerator.
03 -
Use whole berry cranberry sauce for the best texture.