Cranberry Brie Bites
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Cranberry Brie Bites
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Cranberry Brie Bites are a delicious, easy make-ahead appetizer. Golden puff pastry with creamy cranberry Brie filling. Each tastes like a mini baked Brie!
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Ingredients
For the Cranberry Filling:
- 1 cup fresh cranberries
- 3 tablespoons orange juice
- 2 tablespoons water
- 1 tablespoon honey
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
For the Puff Pastry Bites:
- 2 heets puff pastry 10x10 inch, thawed in the refrigerator overnight (I like Pepperidge Farm)
- 1 large egg beaten
- 4 ounces Brie cheese cold and cut into small pieces (about 1/4-inch cubes)
Instructions
- Prepare the cranberry sauce: Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the cranberries break down and thicken. Let cool. Taste and add additional salt, honey, or orange as desired. Make sure you are happy with the flavor of the sauce, as it will have a big impact on the final taste of the bites.
- Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2-inch round biscuit or cookie cutter, cut circles out of the pastry, leaving as little space as possible between each circle, about 48 rounds total from one sheet. (If you use a larger biscuit cutter, leave space between the circles, or have a smaller size sheet of puff pastry, please note that the recipe yield will be smaller.)
- Beat the egg in a small bowl, then lightly brush each pastry round. Top half of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece brie cheese, rind included.
- Carefully place the remaining pastry rounds on top of the brie and cranberry, brushed-egg-side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. (If making ahead, see notes section below.) Repeat with second pastry sheet.
- Place a rack in the upper third of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.
Notes
- IMPORTANT NOTE ON YIELD: If you are planning to make these cranberry brie bites for a crowd, please carefully read the directions about the yield. I got 48 bites when I used a very small biscuit cutter, rolled the pastry quite thin, and packed the circles tightly on the puff pastry so that almost no scraps remained. If your biscuit cutter is even a teeny bit larger (or if you use a smaller sheet of puff pastry or don't pack the circles as tightly), you could end up with a much smaller amount. If you aren't sure, I suggest purchasing a little extra puff pastry and making extra cranberry sauce, just in case. No one will complain about too much baked brie!
- TO MAKE AHEAD: Assembled but unbaked puff pastry bites can be placed on a parchment-lined baking sheet and frozen. If freezing for later, still poke holes in the top but omit the exterior egg wash. Once frozen, remove the bites from the baking sheet and transfer to an airtight bag. When ready to bake, apply the exterior egg wash. Puff pastry bites may be baked from frozen or thawed in the refrigerator, then baked chilled. If baking from frozen, keep the oven temperature the same, adding 3 to 5 minutes to the baking time.
- TO STORE: Refrigerate leftover bites in an airtight storage container for up to 2 days.
- TO REHEAT: You can reheat cranberry brie bites. Rewarm leftovers on a baking sheet in the oven at 375 degrees F.
- TO FREEZE: Freeze brie bites in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the oven at 350 degrees F.
Nutrition Information
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Serving
1(of 48)
Calories
68kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
6mg
(2%)
Potassium
15mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
22IU
(0%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48approx., see notes
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1(of 48) | |
| Calories | 68kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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