Entertaining season is almost here! These tasty Brie bites harness holiday flavors with spiced cranberry sauce and pecans. They’re easy to make and can be stored in the freezer to have on hand for surprise guests!
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Festive Holiday Brie Bites
- 2 sheets of frozen puff pastry, thawed
- 8 ounces Brie cheese
- NOTE: Do NOT use a triple creme brie, it will melt too much in the oven.
- 1 cup whole berry cranberry sauce (I like this one)
- 1 teaspoon flaky sea salt (I like Maldon)
- 1/2 cup finely chopped raw pecans
- fresh rosemary sprigs
Preheat the oven to 375 degrees.
Place the Brie in the freezer for 15-20 minutes to firm up. Spray mini muffin pans with nonstick spray.
Unroll 1 sheet of puff pastry on a lightly floured work surface. Roll into a 10 x 14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips. Separate the squares and press them into the mini muffin pans to create a puff pastry cup. Prick the bottom of each puff pastry with a fork 2-3 times.
Cut Brie in half, place remainder in the freezer. Dice the Brie into 24 pieces and place one piece in the center of each mini muffin cup.
Top each piece of Brie with 1 teaspoon cranberry sauce. Sprinkle with half the salt and half of the pecans. Place in the refrigerator.
Repeat with the second sheet of puff pastry and remaining ingredients.
Place muffin pans on a baking sheet to catch anything that bubbles over. Bake for 18 to 20 minutes, until the pastry is puffed and light golden brown.
Cool in the pans for 3 minutes scooping anything that bubbled out back into the muffin pan.
Using a fork, transfer Brie bites to a serving plate and garnish with a sprig or two of fresh rosemary. Serve hot or at room temperature.
- Can be stored in an airtight storage container in the refrigerator for up to 3 days. To freeze, let cool and the place in freezer until solid. Remove and pack in a single layer into a freezer safe storage container for up to 2 months. To reheat, place the bites back in a mini muffin tin and bake at 350 until warmed through.
- I’ve made these in the springtime using strawberry preserves and omitting the pecans and rosemary. Equally delicious!
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