Description
Delightful, flaky pastry bites filled with rich brie cheese and tart cranberry sauce, perfect for any gathering.
Ingredients
- 1 sheet puff pastry (from a 17.3-ounce/490g package), thawed but kept cold
- 1 (8-ounce/227g) wheel or wedge brie cheese, chilled
- ½ cup whole berry cranberry sauce
- 1 large egg (for egg wash)
- 1 tablespoon water (mixed with egg for wash)
- ¼ cup chopped pecans or walnuts (optional, toasted)
- Fresh rosemary or thyme sprigs, honey, or flaky sea salt (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Cut the chilled brie into 24 small cubes, leaving the rind on for flavor.
- Unfold the puff pastry on a lightly floured surface and roll it out to a rectangle measuring roughly 10 x 15 inches.
- Cut the pastry into 24 equal squares.
- Press each square into the cups of a mini muffin tin or arrange them on a baking sheet without pressing.
- Place a cube of brie into each pastry cup and top with ½ to 1 teaspoon of cranberry sauce; sprinkle with chopped nuts if desired.
- Whisk together the egg and water, then brush the mixture onto the pastry edges.
- Bake for 15 to 20 minutes until golden brown and brie is melted.
- Allow to cool for 5-10 minutes before serving; garnish if desired.
Notes
For best results, toast the optional nuts before use and ensure the egg wash is applied for a golden finish. Chill assembled bites in the fridge before baking if working in a warm environment.
