Cranberry Brie Bites (Print Version)
# Ingredients:
01 -
2 frozen puff pastry sheets, defrosted.
02 -
8 oz of brie cheese.
03 -
1 cup cranberry jam or sauce.
04 -
1 tsp of flaky salt.
05 -
½ cup of finely chopped pecans.
06 -
4 rosemary sprigs, trimmed.
# Instructions:
01 -
Preheat your oven to 375°F. Pop your brie into the freezer for 15 minutes. Lightly coat mini muffin pans with an oil spray.
02 -
Roll each puff pastry sheet to about 10x14 inches, then slice them into 24 squares each. Push the squares into muffin pan cups and poke the bottoms with a fork.
03 -
Drop a piece of brie into every cup, layer on cranberry sauce, sprinkle some salt, and finish with pecans. Do this again for the rest of the batch.
04 -
Bake for 18-20 minutes till golden and puffed up, turning the pans midway through. Let them cool in the pans for 3 minutes.
05 -
Move them to a serving dish and scatter the rosemary on top. They’re great warm or once they’ve cooled a bit.
# Notes:
01 -
You can assemble these up to 3 days early. Keep them unbaked in the fridge.
02 -
They’ll freeze well for up to 2 months.