Cranberry Brie Bites
95kcal
Ingredients
- 1 sheet frozen puff pastry (about 8.6 oz / 245 g), thawed in the fridge
- all-purpose flour for dusting
- 8 oz brie (225 g), cut into 24 small cubes, rind on
- 1/2 cup whole-berry cranberry sauce (140 g)
- 1/3 cup pecans (35 g), finely chopped
- 1 tbsp fresh rosemary or thyme finely chopped
- 1 tbsp honey (21 g), optional, for drizzling
Method
- Heat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin pan.
- Unfold the puff pastry on a lightly floured counter and roll it into a 12 x 12-inch (30 x 30 cm) square.
- Cut the pastry into 24 even squares, about 2 x 3 inches each, and press each square into a muffin cup, letting the corners stick up.
- Place a cube of brie in each cup, top with 1 teaspoon cranberry sauce, and sprinkle with chopped pecans.
- Bake 15 to 18 minutes, until the pastry is puffed and deep golden and the brie is melted.
- Cool in the pan 5 minutes, then lift out. Sprinkle with rosemary, drizzle with honey if using, and serve warm.
Nutrition
Serving1biteCalories95kcalCarbohydrates7gProtein3gFat6.4gSaturated Fat2.5gSodium90mgFiber0.3gSugar3g
Notes
Make ahead: assemble in the pan, cover tightly and refrigerate up to 24 hours. Bake straight from the fridge, adding 1 to 2 minutes.
Nut-free: skip the pecans or use toasted pepitas.
Storage: refrigerate leftovers up to 3 days and reheat at 350°F (175°C) for 5 minutes to re-crisp. Don't leave them out more than 2 hours.
Nutrition is an estimate per bite.