Ingredients:

  • 1 sheet Refrigerated Puff Pastry (about 9x13 inches)
  • 4 oz (115g) Brie Cheese, cut into 12 small cubes
  • 1/4 cup Whole Berry Cranberry Sauce or quality jam
  • 2 Tablespoons Pecan Halves or Chopped Walnuts (optional)
  • 1 Large Egg
  • 1 teaspoon Water or Milk (for egg wash)
  • Fresh Rosemary Sprigs (optional garnish)
  • 1 teaspoon Runny Honey or Maple Syrup (optional drizzle)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly coat the 12-cup mini muffin tin cups with non-stick spray or butter.
  2. Prepare the Cheese: Cut the 4 oz Brie wheel into 12 equal small cubes, keeping the rind on.
  3. Prepare the Pastry: Unroll the sheet of cold puff pastry onto a lightly floured surface. Using a sharp knife or a 2.5-inch cookie cutter, cut the sheet into 12 equal squares.
  4. Nest the Pastry: Gently press one pastry square into each prepared muffin cup, ensuring the pastry reaches the bottom and sides without stretching excessively.
  5. Layer the Filling: Place a small dollop (about 3/4 teaspoon) of cranberry sauce or jam into the base of each pastry well. Top the sauce with one cube of Brie cheese, then sprinkle with a few chopped pecans (if using).
  6. Apply Egg Wash: Whisk the egg and water/milk together until smooth. Lightly paint the exposed edges of the puff pastry with the egg wash to promote golden colour and shine.
  7. Bake: Bake for 12 to 15 minutes, or until the puff pastry is gorgeously golden brown and puffed, and the Brie is visibly melted and gooey.
  8. Cool and Serve: Immediately transfer the muffin tin to a wire rack. Allow the Baked Cranberry Brie Bites to cool in the tin for 5 minutes (this sets the cheese slightly and prevents sticking). Gently lift the bites out of the tin using a small utensil.
  9. Garnish: Drizzle lightly with honey or maple syrup and garnish with a tiny tip of fresh rosemary, if desired. Serve warm.