Brie Bites with Cranberries

Submitted by Cheryl Natale

I make these bites frequently as a family favorite. They are an absolute crowd pleaser. They are always the first to go whenever I make them. The perfect and easy thing  to make for friends on any occasion.

Another entry into the Baked Brie Category

Prep: 15 minutes    Cook: 20 minutes

Servings:  48 bites

Ingredients

• 2 sheets of frozen puff pastry (thawed overnight in the refrigerator)
• 8 ounces of Brie cheese 
• 1 cup Cranberry sauce (Homemade or store bought) 
• 1 teaspoon flaky sea salt 
• ½ cup finely chopped raw pecans 
• 4 sprigs fresh rosemary 

Preparation

1. Position oven rack in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. 
2. Place the Brie in the freezer for 15 minutes to firm up. 
3. VERY generously coat 2, 24 cup mini muffin tins with nonstick spray.
   • (If you only have one pan then bake them in batches.)
4. Unroll 1 sheet puff pastry on a lightly floured work surface. Roll into a 10 x 14-inch rectangle.
5. (leave the second sheet in the refrigerator until you are ready to use it)
6. Cut the sheet lengthwise into 4 even strips. Cut crosswise into 6 even strips. You will have 24 squares total.
7. (Each square will be about 2 1/2 inches on each side)

8. Gently separate the squares and press them into the mini muffin tins to create a puff pastry cup. With a fork, prick the bottom of each puff pastry in 2 to 3 places.

9. Cut the piece of Brie in half, then place 1 half back in the freezer. Dice the remaining Brie into 24 pieces.

10 .Place one piece of Brie in the center of each mini muffin cup.

11. Top each piece of Brie with 1 teaspoon cranberry sauce. Sprinkle with 1/2 teaspoon salt, then half of the chopped pecans.

12. Place in the refrigerator. Repeat with the second sheet of puff pastry, second half of Brie, and the remaining salt and pecans.

13. Place each muffin pan on a rimmed baking sheet to catch any cheese or cranberry that bubbles over.

14. Bake the pans on the upper and lower thirds of the oven for 18 to 20 minutes, until the pastry is puffed and the corners are golden brown, switching the pans’ positions on the upper and lower racks once halfway through.

15, Let cool in the pans for 3 minutes.

16. Gently transfer the bites to a serving plate (Using a fork or two you can get under the cup and gently pick them up)

To Make Ahead

Fully assemble the bites in the muffin pan, and refrigerate them unbaked for up to 3 days before baking. You can also fully bake and freeze these bites for up to 2 months.

Cheryl Natale, the daughter of Doug & Jodi Fitzgerald, currently lives in Fort Lauderdale with her husband Gabriele and their son Giovanni. Giovanni, a recent High School Graduate, will be attending Hofstra in the Fall.