Orange and Cranberry Brie Bites

5 from 1 vote

Entertaining is a great reason for trying new recipes, and these orange and cranberry brie bites will be the hit of your next gathering. The perfect holiday appetizer, they're a delightful combination of orange, cranberry, and brie textures and flavors, all wrapped in golden, flaky puff pastry.

Prep Time25

Cook Time20

Cooling time3

Total Time48

Course: Appetizer

Cuisine: American

Keyword: appetizer, baked goods

Servings: bites

Calories: 89kcal

Author: Laura

Equipment

Mini Muffin pan (24 mini muffin tin x 2, if you have it)
Rolling Pin
Cutting Board
Knife
Zester

Ingredients

2 sheets of frozen puff pastry thawed according to package directions
8 ounces Brie cheese
1 cup cranberry sauce store-bought or homemade
1 Tablespoon orange zest
1 teaspoon coarse sea salt
½ cup finely chopped raw pecans
Fresh rosemary sprigs enough for 48 small pieces

Instructions

Preheat the oven to 375 degrees F.
Place the Brie in the freezer for 15 minutes to firm up.
In a small bowl, stir the cranberry sauce and orange zest together until well combined.
Generously coat the mini muffin pan with nonstick spray.
If only using one 24-mini muffin pan, you’ll need to work in two batches.
Unroll one puff pastry sheet onto a lightly floured surface and use a rolling pin to thin it out until you have a 10 x 14-inch rectangle.
Cut it lengthwise into 4 strips and crosswise into 6 strips. This will give you 24 squares total, about 2 ½ inches in size.
Press the pastry squares into the mini muffin pan. Poke a few holes in the bottom of the pastry with a fork.
Cut the brie in half, then cut that half into 24 pieces. Reserve the other half for the second batch.
Place one piece of brie into each pastry puff in the mini muffin cup.
Add a teaspoon of cranberry orange sauce over the brie.
Sprinkle bites with half of the chopped pecans and half of the salt.
Cook the muffin tin for 18-20 minutes at 375 degrees until pastry is puffed and golden brown.
Let cool in the pans for 3 minutes. Push any spilled brie or cranberry sauce back into the pastry.
Repeat with the second batch of 24, if needed.
After cooling, gently transfer the bites to a serving plate and garnish each with a small piece of fresh rosemary.
Enjoy hot or at room temperature.

Notes

You can use a variety of jams in place of cranberry sauce, like cherry, apricot, blackberry, raspberry or even pepper jelly for a spicy option!
Store leftovers in an airtight storage container in the refrigerator for up to 3 days.
Reheat by baking at 350 degrees for 5 minutes, until warmed.
Freeze for later: Bake the bites, then let them cool completely. Then place in a single layer on a baking sheet in the freezer for 3-4 hours. Once frozen, put them in an air-tight container or freezer bag for up to 2 months. Reheat on 350 degrees until hot when ready to serve.

Nutrition