Cranberry Brie Holiday Bites Food

CRANBERRY-BRIE HOLIDAY BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place unwrapped Brie on parchment paper.
• Bake until Brie is soft but not melted, 10 to 12 minutes. Cut into slices and place on top of Original Pretzel Crisps®. Finish with cranberry sauce for a festive holiday app.

CRANBERRY BRIE BITES RECIPE

Steps:

• 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 15-20 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.

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:

• Preheat the oven to 375 degrees Fahrenheit and spray a 12-count muffin pan with non-stick cooking spray and set aside.
• Roll the dough out and pinch the perforated edges together then cut the dough into 12 equal squares.
• Gently press one square of the dough into each of the cups of the pan then place a piece of cheese in the middle.
• Evenly spoon the cranberry sauce on top then bake for 12-15 minutes or until they start to turn a light golden color.
• Press 1-2 pecan halves into the tops of each of the bites then let them cool for at least 10 minutes before serving with fresh rosemary sprigs for garnish if desired.

CRANBERRY BRIE BITES

Steps:

• Thaw the puff pastry according to package directions.
• Preheat the oven to 400°F. Spray a 24-well mini muffin pan with non-stick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
• On a well floured surface, roll the sheet of puff pastry into a 10x15-inch rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges.
• Cut the firm brie into 24 (½-inch) slices. Place a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pistachios.
• Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, if desired.

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 AND BRIE FILO BITES FOR A HOLIDAY SNACK BOARD

Steps:

• Preheat the oven to 350° F.
• Cut the brie cheese into small ½" pieces. You can do not have to remove the rind.
• Place one piece of brie in each of the filo shells.
• Place the filo shells on a small mini muffin tray.
• Bake for 7-8 minutes, until the brie melts. Top the brie with a dollop of the cranberry sauce and a sprinkle of copped pistachios.
• Serve warm or at room temperature.
• For the cranberry relish
• Heat the oil in a 2 quart pan over medium heat and add the chopped shallots and ginger. Stir occasionally until the shallots are translucent. Stir in the cinnamon and cook, stirring often, until fragrant (about one minute).
• Mix in the chopped oranges, figs, sugar, vinegar, mustard, and water and bring to a simmer. Stir until the sugar has dissolved.
• Add the cranberries and increase the heat to medium-high. Bring the mixture to a boil and cook, stirring occasionally, until the cranberries begin to burst and the liquid is reduced, about 12-15 minutes.
• Set aside to cool. Cover and refrigerate for a week.

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.