Rating: 5 stars
62 Ratings
  • 5 star values: 54
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.

Recipe Summary

cook:
18 mins
additional:
50 mins
total:
1 hr 23 mins
prep:
15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.

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  • Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.

  • Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

Cook's Note:

Placing the Brie cheese in the freezer for 20 minutes makes it easier to cut.

Nutrition Facts

106 calories; protein 2.9g; carbohydrates 7g; fat 7.5g; cholesterol 9.5mg; sodium 99.1mg. Full Nutrition
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