Brie Pecan Bites Recipes

CRANBERRY PECAN BRIE BITES

Steps:

• Preheat the oven to 375 degrees. On a floured surface roll out the crescent dough and pinch the seams. Cut the dough into 24 equal squares. In a mini muffin tin add the dough and press into each cup.
• Add pecans to the bottom and cut brie into small slices and press on top. Top with a dollop of cranberry.
• Bake until they are golden for 15 minutes. Garnish with a sprig of rosemary.

BRIE & PECAN BITES

Steps:

• Heat oven to 220C/200C fan/gas 7. Unwrap the cheeses and slice each in half horizontally through the centre to make 4 rounds. Cut each round into 8 to give 32 wedges in total.
• Unroll the pastry and take out one sheet at a time, keeping the remainder covered under a tea towel. Cut the pastry into 4 long strips, brush with melted butter, then place a wedge of brie at the top of each strip. Fold pastry over, then over again to encase the brie, as you would a samosa, into a triangle. Dip one side of the pastry into the beaten egg, then into the chopped pecans. Put on a baking tray, then repeat with the remaining brie, pastry, egg and nuts.
• Bake the bites for 8-10 mins until golden. Remove from the oven and allow to stand for 2 mins before drizzling with honey to serve.

BAKED BRIE BITES

Steps:

• Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 sheet over a 12-compartment ice cube tray (the other half of the sheet will hang off the tray) and gently use the back of your fingers (or the handle of a wooden spoon) to press the pastry down into each compartment of the tray. Repeat with the remaining pastry sheet and a second ice cube tray.
• Fill each ice cube compartment with 1 piece of brie, 1 teaspoon pecans, 1 red grape half and a pinch of black pepper.
• Brush the top of the pastry that is hanging off the ice cube tray with egg and fold it over the compartments to cover the fillings. Trim the excess pastry around the edges of the tray, then press the dough together with your fingers to seal. Freeze the ice cube trays for 15 minutes.
• Position a rack in the center of the oven and preheat to 400 degrees F.
• Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Cut in between each brie bite to separate. Use a fork to crimp the edges of each bite.
• Line a large baking sheet with parchment. Put the bites on the baking sheet, brush the egg on the tops and sprinkle with pepper.
• Bake, rotating the baking sheet about halfway through, until the brie bites are puffed and golden brown, about 25 minutes. Let cool for 5 minutes on the baking sheet before serving.

BAKED BRIE WITH PECANS

Steps:

• Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
• While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
• In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

BAKED BRIE WITH CANDIED PECANS AND BACON

Steps:

• Preheat the oven to 325 degrees F.
• Cook the bacon in a large skillet over medium heat until golden and crisp, 4 to 5 minutes per side. Transfer to paper towels to drain and cool and then finely chop.
• Mix the bacon, cherries, pecans, vinegar, rosemary, thyme, pinch of salt and a few grinds of pepper in a small bowl.
• Trim off the top rind of the Brie, leaving a 1/4-inch border around the edges and put in a small baking dish. Top with the pecan mixture, letting it mound and fall into the dish around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
• Serve warm with bread and/or crackers.

BRIE & PECAN BITES

Steps:

• Fill Tostitos® Scoops!® tortilla chips with brie.Top with apricot jam.Sprinkle with pecans and place under broiler until cheese has melted.Be careful not to burn.

BRIE PECAN ROLLUPS WITH RASPBERRY SAUCE

Steps:

• Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
• Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
• Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
• To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
• Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.

MAPLE PECAN BRIE BITES

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, gently roll the puff pastry dough into a rectangle shape. Cut each sheet into 12 squares. Press the puff pastry into a 24-cup mini muffin tin. Cut the Brie into 24 small pieces and place them into the pastry cups. Place the muffin tin into the refrigerator while you make the pecan topping.
• Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, for 3 minutes. Remove from heat and let sit for several minutes to slightly cool. Pull the muffin tin from the refrigerator and put a small spoonful of the pecan mixture into each cup.
• Bake in the preheated oven or 15 minutes, or until the puff pastry is puffed and golden.