I often make baked brie for fall and winter parties. I love the soft, creamy cheese because it blends so well with fruit flavors. For my Halloween get-together, I tried a different take on baked brie that went over extremely well. These savory cranberry-brie bites were very easy and quick to make, and were a nice complement to all of the super-sweet treats. I assembled them about an hour in advance and kept them in the refrigerator until guests arrived.
Ingredients
- 1 1/2 cups cranberry sauce (whole-berry sauce is best)
- 1 puff pastry sheet (in the frozen food section)
- 1 brie triangle, chilled
Directions
Preheat oven to 375 degrees F.
Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.
Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.
Recipe courtesy of foodnetwork.com
For my version, pinch the pastry closed at the top to keep the cranberries sealed in.
Its lunch time and I would like to reach through my computer screen right now and stuff every single one of those in my face, they look delish.
Can you tell I’m hungry at the moment
So cute! I adore brie and often whip it out for parties with a fruit preserve and filo dough, but I’ve never made them in bite-size pieces before…will definitely try it for my Xmas party!
Do you think it would work just as well with the tiny pre-formed puff pastry cup-like things. Sorry, I’m sure there is a word for them. I’m not much of a cook.
These are pretty to look at and I am positive they are as delicious as they look! This is the perfect time of year for something like this and I am always looking for new appetizer recipes. Thank You!
Karen, even you can make these!
I’m sure it would work with the pre-formed cups, but I’m not sure if those are already pre-cooked before they’re frozen. The puff pastry sheets are raw, so when the puffs bake up they’re soft and chewy, which is super yummy. If it makes you feel better, mine weren’t nearly as pretty as the ones in the picture!
Karen — I have been using the pre-formed version of the puff pastry for years. It definitely doesn’t rise and get flaky like this version, but it’s quick in a pinch.
The preformed cups do still need to be cooked in the oven, but presumably for less time.
These look fantastic! Thanks to your inspiration, I am going to make these as an hors d’oeuvre for Thanksgiving. I gave you credit over on my blog in my post about our Thanksgiving menu!