Mini Cranberry Brie Bites
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Mini Cranberry Brie Bites
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Cranberry Brie Bites are an outrageously quick, easy, make-ahead friendly holiday appetizer that always disappear in a flash. These little beauties taste like mini baked brie made with buttery, flaky, puff pastry stuffed with cubes of creamy, melty brie cheese, sweet, tangy pepper jelly cranberry sauce all crowned with nutty pistachios and aromatic rosemary. They are gooey, soft and crispy, sweet and savory perfection. These Cranberry Brie Bites are the perfect holiday appetizer and guaranteed to become
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Ingredients
- 2 Puff pastry sheets
- 8 ounces Brie cheese (do NOT remove the rind)
- 1 1/2 cups whole cranberry sauce
- 1/3 cup pepper jelly
- 1/4 teaspoon ground cinnamon
- pinch cloves
- 1/2 cup pistachios, walnuts, or pecans, finely chopped
- Fresh rosemary sprigs (optional)
Equipment
- 2 cup mini muffin pans
Instructions
- Thaw the puff pastry according to package directions until it’s thawed but still cold (easier to work with if it’s not thawed completely). Meanwhile, place the brie in the freezer for 20 minutes or until firm to the touch. Once firm, slice the wheel of brie in half through the equator then chop into 48 pieces.
- Preheat the oven to 400 degrees F. Lightly spray two 24-well MINI muffin pans with non-stick cooking spray.
- Whisk together the cranberry sauce, pepper jelly, cinnamon and cloves in a medium bowl; set aside.
- Roll out one sheet of puff pastry onto a well-floured surface into a 10x14-inch rectangle. Cut the pastry into 4 strips lengthwise and 6 strips crosswise to create 24 equal squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges. Repeat with second pastry in the second pan.
- Place a piece of brie in the center of each pastry square then top each brie with a heaping 1 teaspoon of cranberry sauce. Sprinkle with chopped nuts.
- To bake both pans at once, place one pan in the lower third of the oven and the second pan in the top third and switch positions halfway through baking. To bake one pan at once, place the pan in the middle rack of the oven. Bake for 15-20 minutes at 400 degrees F or until the puff pastry is golden and the cheese is bubbly. Let cool in the pan for 5 minutes before transferring to a serving platter. Garnish with fresh sprigs of rosemary if desired.
Notes
- Puff pastry: is located in the freezer section of your grocery store. Depending on the brand you use, the package may come with one or two sheets, so make sure you end up with two, otherwise half the recipe.
- Brie cheese: you do not need to remove the rind.
- Pepper jelly: cranberry sauce on its own tastes a little flat, but add in some pepper jelly and taste the merry magic! Pepper jelly is located with the other jams and jellies at your grocery store. There is sometimes jalapeno pepper jelly or red pepper jelly – when given the option, you will want the jalapeno pepper jelly.
- To store: let the bites cool completely then cover or transfer to an airtight container and store in the refrigerator for up to three days.
- To reheat: tent the muffin tin(s) with foil and bake at 350 degrees F until warmed through. If you’re enjoying leftovers, you can also microwave them for 10 seconds or so.
- To make ahead: fully assemble the bites in the muffin pan, cover with plastic wrap and refrigerate for up to 2 days. When ready to serve, bake for 20-25 minutes at 350 degrees F. You can also freeze baked brie bites for up to 2 months (see below).
- To freeze: bake the brie bites according to recipe directions then allow to cool completely. Once cooled, transfer to a baking sheet in a single layer so they aren’t touching and freeze until solid, about 1-2 hours. Store the frozen bites in a single layer in an airtight freezer-safe container or freezer bags for up to 2 months. When ready to serve, reheat directly from frozen at 350 degrees F for about 10-15 minutes, or until warmed through.
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