Cranberry Brie Bites

Prep Time:

10m

Bake/Cook Time:

35m

Yield:

24 bites

Want to impress your guests this holiday season? These easy Cranberry Brie Bites are the way to do it. Made with buttery puff pastry, homemade cranberry sauce, creamy brie, and topped with fresh rosemary and a pinch of flaky sea salt. You can easily double the Cranberry Sauce recipe for an extra easy addition to your holiday menu.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

6 ounces fresh cranberries, divided
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons fresh orange or lemon zest
2 tablespoons water
Pinch of kosher salt
Pinch of black pepper
2 sheets puff pastry, thawed
8 ounces brie cheese
Fresh rosemary, for topping (optional)
Flaky sea salt, for topping (optional)

Directions

Preheat oven to 375°F.
Grease a mini cupcake tin and set aside.
In a medium sauce pan, add 5 ounces fresh cranberries, 1/2 cup of sugar, orange or lemon zest, and water. Simmer over low heat.Stir occasionally until cranberries soften, about 8-10 minutes.
Increase heat to medium, stirring to prevent burning and cook until cranberries begin to burst.
Reduce heat to low and add remaining cranberries along with a pinch of kosher salt, black pepper, and stir until combined.
Cook on low for another 2 minutes, then remove from heat and set aside to allow to cool down as you prepare puff pasty.
Lightly flour a working surface and spread one puff pasty sheets out - put remaining piece of pastry into fridge until ready for use. Lightly roll out puff pastry until it is an even thickness. This will help achieve a more even and thorough bake.
Next, cut sheet of puff pasty into 12 even pieces. Press dough firmly into each mini cupcake tin. Poke a few holes into bottom of each piece of dough.
Cut brie into 24 roughly even pieces. Place a piece of brie into center of each piece of dough. Top with a small spoonful of cranberry sauce and a piece or two of fresh rosemary.
Bake for 18-20 minutes, until flaky and golden brown. Turning pan about half way through baking.
Remove from oven and allow to cool for a few minutes. If any cheese or cranberry sauce has oozed out of tin, use a small spoon to scoop it back into puff pastry. Sprinkle with flaky sea salt.
Repeat process with second piece of puff pastry. Best served warm.