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Holiday Cranberry Brie Bites

Holiday cranberry Brie bites bake in a mini muffin pan until the puff pastry is golden and the Brie is melted. Cranberry sauce and finely chopped pecans add a tart, nutty topping to each warm pastry cup.
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Prep Time 20 minutes
Cook Time 18 minutes
resting 5 minutes
Total Time 43 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 82
Ingredients Equipment Method Notes

Ingredients
  

For the pastry cups
  • 1 puff pastry sheet, frozen, about 8 ounces, thawed but still cold
For the filling
  • 8 oz Brie cut into 24 small cubes
  • 0.5 cup whole-berry cranberry sauce
  • 0.25 cup pecans finely chopped

Equipment

  • 1 24-cup mini muffin pan

Method
 

Prepare the pastry
  1. Heat the oven to 400°F.
  2. Grease a 24-cup mini muffin pan.
  3. On a lightly floured surface, roll the puff pastry into a 12x8-inch rectangle.
  4. Cut the pastry into 24 2-inch squares.
  5. Press one square into each muffin cup.
Fill and bake
  1. Put one Brie cube in each pastry cup.
  2. Top each with about 1 teaspoon cranberry sauce and a pinch of pecans.
  3. Bake for 15–18 minutes, until the pastry is puffed and golden and the Brie is melted.
  4. Let the bites rest in the pan for 5 minutes.
  5. Lift them out and serve warm.

Notes

Keep the puff pastry cold while working for the best rise. Refrigerate leftovers for up to 3 days; freeze baked bites for up to 1 month and reheat before serving. For a dairy-free variation, use dairy-free Brie.