Cranberry & Brie Puff Pastry Bites
Cranberry Brie Puff Pastry Bites. Bring on the Christmas recipes! Thanksgiving may be over but now it’s time to focus on the rest of the holiday season. We’re jumping right in with these adorable and festive appetizers! They’re a little sweet and a little savory and trust me they are addicting. And let’s be honest it’s never too early to get into the Christmas spirit ;) !!
If you need a fun appetizer to serve at a holiday gathering or just want a little sweet and savor treat for yourself these are sure to please. Not only are they an adorable addition to a holiday feast, but they are SUPER delicious as well. Cranberries and the holidays go hand in hand. Add the brie and you’ve got a delicious combo.
Puff pastry bites are perfect around the holidays. They are fun to serve and there are so many variations to make with them. So, if you’re looking for one that’s got some sweet and savory flavors, we highly recommend giving this one a try!
Ingredients:
12 ounces fresh cranberries
1/4 cup brown sugar
1/2 cup fresh orange juice
1 cinnamon stick
3-4 sage leaves
orange zest
pinch of salt
1 box of frozen puff pastry; thawed
1 wheel brie; cut into cubes
1 egg beaten
Turbinado sugar; for sprinkling
Directions:
In a medium sized pot, add the cranberries, brown sugar, orange juice, cinnamon stick, and sage leaves. Bring to a boil over high heat. Once boiling, break down the cranberries with a fork. Continue cooking until sauce has reduced and thickened (about 10 minutes). Remove the cinnamon stick and sage. Stir in the orange zest and salt.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Lay puff pastry sheets on a flat surface. Roll them out to about a 12x9 inch square. Cut the sheets along the creases to create 6 sheets. Cut each sheet into 4 pieces to create 24 rectangles. Top 12 of the rectangles with 1 cube of brie and a spoon of the cranberry sauce. Brush the edges of the rectangles with the beaten egg. Place the remaining rectangles on top, and crimp the edges with a fork to seal.
Brush the tops of the sealed rectangles with the remaining beaten egg. Slice small slits on the tops. Sprinkle with the turbinado sugar. Bake for 15-20 minutes.
