Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- 8 oz wheel of Brie cheese
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts
- 2 sprigs fresh rosemary (chopped)
- All-purpose flour (for dusting)
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 24-slot mini muffin tin with cooking spray. Lightly flour your work surface and roll out the thawed puff pastry sheet to slightly stretch it. Use a pizza cutter or sharp knife to cut the pastry into 24 equal squares. Place each square into a muffin tin slot, pressing down gently to create a small cup. Cut the Brie cheese into small cubes, approximately 1/2 inch in size. You can leave the rind on or trim it off depending on your preference.
- Place one cube of Brie into each pastry cup. Top the cheese with a generous teaspoon of cranberry sauce. Sprinkle the chopped pecans or walnuts over the top of the sauce. Place the muffin tin in the center rack of the oven. Bake for 10 to 12 minutes, or until the pastry edges are golden brown and the cheese is bubbly and melted. Watch closely during the final minutes to ensure the pastry does not over-brown.
- Remove the tin from the oven and let the bites cool for about 5 minutes. This allows the cheese to set slightly so they are easier to remove. Carefully lift each bite out of the tin using a small knife or offset spatula. Transfer them to a serving platter. Garnish with a small pinch of fresh chopped rosemary for a burst of color and a woody aroma. Serve while still warm for the best texture.
- Cook Time: 27 minutes