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Easy Cranberry Brie Bites

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 bites
Calories: 175
Ingredients Method Nutrition

Ingredients
  

Pastry & Cheese Cups
  • 1 sheet frozen puff pastry, thawed but chilled
  • 8 oz wheel of Brie cheese, chilled and cut into 24 bite-sized cubes
  • 1 tbsp all-purpose flour (for rolling pastry)
Spiced Cranberry Topping
  • 3/4 cup whole berry cranberry sauce (homemade or high-quality canned)
  • 1 tsp freshly grated orange zest
  • 1/3 cup raw pecans, finely chopped and lightly toasted
Garnish & Finishing
  • 2 sprigs fresh rosemary, cut into small delicate needles
  • 1 tbsp warm honey for light drizzling (optional)

Method
 

Prep & Assembly
  1. Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin tin generously with nonstick cooking spray.
  2. Unroll the thawed puff pastry sheet onto a lightly floured surface. Roll gently with a rolling pin into approximately an 10x15-inch rectangle. Using a pizza cutter or sharp knife, cut into 24 equal squares.
  3. Gently press each pastry square into a cavity of the mini muffin tin, letting the corners flare up slightly. Prick the bottom with a fork once.
  4. Place one cube of chilled Brie cheese into the center of each pastry square. Spoon about 1 generous teaspoon of cranberry sauce over the cheese. Top with chopped pecans and a tiny sprig of fresh rosemary.
Bake & Serve
  1. Bake for 14 to 16 minutes until the puff pastry edges are puffed, deeply golden brown, and the Brie is molten and bubbling.
  2. Allow to cool in the pan for 5 minutes (the cheese will firm up slightly to prevent collapsing). Carefully run a thin offset spatula around the edges to release.
  3. Arrange on an entertaining platter, drizzle lightly with warm honey if desired, and serve warm to your guests!

Nutrition

Serving: 2gCalories: 175kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 5gCholesterol: 20mgSodium: 160mgPotassium: 45mgFiber: 1gSugar: 7gVitamin A: 9000IUVitamin C: 2mgCalcium: 650mgIron: 0.1mg

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