Ingredients:

  • 1 sheet puff pastry (approx. 250g), thawed
  • 6 oz Brie Cheese, cut into 12 even pieces
  • 1/2 cup Whole Berry Cranberry Sauce
  • 1/2 teaspoon Fresh Orange Zest
  • 2 Tablespoons Chopped Pecans or Walnuts, lightly toasted
  • 1 Large Egg
  • 1 Tablespoon cold Water
  • Optional: Fresh Rosemary, minced, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly spray a standard 12-cup muffin tin with non-stick cooking spray.
  2. Cut the brie wheel/wedge into 12 roughly equal, small pieces. Do not remove the rind; it helps the cheese maintain shape during baking.
  3. In a small bowl, combine the cranberry sauce, orange zest, and chopped nuts. Mix gently until just combined.
  4. Whisk the egg and cold water together in a separate small bowl to create the egg wash.
  5. Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a pizza cutter or sharp knife, cut the sheet into 12 equal squares (approximately 3x3 inches).
  6. Gently press one pastry square into each cup of the prepared muffin tin, allowing the corners of the pastry to stick up and overlap slightly.
  7. Place one piece of brie cheese into the base of each pastry cup.
  8. Spoon about 1 teaspoon of the cranberry-nut mixture on top of the brie in each cup. Do not overfill.
  9. Lightly brush the exposed edges and corners of the puff pastry with the egg wash.
  10. Bake for 15 to 18 minutes, or until the pastry is puffed, flaky, and deep golden brown. The cheese should be molten, and the filling bubbling.
  11. Carefully remove the tin from the oven. Let the bites cool in the muffin tin for 5-7 minutes. This step is essential for the structure.
  12. Gently use a butter knife or small offset spatula to lift and remove the cranberry brie bites. Serve warm, perhaps garnished with fresh minced rosemary.