Cranberry Brie Bites
Indulge in the perfect harmony of creamy brie, sweet cranberry sauce, and flaky crescent dough with these delightful Cranberry Brie Bites. This appetiser seamlessly blends rich, gooey cheese with the tartness of cranberries, all wrapped up in a golden and buttery crescent pastry. Quick to assemble and even quicker to disappear, these bites have become my go-to for gatherings without any fuss!
Switching things up with this easy recipe is so simple! Swap out the cranberry sauce for fig butter/jam, give apricot jam a shot (I really want to try that one!), or go the savoury route with red pepper jelly or any savoury chutney you fancy. The options are limitless!
CRANBERRY BRIE BITES
INGREDIENTS
2 Sheets of frozen puff pastry thawed overnight in the refrigerator
Avocado oil*
8 Oz. Brie cheese
1 Cup whole berry cranberry sauce**
1 Tsp. flaky sea salt***
½ Cup finely chopped raw pecans
4 Springs fresh rosemary cut into 6 pieces (about 1-inch each)
NOTES
*You can use any oil you have on hand, however I prefer avocado oil.
**As an easy way to change up this simple recipe, the cranberry sauce can easily be substituted for fig butter/jam, apricot jam, red pepper jelly or a savoury chutney of your choice. The possibilities are endless!
***A little sprinkle of sea salt makes the flavour in these bites POP! Don’t skip this step.
INSTRUCTIONS
Preheat that oven to 375 F and position the racks in the upper and lower thirds.* Generously coat your mini muffin pans with avocado oil.
Roll out one sheet of puff pastry on a lightly floured surface (keep the second sheet chilling in the fridge for now). Shape it into a 10 x 14-inch rectangle, then slice it lengthwise into 4 strips and crosswise into 6 strips. You'll end up with 24 squares, each about 2 1/2 inches on all sides. Gently press these squares into the mini muffin tins, creating the puff pastry cups. Give the bottoms a little poke with a fork in 2 to 3 spots.
Cut the brie in half, stash one half in the freezer for later, and dice the rest into 24 pieces (aim for 3/4 to 1/2-inch on each side). Drop one piece into the centre of each pastry cup.
Crown each cheesy piece with 1 teaspoon of cranberry sauce. Sprinkle a dash of salt and half of the chopped pecans on top. Place in the refrigerator. Repeat with the second sheet of puff pastry, second half of Brie, and the remaining salt and pecans.
Place the muffin tins in the preheated oven on the upper and lower racks for 18 to 20 minutes, until the pastry is puffing up and the corners are giving off that golden glow.* Switch the pans' positions halfway through for even baking.
Once out of the oven, let them cool in the pans for 3 minutes. If any Brie or cranberry has bubbled over, just nudge it back into the centre with a fork (it will be our little secret!).
Transfer these bites to a serving plate, garnish each with a sprig of fresh rosemary, and voilà! Store leftovers in an airtight storage container in the refrigerator for up to 3 days.
NOTES
*I recommend popping the Brie into the freezer for about 15 minutes before preparing the recipe. This will make it easier to slice into pieces for these bites; Brie is so creamy, it tends to come part otherwise (delicious for regular snacking but less convenient for a Brie appetizer).
**To avoid a potential mess, place each muffin pan on a rimmed baking sheet to catch any bubbly cheese or cranberry drippings that may happen while they cook.
Storage Tips:
To make ahead, fully assemble the bites in the muffin pan, and refrigerate them unbaked for up to 3 days before baking. You can also fully bake and freeze these bites for up to 2 months.
To freeze, bake the Brie bites as directed and let cool completely. Then arrange the bites in a single layer on a baking sheet, and place in the freezer until solid. Store the frozen bites in a single layer in an airtight freezer-safe storage container or Ziplock bag for up to 2 months. To reheat, place bites in a mini muffin tin and bake at 350 F until warmed through. You can also serve these bites at room temperature.
