Festive Bavarian Bites Recipes

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!

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.

FESTIVE FIESTA BITES

Steps:

• Heat oven to 350°F.
• Separate crescent dough into 2 rectangles; firmly press perforations together to seal. Place, 2 inches apart, on baking sheet sprayed with cooking spray; sprinkle with seasonings.
• Bake 15 min. or until golden brown; cool.
• Mix cream cheese spread and guacamole until blended; spread onto crusts. Top with remaining ingredients.

FESTIVE BAVARIAN BITES

Steps:

• Heat oven to 350 degrees. Prepare cake mix according to package directions. Divide batter into 2 greased and floured 11x15 jelly roll pans, spreading with spatula to cover pans evenly.
• Bake 15 minutes or until toothpick inserted in center of cakes comes out clean.
• Let cool completely. In bowl, combine gelatin mix and 1 2/3 cups boiling water 2 minute or until gelatin is completely disolved. In food processor, puree cream cheese 1minute, scrape down sides of bowl. Stir in gelatin and puree 1 minute Transfer gelatin-cream cheese mixture to large bowl. Using rubber spatula, gently fold in 4 cups whipped topping.
• Divide mixture evenly between cakes. Chill 15 minute Stack cakes and add whipped topping (place one filling-topped cake layer on second filling topped cake layer. Spread remaining whipped topping evenly on top of the cake.
• Cut into squares. Roll frozen raspberries in sugar; place on squares. Garnish with chocolate curls if desired.