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Cranberry Brie Bites

Cranberry brie bites bake in a 24-cup mini muffin pan until the puff pastry is golden and the Brie is melted. A topping of whole-berry cranberry sauce, pecans, and fresh rosemary adds a sweet-savory finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting 5 minutes
Total Time 38 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray as needed
  • 1 puff pastry sheet, frozen, thawed
  • 8 oz Brie cheese rind on, cut into 24 pieces
  • 0.5 cup whole-berry cranberry sauce
  • 0.25 cup pecans finely chopped
  • 1 tsp fresh rosemary finely chopped

Equipment

  • 1 24-cup mini muffin pan

Method
 

  1. Preheat the oven to 375°F.
  2. Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.
  3. Unfold the puff pastry on a clean work surface and cut it into 24 equal pieces.
  4. Press one piece of pastry into each muffin cup.
  5. Add one piece of Brie, 1 teaspoon cranberry sauce, and 1/2 teaspoon pecans to each cup.
  6. Sprinkle the rosemary evenly over the bites.
  7. Bake for 15 to 18 minutes, until the pastry is puffed and golden and the Brie is melted.
  8. Let the bites rest in the pan for 5 minutes.
  9. Remove the bites from the pan and serve warm.

Notes

For the best texture, let the bites rest in the pan for 5 minutes before removing. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a nut-free option, omit the pecans.