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Cranberry Brie Bites

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These delightful Cranberry Brie Bites combine creamy Brie cheese, tart-sweet cranberry sauce, and crunchy walnuts in flaky puff pastry for an impressive appetizer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 bites
Course: Appetizer, Snack
Cuisine: American, Modern
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 round 8 ounce round Brie cheese Remove the rind for best results.
  • 1 sheet frozen puff pastry, thawed Thaw before use.
  • 0.5 cup cranberry sauce Use homemade or quality store-bought sauce.
  • 0.5 cup finely chopped walnuts Can substitute with pecans or almonds.
  • to taste sea salt Add as desired.
  • Cooking spray to prep the muffin pan For easy removal of bites.

Method
 

Preparation
  1. Gather all your ingredients.
  2. Remove the rind from the Brie cheese. Pop it in the freezer for about 20 minutes to make slicing easier.
  3. Lightly spray a 24-cup mini muffin pan with cooking spray.
  4. On a floured surface, roll out the thawed puff pastry into a rectangle measuring approximately 10x14 inches. Cut it lengthwise into four strips and then crosswise into six squares, creating 24 pieces.
  5. Take the chilled Brie out of the freezer and cut it into 24 pieces, about 3/4 inch thick.
Assembly
  1. Place each pastry square into the muffin cups.
  2. Spoon 1 teaspoon of cranberry sauce into each cup. Press a piece of Brie into the sauce, then top with 1 teaspoon of chopped walnuts and a pinch of sea salt.
  3. Place the muffin pan in the refrigerator for at least 30 minutes, or cover it and chill for up to 3 days.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. Bake the bites for 18 to 20 minutes, or until golden brown.
  3. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 2g

Notes

Best served warm, straight from the oven. Perfect addition to a cheese board or paired with fresh fruit and crackers. To store, keep in an airtight container in the refrigerator for up to 3 days. Can also be frozen before baking for up to a month.
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