Bites of Cranberry Brie

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Bites of Cranberry Brie

These irresistible cranberry Brie bites are full of fun, festive flavor. They’re sure to be a hit at your next holiday party — but you’ll want to make them all year long.

Caroline Spaulding

Cranberry Brie Bites Ingredients

Here’s what you’ll need to make these impressive cranberry Brie bites:

· Brie: You’ll need one 8-ounce round of Brie.
· Puff Pastry: Find pre-made puff pastry in the freezer aisle of your local grocery store. You can also make it at home.
· Cranberry Sauce: Canned cranberry sauce is fine. If you want to go the homemade route, try our top-rated recipe.
· Walnuts: Finely chopped walnuts add extra crunch. You can use pecans if you’d rather.
· Sea Salt: Finish your cranberry Brie bites with a pinch of sea salt.

How to Make Cranberry Brie Bites

1. Roll: Roll the puff pastry into a rectangle.
2. Cut: Place your Brie in the freezer for about 20 minutes to make it easier to cut. Meanwhile, use a sharp knife to cut the puff pastry into 24 even squares. Remove the Brie from the freezer and cut it into 24 even pieces.
3. Assemble: Press the pastry squares into an oiled muffin tin. Spoon each square with a teaspoon of cranberry sauce, then top with the Brie. Sprinkle with walnuts and a pinch of sea salt.
4. Chill: Transfer the cranberry Brie bites to the fridge and chill for at least 30 minutes.
5. Bake: Bake in a preheated oven until golden brown.

Can You Make Cranberry Brie Bites Ahead of Time?

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Yes! This is a great make-ahead appetizer. Assemble the cranberry Brie bites up to three days in advance, store in the fridge, and bake according to the recipe when you’re ready to eat.

How to Store Cranberry Brie Bites

Store baked cranberry Brie bites in an airtight container in the fridge for up to three days. Enjoy them cold or reheat in the oven or microwave.

Can You Freeze Cranberry Brie Bites?

Yes, you can freeze cranberry Brie bites. Flash freeze them on a baking sheet, then transfer the frozen bites to a zip-top freezer bag or freezer-safe container. Wrap in foil for extra protection. Freeze for up to two months.

Allrecipes Community Tips and Praise

“They were delicious and everyone loved them,” says Paula Owens Edwards. “The only difference was that I used standard sized muffin tins instead of mini muffin tins. Additionally, since I’m not a big walnut fan I used finely chopped pecans.”

“These were very easy to make and very tasty,” according to SooperMom. “I used sliced almonds rather than walnuts because I like almonds more, and that’s what I had in my pantry.”

“I’ve made these to take to a couple of parties now, and they always get rave reviews,” says Jeff Brown. “Simple and quick to make, but so much great flavor, and they look festive. I garnished with a bit of fresh rosemary which added to the festive look.”

Editorial contributions by Corey Williams

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