Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent dough or 1 sheet of puff pastry
- 8 oz wheel of Brie cheese, chilled
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons honey or maple syrup
- Fresh rosemary sprigs for garnish
- Cooking spray or melted butter for the tin
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
- Unroll the crescent dough or puff pastry on a lightly floured surface. Pinch any seams together if using crescent dough.
- Use a knife or pizza cutter to cut the dough into 24 equal-sized squares.
- Press each dough square into a slot in the mini muffin tin, making sure the edges come up the sides to form a small cup.
- Cut the Brie cheese into small cubes (about 1/2 inch to 3/4 inch). You do not need to remove the white rind; it is edible and delicious.
- Place one cube of Brie into each dough cup.
- Top the cheese with a generous teaspoon of cranberry sauce.
- Sprinkle the chopped pecans or walnuts over the top of the cranberry sauce.
- Bake for 10 to 12 minutes, or until the pastry edges are golden brown and the cheese is bubbly.
- Remove from the oven and let them cool in the pan for 5 minutes. This helps the cheese set slightly so they are easier to remove.
- Drizzle with a little honey or maple syrup and garnish with a tiny piece of fresh rosemary before serving.
- Cook Time: Not specified