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Instructions. Preheat oven to 375 degrees F and grease a 24-count mini-muffin pan with nonstick cooking spray. Cut the brie into small, about 1-inch (or a little less) squares and set aside in the refrigerator until ready to use. In a small bowl, mix together orange marmalade and cranberry sauce. Set aside.
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Place each small piece of the crescent dough into a cup of the mini muffin tin and press the pastry squares into place. Add a cube of brie cheese to every filled cup and top with a heaping teaspoon of cranberry sauce and a sprinkle of chopped pecans (if using). Bake at 375 degrees for 10 minutes. When the brie bites are done, the cheese and.
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To Bake. Preheat oven to 375ºF (190ºC). Bake the bites in the preheated oven until golden brown, 18 to 20 minutes, or until the pastry is golden brown and the cheese and cranberry sauce are bubbly. Remove from the oven and let cool in the pan for a few minutes.
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Step 1 Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares.
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Directions. Step. 1 Thaw the puff pastry according to package directions. Step. 2 Preheat the oven to 400°F. Spray a 24-well mini muffin pan with nonstick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch. Step. 3 On a well floured surface, roll the sheet of puff pastry into a 10-by-15-inch rectangle.
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Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan. Cut small wedges off the wheel of brie and place on top of the naan. Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half.
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Using a spoon scoop about 1 heaping teaspoon of cranberry sauce overtop each of the pieces of brie. If wanting to use nut place a pinch of finely chopped nuts overtop the cranberry sauce. Transfer the muffin tins to the oven. Bake 11 to 13 minutes until the cheese is melty and the pastry is golden brown.
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Cut crescent roll dough into 24 equal-sized squares. Place squares into muffin tin slots. Cut brie into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce. Finally, top each one with a little sprig of rosemary. Bake until the crescent dough is a light golden brown (about 15 minutes).
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Preheat the oven to 375 degrees Fahrenheit. On a floured surface roll out the crescent dough and pinch the seams. Cut the dough into 24 equal squares. In a mini muffin tin add the dough and press into each cup. Add pecans to the bottom and cut brie into small slices and press on top. Top with a dollop of cranberry.
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Preheat oven to 350° and place the mini phyllo shells on a baking sheet. Place a cube of the brie in each phyllo shell and bake for 10-12 minutes or until the brie has melted. While the brie bakes, pour the maple syrup into a small sauce pan and bring to a boil.
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Preheat oven to 350 degrees F. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes. In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest.
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Cut brie cheese into 36 1-inch squares. Set aside. Roll out the puff pastry to flatten the fold lines. Cut into 18 squares. A 4×6 grid should work with most pastry sheets. Arrange the pastry pieces in a mini muffin tin and place a piece of brie inside the dough. Add a spoonful of cranberry sauce over the brie.
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Ingredients Fresh and Pantry Ingredients for Cranberry Brie Bites. Crescent Dough: The flaky and buttery outer layer, providing the perfect base for the appetizer. Brie: Creates the rich and gooey texture, offering a decadent and creamy contrast to the crisp dough. Whole Berry Cranberry Sauce: Adds the sweet and tart element. Pecans: Provides the crunch and nutty flavor.
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Place the muffin pans on top of baking sheets to catch any drips. Bake the Brie bites for 18 to 20 minutes at 375 degrees F, until puffed and golden. Let cool in the pans for a few minutes. Transfer the bites to a serving plate, and garnish with fresh rosemary. Serve hot or at room temperature, and DIG IN!
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Preheat & Prep: Preheat the oven to 375 degrees. Grease a mini muffin tin with nonstick cooking spray. Cut the Dough: Roll out the crescent dough and pinch the seams. Cut into 24 squares. Place into Tin: Place each square in the prepared mini muffin pan. Cut the Brie: Cut the brie into squares. Then top each crescent dough with a square of.
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Place one piece of brie in each cup. Spoon 1 teaspoon of cranberry sauce into each cup. Divide the pecans evenly among the cups. Bake for 12 to 15 minutes or until the dough is golden brown and cooked through and the brie and cranberry sauce are bubbly. Remove from the oven and let the bites cool slightly in the pan for about 5 minutes just.
