Description
Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.
Ingredients
- 1 (8 ounce) round Brie cheese, rind removed
- cooking spray
- 1 sheet frozen puff pastry, thawed
- ½ cup cranberry sauce
- ⅓ cup finely chopped walnuts
- sea salt to taste
Instructions
- Remove and discard rind from Brie cheese. Place cheese in the freezer for 20 minutes to make it easier to cut.
- Meanwhile
- oil a 24-cup mini muffin pan with cooking spray.
- Roll puff pastry sheet out into a 10×14-inch rectangle. Cut sheet lengthwise into 4 even strips and then crosswise into 6 even strips
- making 24 squares. Separate squares and gently press each one into a prepared muffin cup.
- Remove chilled Brie from the freezer; cut into 24 pieces
- approximately 3/4-inch in size.
- Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup
- then press in a piece of Brie and top with 1 teaspoon chopped walnuts. Season each bite with a pinch of sea salt. Transfer muffin pan to the refrigerator and chill for at least 30 minutes
- or cover and chill for up to 3 days.
- When ready to bake
- preheat the oven to 400 degrees F (200 degrees C).
- Bake bites in the preheated oven until golden brown
- 18 to 20 minutes.
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 1 hr 23 mins
Servings: 24