CRANBERRY BRIE BITES
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.
Provided by Julie Hubert
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h23m
Yield 24
Number Of Ingredients 6
Steps:
- Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
- Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
- Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake bites in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 7 g, Cholesterol 9.5 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 99.1 mg, Sugar 1.6 g
MINI BRIE EN CROUTE WITH CRANBERRY
I learned how to make brie en croute this year, and wanted to make a "bite sized" version for a recital reception. I adapted the Pillsbury baked brie recipe. It was a great success! Here is my recipe.
Provided by Larkin
Categories Healthy
Time 1h20m
Yield 32 pastries, 32 serving(s)
Number Of Ingredients 4
Steps:
- Cut the brie into 4"x4" square and discard the rounded edges.
- Cut the square into 1-inch cubes (there should be 16).
- Cut each 1-inch cube in half, and put the cheese aside.
- Open 1 can of crescent roll dough, and lay the dough flat on a greased counter space.
- Cut the dough in half lengthwise, and then into quarters widthwise. I recommend using a pizza cutter. This should result in 8 squares of dough.
- Place 1 piece of cheese and 1 table spoon of cranberry sauce onto a square of dough.
- Take the edges of the dough, and pinch them together at the top of the pastry to create a purse-like sculpture.
- Repeat this process to use all of the dough, cheese, and cranberry sauce.
- Place the little brie en croute "purses" 2 inches appart on a greased cookie sheet.
- Pour/brush the beaten egg over the tops of the purses. Make sure the purses are covered in egg from top to bottom.
- Bake purses in oven for 20 minutes at 350 degrees or until golden brown.
- Let cool for 1/2 an hour.
- Enjoy!
Nutrition Facts : Calories 134.2, Fat 4.1, SaturatedFat 1.8, Cholesterol 32.9, Sodium 183.2, Carbohydrate 19.7, Fiber 1.2, Sugar 6, Protein 4.6
CRANBERRY & TOASTED ALMOND BRIE EN CROUTE
Try this elegant, sure-to-impress appetizer of puff pastry, Brie cheese, cranberry and toasted almonds at your next party.
Provided by Fisher Nuts
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
- Reheat oven to 400°F.
- In small bowl whisk egg and water; set aside. Unfold pastry sheet on lightly floured surface into a 12-inch square. Cut off corners to make a circle.
- Spread cranberry sauce in center of circle the same size as Brie round. Top with 2 tablespoons each of cranberries and toasted almonds.
- Place Brie over mixture. Repeat layering with remaining cranberry sauce, cranberries and 2 tablespoons almonds.
- Brush edge of the circle with egg mixture. Fold pastry up over cheese to cover. Trim any excess pastry; press to seal. Brush seam with egg mixture. Place seam side up onto baking sheet.
- Brush with egg mixture; sprinkle with ¼ cup almonds that have been coarsely chopped.
- Bake 20 to 25 minutes or until cheese is soft and just begins to melt. Allow pastry to cool 30 minutes before serving. Serve with assorted crackers.
MINI BRIE EN CROUTE
Mini Baked Brie en Croute is an elegant but surprisingly simple appetizer made with mini wheels of cheese and frozen puff pastry. It's the ultimate holiday finger food!
Provided by Sue Moran
Categories Appetizer
Number Of Ingredients 3
Steps:
- set oven to 400F
- When the pastry has thawed, lay it out on a floured surface. Roll it out gently into a 12x12 square. You can use your hands at the end to get it just right. Cut the sheet into sixteen 3" squares.
- Lay a Brie round in the center of each square, and bring up the corners to meet in the middle. You can do a little stretching--- it won't tear the dough. Twist the ends together to secure.
- Set the pastries on a parchment or silicone lined baking sheet and lightly brush with the egg mixture.
- Bake for about 20-25 minutes until the pastries are golden browned.
- Serve hot with your favorite jam.
HOLIDAY BRIE EN CROUTE
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
CRANBERRY BRIE BITES
These easy cranberry brie bites are especially popular during the holiday season. Make them as Christmas appetizer, New Year's Eve snack, or for any party.
Categories Christmas cocktail party dinner party New Year's Eve Thanksgiving appetizers baking comfort food fruit snack
Time 1h
Yield 12 servings
Number Of Ingredients 6
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.
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- Heat oven to 375°F. If using dough sheet: Unroll dough; starting in center, press into 12x9-inch rectangle. If using crescent dough: Unroll dough into 1 large rectangle; press into 12x9-inch rectangle, firmly pressing perforations to seal.
- Cut dough into 12 squares. Gently press each square into ungreased mini muffin cup, shaping edges to form rim 1/4 inch above top of cup.
- With sharp knife, carefully remove rind from cheese. Cut cheese into 12 pieces; place in dough-lined cups. Spoon jelly evenly over cheese. Sprinkle with walnuts.
- Bake 15 to 20 minutes or until edges are golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.
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- Carefully slice the rind off the top of the brie round (it's OK if there is some left on). In a small bowl, make the egg wash by beating the egg with 1 tablespoon water with a fork or whisk until it's very smooth. Set aside.
