Cranberry Baked Brie Bites Recipes

CRANBERRY BRIE BITES

Steps:

• Preheat oven to 400°F. Cut brie into 24 small pieces. Arrange phyllo shells on a rimmed baking sheet; place 1 brie piece in each phyllo shell. Top each shell with 1 teaspoon cranberry sauce; sprinkle evenly with pistachios. Bake in preheated oven until cheese is melted and bubbly, about 6 minutes. Serve immediately.

CRANBERRY BAKED BRIE BITES

Steps:

• Preheat oven to 400°F. Bring orange juice, 1 tablespoon water, and honey to a boil in a medium saucepan over medium-high, stirring occasionally. Add cranberries, and reduce heat to medium-low. Simmer, stirring occasionally, until cranberries have burst and mixture has thickened slightly and reduced to about ¾ cup, about 10 minutes. Remove from heat, and stir in orange zest, chopped sage, and salt. Cool to room temperature, about 30 minutes.
• Meanwhile, spray 2 (12-cup) mini muffin pans with cooking spray. Place puff pastry sheets on a lightly floured surface, and roll into 2 (12- x 9-inch) rectangles. Generously prick each rectangle with a fork. Cut each dough rectangle into 12 (3-inch) squares. Press squares into muffin pan cavities, crimping edges of dough together as needed to fit, leaving a ½-inch overhang. Chill 10 minutes.
• Meanwhile, trim rind edges from Brie rounds (there is no need to trim rind from top and bottom of rounds). Discard rind edges. Cut each round into 12 (about ½-ounce, ¾-inch-wide) wedges.
• Place a Brie wedge in each pastry cup, folding in half if needed for a better fit. Bake in preheated oven until pastry has puffed and is golden brown and Brie has melted, 24 to 30 minutes. Remove pans from oven, and cool slightly on wire racks, about 5 minutes. Remove Brie bites from pans, and top each with about 1 teaspoon cranberry sauce, ½ teaspoon pecans, and sage leaves. Reserve remaining cranberry sauce for another use. Serve immediately, or let cool to room temperature, about 20 minutes.

FESTIVE BAKED BRIE BITES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

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 BITES

Steps:

• Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the egg with 1 tablespoon of water in a small bowl for an egg wash. Cut the side rind off the Brie, then cut the Brie into 32 even pieces. Set aside.
• Unfold a puff pastry sheet on a lightly floured surface. Roll out into a 13-inch square. Cut into 16 squares. Repeat with the second sheet so you have 32 squares total.
• Top a pastry square with about 1/2 teaspoon cranberry sauce, 1/4 teaspoon walnuts, a piece of Brie and a pinch of thyme.
• Use your finger or a pastry brush to brush the edges of the pastry square with egg wash until lightly coated and tacky. Pinch 2 opposite points together, then pinch the remaining 2 points together so that you have a little package. Repeat with the remaining pastry squares and filling.
• Transfer the pouches to the prepared baking sheets and brush with the remaining egg wash. Bake until puffed and golden brown, 15 to 20 minutes.