Bite-sized warm, gooey brie that is topped with toasted cinnamon pecans, cranberries, and brown sugar, then wrapped individually in flaky pastry crusts make the perfect holiday appetizer.
If there is one thing for certain for the upcoming holidays, it is that they will just not be the same as most years. That certainly doesn’t mean that we still can’t celebrate, and these mini cranberry and pecan brie en croute are the perfect personal-sized holiday appetizer.
Brittany made cranberry and brie en croute for a book club gathering one year, and it was so good that I decided to adapt the recipe for a COVID-friendly appetizer. Gooey brie cheese, topped with toasted cinnamon pecans, cranberries, and brown sugar, then wrapped in its own flaky crust. Are you drooling yet? So good!
Note: You can make these in advance and just leave in the fridge until ready to bake.
Enjoy!
– Callie
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Soak the cranberries in a small bowl of water for one minute to soften. Drain water before using. In a small saucepan, melt butter over low heat. Add in pecans and cinnamon and stir occasionally for 3 minutes.
Arrange thawed puff pastry sheets flat on a cookie sheet. Gently roll out to about 12x9 inch square.
Cut each sheet into thirds along the creases. Then cut each sheet length-wise into four pieces. There will be a total of 24 rectangles (12 on each sheet).
Top 12 of the pastries with about 1 teaspoon of the pecan mixture and 1 teaspoon of cranberries, then sprinkle with brown sugar. Cube the brie and place one cube on top of each.
Lightly brush the remaining 12 rectangles of pastry with beaten egg. Lay pastry over top of the brie mixture, brushed egg side down. Seal the edges by crimping with the back of a fork.
Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake.
Before baking, brush the tops with beaten egg. Make a small slit on the top of each pastry. Sprinkle with coarse sugar.
Bake for 15 - 20 minutes or until the pastry is golden and the brie is melted. Enjoy!
Ingredients
Directions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Soak the cranberries in a small bowl of water for one minute to soften. Drain water before using. In a small saucepan, melt butter over low heat. Add in pecans and cinnamon and stir occasionally for 3 minutes.
Arrange thawed puff pastry sheets flat on a cookie sheet. Gently roll out to about 12x9 inch square.
Cut each sheet into thirds along the creases. Then cut each sheet length-wise into four pieces. There will be a total of 24 rectangles (12 on each sheet).
Top 12 of the pastries with about 1 teaspoon of the pecan mixture and 1 teaspoon of cranberries, then sprinkle with brown sugar. Cube the brie and place one cube on top of each.
Lightly brush the remaining 12 rectangles of pastry with beaten egg. Lay pastry over top of the brie mixture, brushed egg side down. Seal the edges by crimping with the back of a fork.
Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake.
Before baking, brush the tops with beaten egg. Make a small slit on the top of each pastry. Sprinkle with coarse sugar.
Bake for 15 - 20 minutes or until the pastry is golden and the brie is melted. Enjoy!