- Lay the puff pastry sheet out on a piece of parchment paper. Use a rolling pin to roll out the seams and make it as square as possible (but don't roll it out much bigger than it already is). Use a sharp knife or pizza cutter to cut the corners off so it's a circle (reserve the scraps). Place the cranberry sauce (1/3 cup) in the center of the circle and spread out so it's about 4.5-5 inches in diameter. Place the 8 oz. Brie round cut side down on top of the cranberry sauce. Fold the sides of the circle up to meet in the center, going around in one direction, until the brie is completely covered. Press the seam together as best you can (don't worry if it doesn't stick together perfectly and if it looks a little messy!) and flip over so the smooth side is up in the center of the parchment paper. Transfer the whole piece of parchment paper onto a rimmed baking sheet, lifting from each side so the brie is in the center of the baking sheet.
- Use a pastry brush to brush the top and sides of the puff pastry wrapped brie with the egg wash. Optional: Use a sharp knife to cut leaves and roll berries out of the scraps of puff pastry. If you like, you can score lines for the veins of the leaves. Place them on top of the wrapped brie and press down gently to adhere them to the egg on top. Brush the tops of the leaves and berries with egg wash.
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5/5 (1)Category AppetizerCuisine FrenchTotal Time 50 mins
- Slice the chilled brie in half horizontally and spread 1/4 cup of the raspberry jam over one of the cut side of the brie. Place the other half on top of the brie, so that the rind is on top.
- Roll the puff pastry so that it is 1/4-inch thick, or if it’s already that thickness, you are good to go. Place the jam filled brie in the middle of the puff pastry. Spread the rest of the jam on top of the brie. Fold the puff pastry up on over the top of the brie, pleating it as you go.
- Place the puff pastry dough on the baking sheet. Brush with the egg wash. Bake for 30 to 40 minutes, let sit for 5 minutes, and serve hot.
CRANBERRY BRIE EN CROUTE - HONEST COOKING - RECIPES
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5/5 (1)Category AppetizerAuthor ThatskinnychickcanbakeTotal Time 40 mins
- Roll out puff pastry to smooth seams. Cut out a large round and place on baking sheet. Reserve scraps to decorate, if desired.
- Mix together cranberry sauce, dried cranberries and rosemary. Spoon over the center of the puff pastry round. Place the cut side of the Brie centered over the cranberry sauce. Fold puff pasty over the top of the Brie sealing overlapping pastry with egg glaze. Flip over and place on a parchment lined baking sheet.
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- Whisk egg and water together in a small bowl and set aside. Place puff pastry on a lightly floured work surface. Use a rolling pin to lightly roll out pastry into about a 9 x 12 area (doesn’t have to be exact!) Cut into 12 even squares.
- Cut brie into 1-inch squares (more or less as desired.) For sweet and spicy version, spoon a little pepper jelly over the top of each (1-2 teaspoons). For Fig version, combine 2 parts fig jelly with 1 part balsamic and whisk until smooth. Spoon over cheese.
- When all squares are filled, grab the corners of the pastry and pull them together, using your fingers to pinch dough and seal closed.
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- Defrost the puff pastry and roll out to a 12 by 12-inch square. Cut into 9 squares, 3 1/2 inches square. You'll have a strip left over, which you can use to make a square for the 10th Beggars' Purse.
- Remove the mini Brie rounds from their packages and place in the center of each square of pastry.
- Top with 1/2 teaspoon of cranberry sauce, 1/4 teaspoon of finely chopped maple walnuts, and a drop or two of honey.
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- Lay the puff pastry out on a flat lightly floured surface and place the Brie in the center of the pastry to measure. Remove the brie and reserve,
- Add the honey, pecans and cranberries to the center of the pastry, where the brie is gonna go. Place the brie wheel on top of that.
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- Whisk the egg in a bowl and set aside. Line a sheet pan with parchment paper or a silicone mat.
- Place the puff pastry on a lightly floured surface. Lightly flour the top. With a rolling pin, roll out the puff pastry in a square shape until it is about 2 inches wider than the circumference of the brie on all sides. Depending on the original size and shape of your puff pastry, you may need to trim the edges to get the appropriately sized square shape. Reserve any excess for decorations.
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- Lightly grease a 24-cup mini muffin tin with nonstick cooking spray and set aside. Preheat the oven to 375 degrees F (for darker coated pans, consider reducing the temperature to 350 degrees).
- Dust the counter with a light coating of flour and gently press the sheet of puff pastry out with your hands until it is about 12X12. You aren't really thinning it out as much as getting it into an even thickness throughout and flattening just slightly.
- Using a knife or pizza wheel, cut the puff pastry into 25 equal pieces (five strips one way, five strips the other way). Press one square lightly into each muffin cup. You'll have one leftover square - toss or bake on it's own.
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- When puff pastry has thawed, lay it out on a floured surface. Roll it out gently into a 12 x 12 square, using your hands at the end to get it just right. Cut the sheet into sixteen 3 inch squares.
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