Cranberry Brie Bites Recipe - Little Sunny Kitchen

Prep Time 10

Cook Time 20

Total Time 30

▢ 1 pack puff pastry sheet or Cresent roll thawed overnight in the refrigerator
▢ 8 oz brie cheese
▢ 1 cup cranberry sauce
▢ ¼ cup walnuts or pecans, finely chopped
▢ ½ teaspoon sea salt flakes
▢ 24 fresh rosemary sprigs optional

Position oven racks in the middle of the oven. And preheat oven to 375°F (190°C).
Unroll the puff pastry sheet, and cut it into 24 equal squares. Each square will be around 2 or 2.5 inches in size.
Spray a mini muffin pan with non-stick spray, and press a puff pastry square into each cup.
Cut the brie cheese into 24 pieces, and place one brie piece into the center of each puff pastry cup. Top with 1 teaspoon of cranberry sauce, sprinkle sea salt flakes, and top with chopped pecans or walnuts.
Bake for 15-18 minutes or until the puff pastry is puffed and golden. Take the muffin pan out of the oven, and let the brie bites cool for 5 minutes.
Transfer to a serving plate, and serve with fresh rosemary sprigs.

The best and easiest way to shape the bites is using a mini muffin pan, a regular size pan will not work.
Do not cut off the rind of the brie cheese, it's totally edible and won't make a difference in the taste of the bites. If you remove it, the cheese will be difficult to work with.
To make brie easier to work with, pop it in the freezer for 20 minutes before you cut it into squares.
I like to use all-butter puff pastry sheets for the best flavor. Canned Cresent rolls also work great here.
If using frozen puff pastry, thaw before using.
Use any type of nuts that you like, I recommend pecans, walnuts, almonds, or pistachios.
To store: Store in the fridge in an airtight container for up to 3-4 days.
To freeze: Either freeze unbaked bites or allow the baked brie bites cool completely, then arrange them on a sheet pan and pop it in the freezer until they're solidly frozen. Then store them in a Ziploc bag or up to 1 month.
To reheat: Reheat in the oven from chilled or frozen at 350°F (175°C) tented with foil until they're warmed through and crispy.
To make ahead: Assemble the bites in a mini muffin pan, but don't bake. Keep in the fridge for up to 3 days until you're ready to bake and serve.