baked brie bites

Baked Brie Bites are the ultimate easy holiday appetizer and will wow your guests! Made with puff pastry, Brie cheese, cranberry or raspberry, and pecans.

Brie Bites with Cranberry

puff pastry

Brie cheese

Homemade Cranberry Sauce (or whole berry cranberry sauce

flaky sea salt (such

pecans

rosemary

Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Place the Brie in the freezer for 15 minutes to firm up. VERY generously coat 2, 24-cup mini muffin pans with nonstick spray (if you only have 1 pan or if you have 2, 12-cups pans, make the Brie bites in batches).

Unroll 1 sheet puff pastry on a lightly floured work surface (leave the second sheet in the refrigerator until you are ready to use it). Roll into a 10 x 14-inch rectangle. Cut the sheet lengthwise into 4 even strips. Cut crosswise into 6 even strips. You will have 24 squares total (each square will be about 2 1/2 inches on each side). Gently separate the squares and press them into the mini muffin tins to create a puff pastry cup. With the tines of a fork, prick the bottom of each puff pastry in 2 to 3 places.

Cut the piece of Brie in half, then place 1 half back in the freezer. Dice the remaining Brie into 24 pieces (they will be between 3/4 and 1/2-inch on each side). Place one piece of Brie in the center of each mini muffin cup. Top each piece of Brie with 1 teaspoon cranberry sauce. Sprinkle with 1/2 teaspoon salt, then half of the chopped pecans. Place in the refrigerator. Repeat with the second sheet of puff pastry, second half of Brie, and the remaining salt and pecans.

Place each muffin pan on a rimmed baking sheet to catch any cheese or cranberry that bubbles over. Bake the pans on the upper and lower thirds of the oven for 18 to 20 minutes, until the pastry is puffed and the corners are golden brown, switching the pans' positions on the upper and lower racks once halfway through. Let cool in the pans for 3 minutes. If any of the Brie or cranberry has bubbled out, use a fork to scoot it back into the center of the bites (no one will know!).

Gently transfer the bites to a serving plate (I find a fork works well to transfer them). Garnish each with a small piece of fresh rosemary. Enjoy hot or at room temperature.

Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.

Cranberry Brie Bites

cooking oil spray

puff pastry, thawed

all-purpose flour (for rolling the dough)

4 ounces Brie cheese (1/2 wheel of brie)

1/2 cup whole berry cranberry sauce (not jellied)

1/4 cup raw pecans, chopped

2-3 springs fresh rosemary, cut into 24 one-inch pieces

Preheat oven to 375F. Grease a 24-cup mini muffin pan with cooking spray oil.

On a lightly floured surface, unroll the thawed sheet of puff pastry into a 10x14-inch rectangle. Cut into 24 squares (4 columns and 6 rows).

Gently take each square and place them into the muffin tin slots to create a little pastry cup. Use a fork to lightly prick the bottom of each pastry cup.

Chop the brie into 24 small pieces (½-inch pieces), and place one piece into each of the pastry cups in the mini muffin tray.

Top each piece of Brie with 1 teaspoon cranberry sauce. Evenly divide the pecans on top and top with a piece of rosemary.

Bake for 15 minutes, until the puff pastry is golden brown on the edges.

Let the bites cool in the pan for 5 minutes, then serve warm or at room temperature. Optionally, sprinkle a little flaky salt on top and serve.

These 50-clove garlic-and-Brie pumpkin bites are flaky, buttery, and pure fall indulgence. Each puff pastry “pumpkin” is filled with creamy Brie, sweet pumpkin butter, earthy thyme, and a rich garlic confit for deep, caramelized flavor. Finished with a spiced egg wash, cinnamon-sugar dusting, and a pretzel-stick stem, they’re as stunning as they are delicious — perfect for autumn parties, Friendsgiving, or any cozy gathering.

50-Clove Garlic-And-Brie Pumpkin Bites Recipe by Tasty

garlic cloves,

olive oil

all-purpose flour

puff pastry sheet,

pumpkin butter

thyme leaves

(0.9-ounce) individual Brie cheese bites

egg,

paprika

¼ teaspoon ground tumeric

cane sugar

cinnamon

pretzel sticks

sage leaves

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Tasty

Make the garlic confit: Preheat the oven to 300°F (150°C). Place the garlic cloves in a 9-inch loaf pan, and pour the oil over the garlic. Cover the pan with aluminum foil. Bake for about 1½ hours, or until the garlic cloves are deep golden brown and tender. Remove from the oven, and let cool for 20–30 minutes, until the oil is cool enough to handle.

Remove the garlic confit cloves from the oil. Place the garlic confit cloves on a cutting board. Using a fork, press down, and break the garlic cloves apart until a thick paste forms, about 3 minutes. Place in a bowl, and set aside. (Pour the remaining confit oil into an airtight container, and store in the refrigerator for up to 2 weeks. For longer storage, store the garlic confit oil in the freezer for up to 7 months.)

Make the Brie bites: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper; set aside.

Dust a work surface with the flour. Unfold the puff pastry on the work surface. Gently roll out the puff pastry to form a 15x9-inch rectangle. Using a knife, slice it into 15 (3-inch) square pieces. Dollop ½ teaspoon pumpkin butter, ½ teaspoon mashed garlic confit, and ¼ teaspoon thyme onto the center of each dough square. Top each with 1 Brie round.

Fold over the corners of the pastry to enclose the Brie, pinching to seal.

Cut 15 (30-inch-long) pieces of kitchen twine. Wrap each puff pastry 4 times with 1 piece of twine. Knot the twine on the top of each pastry, and cut any loose ends (these will be the “pumpkin bites”).

Make the spiced egg wash: Whisk together the egg, paprika, and turmeric in a small bowl until evenly combined, about 1 minute. Using a pastry brush, brush the egg wash over the top and bottom of each pumpkin bite to lightly coat.

Stir together the sugar and cinnamon in a small bowl. Sprinkle evenly over the pumpkin bites. Bake for about 30 minutes, or until golden brown. Remove from the oven, and let cool for about 3 minutes, or until the pastry is cool enough to handle.

Cut the tops of the twine knots, and unwrap gently. Insert 1 pretzel stick and 1 sage leaf into each pumpkin bite. Serve immediately.

https://vid.tasty.co/output/387891/square_720/1760476273

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