Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent dough or 1 sheet of puff pastry
- 8 oz wheel of Brie cheese
- 1/2 cup whole berry cranberry sauce (canned or homemade)
- 1/4 cup chopped pecans or walnuts
- Fresh rosemary sprigs for garnish
- Flour for dusting the surface
- Cooking spray
Instructions
- Step 1: Preparation. Preheat your oven to 375°F (190°C). Generously grease a 24-slot mini muffin tin with non-stick cooking spray to ensure the bites release easily after baking. On a lightly floured surface, unroll your crescent dough or puff pastry. Pinch any seams together to create a solid sheet. Use a pizza cutter or a sharp knife to cut the dough into 24 equal-sized squares.
- Step 2: Assemble the Bites. Place each dough square into a slot of the mini muffin tin, pressing it gently against the bottom and sides to create a small cup. Cut the Brie cheese into 24 small cubes, roughly 1/2 inch in size. It is perfectly fine to leave the rind on the cheese. Place one cube of Brie into each dough cup. Top the cheese with a small spoonful (about one teaspoon) of cranberry sauce. Sprinkle a few chopped pecans on top of the sauce for a crunchy texture.
- Step 3: Cooking. Slide the muffin tin into the center rack of the preheated oven. Bake for 12 to 15 minutes, or until the pastry edges are golden brown and the Brie has melted completely. Keep a close eye on them during the last few minutes to prevent the bottoms from burning. The cranberry sauce may bubble slightly, which is normal.
- Step 4: Plating. 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. Use a small knife or offset spatula to gently lift each bite out of the tin. Transfer them to a serving platter. Garnish each bite with a tiny piece of fresh rosemary for a festive aromatic touch. Serve while warm.
- Cook Time: 30 minutes