Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent dough or puff pastry sheet
- 8 oz Brie cheese, cut into 24 small cubes
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons honey (optional)
- Fresh rosemary sprigs for garnish
- Flour for dusting the work surface
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray.
- Lightly dust your clean counter with flour. Roll out the crescent dough and pinch any seams together to create one solid sheet.
- Use a knife or pizza cutter to cut the dough into 24 equal-sized squares.
- Place each dough square into a slot of the mini muffin tin, pressing it gently against the bottom and sides to form a cup.
- Place one cube of Brie cheese in the center of each dough cup.
- Top the cheese with about one teaspoon of the whole berry cranberry sauce.
- Sprinkle a few chopped pecans over the top of each bite.
- Bake for 10 to 12 minutes, or until the pastry edges are golden brown and the cheese has melted.
- Remove the tin from the oven and let the bites cool for 2 to 3 minutes before removing them.
- Drizzle with a little honey if desired and garnish each piece with a tiny sprig of fresh rosemary.
- Cook Time: 27 minutes