Cranberry Brie Puff Pastry Bites

   

Yum!  These adorable little appetizers are sure to be a crowd pleaser.  The tart cranberry sauce and rich brie are a perfect combination in a flakey buttery delivery system.  Can’t go wrong with that!  I’ve included my recipe for Cranberry Sauce (the one I make for Thanksgiving each year).  Its quite easy and can be made up to a week in advance and kept in the fridge.  If you’re not feeling that step you could use store bought cranberry sauce (not jelly!) or even a store bought fruit preserve.  Definitely try this recipe this holiday season!

Ingredients:
8oz of brie
Cranberry sauce (recipe below)
1/2 package Pepperidge Farm Puff Pastry dough (1 sheet), defrosted
1 egg
1 tablespoon water

Yields 10 

Preheat the oven to 375 degrees.

Cut the brie into 1/4 inch thick slices then cut those slices into 1 inch wide pieces.
  

Make an egg wash by whisking together the egg and the water.

Spread out the dough onto a cutting board and even the dough out into a nice rectangle.  Brush the dough with the egg wash.    

Cut the long side of the dough into 5 equal strips.  Then cut the dough into 4 strips on the short side to form 20 “squares”.  A pizza wheel makes quick work of this.  

Put 1/2 tablespoon of cranberry sauce on 10 of the squares.  

Top the cranberry with the pieces of brie.  

Take a piece of the plain dough and lay it over one of the topped pieces.  Use a fork to make seal the seam around the edges and poke 2 fork holes on the top of the piece of dough.  

Lay the squares on a parchment lined baking sheet and bake for 15-17 minutes, until the top is golden.  

Remove the puffs from the oven and allow to cool on the pan for 10 minutes.  Serve warm or at room temperature.

Enjoy!

 

Cranberry Sauce:
12 oz bag fresh cranberries
1 orange, zested then juiced
1/4 cup water
1/2 cup sugar
1 tsp cinnamon

Add all the ingredients to a medium sauce pan, stir, and bring to a boil.    

Once boiling, reduce heat to a simmer.  
Simmer for 10-15 minutes until sauce is very thick and the cranberries have broken down.    

 

Place the sauce in a bowl and let cool. Sauce will last for up to a week in the fridge and can be made in advance. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s