Description
These sweet and savory appetizers feature creamy brie topped with candied pecans and dried cranberries, baked in a flaky puff pastry cup.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1 (8 ounce) wheel brie cheese, rind removed and cut into 24 small pieces
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan.
- In a small skillet over medium heat, melt the butter. Add the brown sugar, cinnamon, and salt, stirring until sugar is dissolved.
- Add the pecans and cranberries, stirring to coat. Cook for 2-3 minutes until pecans are fragrant. Remove from heat and set aside.
- Unfold the puff pastry sheet and cut it into 24 small squares. Press each square into a mini muffin cup, forming a small pastry shell.
- Place a piece of brie into each pastry shell.
- Spoon a small amount of the pecan-cranberry mixture over the brie in each cup.
- Bake for 12-15 minutes, until the pastry is golden brown and the brie is melted.
- Allow to cool in the pan for 5 minutes, then transfer to a serving platter. Serve warm.
Notes
If the brie is very soft, chill it slightly for easier cutting. For a spicier kick, add a pinch of cayenne pepper to the pecan mixture.
Nutrition
- Calories: 120
- Sugar: 3 g
- Fat: 9 g
- Carbohydrates: 8 g
- Protein: 4 g