Description
Mini puff pastry cups filled with Brie and thick cranberry sauce.
Ingredients
Scale
- 1 sheet Puff pastry, thawed according to package directions
- 8 ounces Brie, chilled and cut into 24 small pieces
- 1/2 cup Thick cranberry sauce, cooled
- 1 teaspoon Neutral oil for lightly greasing the pan
Instructions
- Thaw the pastry according to its package. Heat the oven to 400 F (205 C). Lightly grease a 24-cup mini muffin pan.
- On a lightly floured surface, unfold and gently roll the pastry only enough to form a rectangle that can be cut into 24 nearly even squares. Press one square into each mini muffin cup without stretching it thin.
- Place one piece of chilled Brie into each pastry cup. Top each with about 1 teaspoon of thick, cool cranberry sauce; do not overfill. The tested yield may change with the pastry sheet and pan dimensions.
- Bake on a middle oven rack until the pastry is fully risen and deep golden at the edges and the filling is hot, approximately 15 to 20 minutes. Check several center cups; return underbaked pastry to the oven.
- Rest about 5 minutes, then loosen with a small offset spatula. Serve warm. Refrigerate perishable leftovers promptly.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Development estimate; thawing time for packaged pastry is excluded and must be added from the actual product directions.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: One mini pastry bite; actual size depends on pastry sheet and pan