Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 8 oz wheel of Brie cheese, chilled
- 1 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- Fresh rosemary sprigs for garnish
- Cooking spray or melted butter
Instructions
- Combine the cranberries, sugar, orange zest, orange juice, and honey in a small saucepan over medium heat. Simmer the mixture for about 8 to 10 minutes, stirring occasionally. You will hear the cranberries begin to pop. Once the sauce thickens and the cranberries have broken down into a jam-like consistency, remove the pan from the heat and let it cool completely.
- Preheat your oven to 375°F (190°C). Lightly grease a 24-slot mini muffin tin with cooking spray. Roll out the thawed puff pastry on a lightly floured surface. Use a knife or pizza cutter to cut the pastry into 24 equal squares. Press each square gently into the mini muffin slots. Cut the chilled Brie cheese into small 1-inch cubes, leaving the rind on or off based on your preference, and place one cube into each pastry cup.
- Spoon about one teaspoon of the cooled cranberry orange compote on top of each Brie cube. Do not overfill, as the cheese and fruit will bubble up during baking. Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the pastry edges are golden brown and the cheese is melted and bubbly.
- Remove the tin from the oven and let the bites cool for 5 minutes. This allows the cheese to set slightly so they are easier to remove. Use a small knife to gently lift each bite out of the tin. Garnish each piece with a tiny sprig of fresh rosemary for a pop of color and aroma. Serve immediately while warm.
- Cook Time: 30 minutes