Brie And Cranberry Vol Au Vent Appetiser Bites Recipes

BRIE AND CRANBERRY VOL AU VENT

Steps:

• Preheat oven to 425 degrees F.
• On a lightly floured surface, unfold the puff pastry sheets and gently roll until 1/4-inch thick. If using puff pastry cups, skip to step X.
• Using a 2½" round cutter, cut 9 circles on each pastry sheet and transfer to a baking sheet lined with parchment paper. Then, use a 1½" cutter to cut a hole in the center out of half the circles, creating rings. Place the rings on top of the whole circles. Discard the cut centers.
• Place the raw vols au vent in the freezer for 15 minutes (and no more than 30 minutes).
• When oven is preheated, brush the center of the vols au vent with the egg wash. Do not brush the edges, so the puff pastry can rise evenly.
• Bake until golden brown, about 12-15 minutes.
• Remove the pastries from the oven. If the centers puffed a lot, use a pairing knife to cut them out or push them in with your fingers, to created a hollow space for the cheese.
• Insert the brie cubes inside the hollowed center. Top with the cranberry sauce and crushed pistachios.
• Bake again until the cheese has melted, about 10 minutes.
• Let them cool slightly and serve immediately!

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

CRANBERRY BRIE APPETIZER BITES

Steps:

• Preheat oven to 350°F Spray 24 miniature muffin cups with nonstick cooking spray.
• Combine sugar and water in a medium saucepan; bring to a boil.
• Add cranberries; return to a boil. Reduce heat; simmer about 3 to 4 minutes or until cranberries pop and mixture thickens slightly, stirring occasionally.
• Remove from heat; stir in lemon juice and peel.
• Press 1 wonton wrapper gently into each muffin cup, allowing ends to extend above.
• Spray edges of wonton wrappers with nonstick cooking spray.
• Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown.
• Place 1 cube of Brie in each cup; place sheet of aluminum foil over each pan to prevent excessive browning.
• Bake 3 to 5 minutes or until Brie is soft.
• Remove from oven; top each with about 1 teaspoon cranberry mixture.
• Serve.