This recipe is by no means a new recipe, but it is definitely an old classic! The classic flavors of “BRIE EN CROUTE” in mini bites! Typically served up during the holidays or for a special occasion, it’s’ an easy recipe that should be made year round. Just 3 simple ingredients and you’ll be looking like a professional French pastry chef 😉
1 ( 17.3 oz.) pkg. Puff pastry, thawed (I used Pepperidge Farm brand)
1 Brie Cheese (Any brand preferred)
1/2 (14 oz. can) Ocean’s Spray WHOLE cranberry sauce
Preheat the oven to 400 degrees.
Remove the Brie cheese from it packaging and using a sharp knife, remove the white outer coating. Discard this coating. Cut the Brie cheese into small 1/2-inch to 1-inch sized pieces. Set this aside.
Remove the puff pastry from its packaging and carefully unfold it onto a clean counter. The dough may be a bit sticky from thawing but it’ll still unfold. Using a sharp knife or pizza cutter, cut along the fold lines, making 3 cuts through the pastry.
In the opposite directions, cut the dough in 4 equal pieces, making a total of 12 pieces. If you’d like, do the same to the other dough in the package.
Using a mini muffin pan, place a piece of the puff pastry into each cup. Shape and conform the dough to the mold. Do this with the rest of the dough.
Wash the top of the cranberry can and open, give it a quick stir. (ALWAYS ALWAYS WASH YOUR CANS BEFORE OPENING THEM!!) Using a teaspoon, measure out 1 teaspoon of cranberry jelly into each pastry lined cup. Top each with a piece or 2 of the Brie, OR you can place the brie cheese into the puff pastry first, then top it with the cranberry sauce. There is no right or wrong way. Continue doing this until all the pastry has been filled.
Place the muffin pan into the oven and bake for about 15 minutes as directed by packaging OR until the pastry has turned to a golden brown.
Remove from the oven and allow to sit until completely cooled. BE CAREFUL, the cranberry sauce and brie can scorch your lips and tongue! Serve!