Cranberry Brie Puff Pastry Bites
Cold puff pastry gives these bites clean layers. Tart cranberry sauce, creamy Brie, toasted pecans, and rosemary make a sharp, buttery holiday combination. Assemble them early, then bake just before…
Ingredients
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 8 ounces Brie, rind trimmed
- 3/4 cup whole-berry cranberry sauce
- 1/2 cup pecans, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon orange zest
- 1 large egg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Grease a 24-cup mini muffin pan lightly.
- Unfold the cold puff pastry on a lightly floured surface. Cut each sheet into 12 squares, making 24 squares total.
- Press one pastry square into each muffin cup, leaving the corners standing up. Cut the Brie into 24 small pieces.
- Put one piece of Brie, 1 teaspoon cranberry sauce, a pinch of pecans, a little rosemary, and a touch of orange zest into each pastry cup. Season lightly with salt and pepper.
- Beat the egg with 1 tablespoon water. Brush the exposed pastry edges lightly with the egg wash.
- Bake for 18 to 22 minutes, until the pastry is deeply golden and the cheese is melted. Cool in the pan for 5 minutes before lifting out.
- Transfer to a platter and serve warm. For a holiday gathering, bake one pan at a time and bring the second pan out fresh.
Watch the Cranberry Brie Puff Pastry Bites cooking video
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