Baked Brie Cranberry Puff Pastry
Tangy cranberry sauce and warm melty brie is at the center of flaky, buttery puff pastry. Top these Baked Brie Cranberry Puff Pastry bites with rosemary and crushed pecans for a beautiful and seasonal holiday appetizer that will disappear quickly.
Ingredients
- 1sheet prepared frozen puff pastry (thawed in fridge overnight)
- 4 ozbrie (triple cream if possible)
- ½ cupprepared cranberry sauce
- ¼ cupchopped pecans
- ½ tspflaky sea salt
- 2 sprigsrosemary (cut into 24 small sprigs)
Directions
- 1
Preheat oven to 375 degrees. Spray muffin pans with nonstick cooking spray. Use two-12 count muffin pans or 1-24 count muffin pan. (If you only have one-12 count pan, make the brie bites in batches*.)
- 2
Dice the brie into 24 equal sized pieces, about 1". Place them on a plate and pop in the freezer for 20 minutes while preparing the other ingredients.
- 3
On a lightly floured surface, roll the puff pastry to a 10x14 rectangle and cut the puff pastry into 24 equal sized squares.
- 4
Press the puff pastry squares down into each crevice. Pierce the bottom of the puff pastry with a fork a few times.
- 5
Add one brie square into the bottom of each puff pastry. Top the brie with a spoonful of cranberry sauce. Then sprinkle over some sea salt, and the pecans.
- 6
Place the muffin pan atop a baking sheet to catch any spillage during the bake time. Bake in a preheated oven for 20 minutes.
- 7
If any of the brie bubbles out of the pan, scoot it back into the center of the puff pastry with a spoon while it's still pliable. Once they cool, top with a small sprig of rosemary. Serve hot or at room temperature.