Cranberry Brie Wontons Recipes

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 oven to 375 degrees F.
• Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.
• Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.

CRANBERRY-PECAN BRIE CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake 6-8 minutes or until edges begin to brown., Meanwhile, in a small saucepan, combine cranberry sauce, marmalade, honey, brandy and spices; heat through over medium heat, stirring frequently. Remove from heat., Divide cheese among wonton cups; top with cranberry mixture. Sprinkle with pecans. Bake 8-10 minutes or until heated through and wonton wrappers are golden brown.

CRANBERRY BRIE WONTONS

Steps:

• In a small bowl, combine the cranberry sauce, orange zest and nutmeg. Place 1 teaspoon cheese and 1 teaspoon cranberry mixture in the center of a wonton wrapper. Moisten edges with egg; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve desired amount immediately. Cool remaining wontons; transfer to freezer containers. Freeze for up to 1 month., To use frozen wontons: Place frozen wontons on a greased baking sheet. Bake at 375° for 8-10 minutes or until heated through.

CRANBERRY-BRIE KNOTS

Steps:

• Brush the bottom of a rimmed baking sheet with 1 tablespoon olive oil and place the pizza dough on top. Brush the top of the dough with the remaining 1 tablespoon olive oil and cover lightly with plastic wrap. Let rest at room temperature until just about doubled in size, 1 hour.
• Cut off the rind from the sides of the Brie wheel, then cut the Brie into 18 equal-sized cubes. Set aside.
• Lightly flour a work surface. Using floured hands, shape the dough into an 18-by-4-inch-rectangle. Using a pizza cutter or sharp knife, cut the dough into eighteen 1-inch-wide strips.
• Shape each strip into a 10-inch-long rope and tie into a knot, tucking the two ends of the rope underneath it. Divide the knots between two baking sheets and let rest until slightly puffed, 40 to 45 minutes.
• Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Cut a small slit in the top of each knot with a sharp paring knife and use your fingers to create a small well. Spoon a heaping 1/4 teaspoon cranberry sauce into each well and top with 1 piece of Brie. Reserve the remaining cranberry sauce for serving.
• Brush the tops of the knots with 4 tablespoons of the butter. Sprinkle with the Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Bake until the cheese is melted, and the dough is fully cooked and turning light golden, 20 to 25 minutes. Let rest for 10 minutes before serving.
• Meanwhile, stir together the remaining cranberry sauce and 2 tablespoons butter in a small bowl. Serve with the knots for dipping.

TURKEY, CRANBERRY AND BRIE BONBONS

Steps:

• Sprinkle turky/chicken with salt/pepper, praprika and brown in frying pan to seal in juices.
• set aside.
• take puff pastry and on bottom edge, leaving 1cm, place turkey, top with cranberry sauce and brie.
• carefully roll to enclose filling, then twist the ends into bonbon shapes.
• brush with beaten egg.
• Carefully move to a baking paper lined baking tray.
• Bake in oven according to the direction given on you pack of puff pastry, until puffed and golden.
• Serve with parsley and a cherry on the top.
• You could also try placing stoned whole cherries in your bonbons with the rest of the filling. It works out wonderfully!