Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent dough or 1 sheet of thawed puff pastry
- 8 oz wheel of Brie cheese, chilled
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts (optional)
- 2 sprigs fresh rosemary, snipped into small pieces for garnish
- Cooking spray or melted butter
Instructions
- Start by unrolling your crescent dough or puff pastry onto a lightly floured surface. Use a rolling pin to pinch any seams together. Cut the dough into 24 equal-sized squares. Take your chilled brie cheese and cut it into small cubes, roughly 3/4 inch thick. Keeping the brie cold makes it much easier to slice without it sticking to your knife.
- Lightly grease a mini muffin tin that fits inside your air fryer, or use silicone mini muffin liners. Place one square of dough into each muffin cup, pressing it gently against the bottom and sides to create a small well. Place one cube of brie cheese into the center of each dough square. Top the cheese with a teaspoon of cranberry sauce and a sprinkle of chopped nuts if you are using them.
- Place the muffin tin or liners into the air fryer basket. Set the air fryer to 350°F (175°C). Cook for 6 to 8 minutes, or until the pastry edges are golden brown and the cheese is bubbly. Depending on the size of your air fryer, you may need to work in batches to avoid overcrowding. Do not stack them, as they need the air circulation to crisp up.
- Carefully remove the bites from the air fryer. Let them cool in the tin for about 2 minutes so the cheese sets slightly; this prevents them from falling apart. Top each bite with a small piece of fresh rosemary for a festive look and a woodsy aroma. Serve them warm while the cheese is still melty.
- Cook Time: 23 minutes