Description
Cranberry Brie Bites are delightful mini appetizers made with flaky puff pastry filled with creamy brie cheese and tangy cranberry sauce, topped with crunchy pecans and fragrant rosemary. Perfect for holiday parties and special occasions, these bite-sized treats are easy to prepare and bake to golden perfection.
Ingredients
Scale
Pastry
- 2 puff pastry sheets, defrosted if frozen
Filling
- 8 ounces brie, wheel or triangle
- ¼ cup whole cranberry sauce
Toppings and Garnish
- 1 large egg, whisked
- ¼ cup pecans, chopped, walnuts, or pistachios
- 1 tablespoon chopped rosemary, or thyme, optional
Instructions
- Thaw Puff Pastry: Thaw the frozen puff pastry sheets overnight in the refrigerator or on the counter until pliable but cool, about 40 minutes. Remove from packaging. If not using immediately, cover with plastic wrap and refrigerate.
- Preheat the Oven: Preheat the oven to 400°F (190°C) and position the rack in the middle.
- Prepare the Pastry: Roll each puff pastry sheet into a 12 by 9-inch rectangle. Cut into 3-inch squares to yield 12 pieces per sheet. Place each square into the cups of a mini muffin tin, forming a bowl shape. Repeat with the second sheet to get a total of 24 pastry cups.
- Prepare the Cheese: Trim the rind off the sides of the brie and cut into 24 even pieces, approximately 1 inch long and ½ inch wide.
- Assemble: Place a slice of brie and 1 teaspoon of whole cranberry sauce into the center of each puff pastry cup.
- Add Egg Wash: Brush the edges and corners of the puff pastry cups with the whisked egg to help them brown during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the puff pastry is golden and puffed. If the cheese overflows, gently spoon it back into the cups. Let cool in the tin for 5 minutes.
- Serve and Garnish: Carefully remove the bites from the tin and sprinkle with chopped pecans and rosemary or thyme if desired. Serve warm.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze in a resealable plastic bag or airtight container for up to 1 month; thaw before reheating.
- Reheat in the oven at 350°F (177°C) until the pastry is warm and crisp, approximately 5 to 10 minutes.
- For a variation, use an 8-ounce tube of refrigerated crescent dough sheet, rolled into a rectangle and cut into 24 smaller pieces. Bake at 375°F (190°C) for 10 to 12 minutes.
Nutrition
- Serving Size: 1 bite
- Calories: 95 kcal
- Sugar: 2 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 15 mg
