Cranberry Brie Bites Pioneer Woman Food

CRANBERRY BRIE BITES

Steps:

• Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the egg with 1 tablespoon of water in a small bowl for an egg wash. Cut the side rind off the Brie, then cut the Brie into 32 even pieces. Set aside.
• Unfold a puff pastry sheet on a lightly floured surface. Roll out into a 13-inch square. Cut into 16 squares. Repeat with the second sheet so you have 32 squares total.
• Top a pastry square with about 1/2 teaspoon cranberry sauce, 1/4 teaspoon walnuts, a piece of Brie and a pinch of thyme.
• Use your finger or a pastry brush to brush the edges of the pastry square with egg wash until lightly coated and tacky. Pinch 2 opposite points together, then pinch the remaining 2 points together so that you have a little package. Repeat with the remaining pastry squares and filling.
• Transfer the pouches to the prepared baking sheets and brush with the remaining egg wash. Bake until puffed and golden brown, 15 to 20 minutes.

CRANBERRY-BRIE BITES

Steps:

• Preheat oven to 375 degrees F.
• Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.
• Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.

GOOEY BRIE CRESCENT WRAP

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
• Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
• Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.

EASY BAKED BRIE

Steps:

• Remove the brie from the refrigerator. Remove any paper wrapping and return the wheel to the bottom part of it's wooden box or place it on a small square of parchment paper (that is slightly larger than the brie wheel itself). Make very shallow slits across the top of the brie, just through the rind layer, every ½-inch to 1-inch, in a criss-cross pattern. Let rest at room temperature for 30 minutes.
• Preheat the oven to 350 degrees. Place the brie on a small sheet tray. Sprinkle the top with the fresh thyme and rosemary, and drizzle with honey. Bake for 20 - 25 minutes, until very soft.
• Carefully transfer the brie, in the box or on the sheet of parchment paper, to a serving plate. Serve warm alongside toasted bread, apple slices and/or grapes, for serving.

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!

CRANBERRY AND BRIE BITES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
• Place pastry on a clean work surface and cut into 36 squares. Brush all squares with egg wash, then place one square on top of the other to make 18 stacks, each with 2 squares of pastry.
• Place on prepared sheet, about 2 inches apart, and bake until puffed and golden, about 13-15 minutes.
• Remove baking sheet from oven and top each puffed square with a piece of brie cheese. Return to oven and bake until cheese melts, about 3-5 minutes.
• Place on a serving platter and top each with a small spoonful of cranberry sauce and a small sprig of thyme for garnish.

CRANBERRY BRIE BITES

Steps:

• Cut each sheet of puff pastry into 12 squares and place inside mini muffins cups. (You may want to lightly spray to ensure they won't stick). Try not to leave any part of the muffin cup uncovered by dough or the cheese and cranberry will stick.
• Place a 1-inch square of cheese inside each cup.
• Then add about 1 T cranberry sauce on top of the cheese.
• Bake in a preheated 375°F oven till edges are a light brown, 10-15 minutes.
• Cool a few minutes (but not completely) before removing from muffin tins.