Description
These Cranberry Brie Bites are the perfect festive appetizer featuring buttery puff pastry filled with creamy Brie cheese and tangy whole berry cranberry sauce. Topped with crunchy pecans and fresh rosemary, these easy-to-make bites offer a delightful combination of flavors and textures, ideal for holiday parties or special gatherings.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry, thawed
Filling
- 8 ounces Brie cheese, rind on, cut into 24 small cubes
- 1/2 cup whole berry cranberry sauce
Toppings (Optional)
- 1/4 cup finely chopped pecans
- 1 tablespoon fresh rosemary, finely chopped
Egg Wash
- 1 egg, beaten
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin to prevent sticking.
- Cut and Shape Pastry Shells: On a lightly floured surface, roll out the thawed puff pastry sheet. Cut the pastry into 24 equal squares. Gently press each square into the muffin cups to form small pastry shells that will hold the filling.
- Add Brie Cheese: Place one cube of Brie cheese into each pastry shell, ensuring even distribution for every bite.
- Top with Cranberry Sauce: Spoon about 1 teaspoon of whole berry cranberry sauce atop each Brie cube, adding a burst of tart sweetness.
- Add Optional Toppings: If desired, sprinkle the chopped pecans and finely chopped fresh rosemary over each bite for added crunch and aromatic flavor.
- Apply Egg Wash: Lightly brush the exposed edges of the pastry with the beaten egg to achieve a golden, shiny finish upon baking.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the puff pastry is puffed up and golden brown and the Brie has melted.
- Cool and Serve: Allow the bites to cool in the pan for 5 minutes, then carefully remove them. Serve warm or at room temperature for the best flavor.
Notes
- For extra sweetness, drizzle lightly with honey after baking.
- You can substitute raspberry preserves or apricot jam for a different flavor twist.
- Store leftovers in the refrigerator for up to 3 days.
- To reheat, warm in a 350°F oven for 5 to 7 minutes to re-crisp the pastry.
