Description
These Cranberry Brie Bites are a festive and elegant appetizer, perfect for holiday gatherings or any special occasion. Flaky crescent roll dough is filled with creamy Brie cheese, a sweet and tangy cranberry-orange mixture, and topped with crunchy nuts.
Ingredients
- 1 (8-ounce) tube refrigerated crescent roll dough
- All-purpose flour, for dusting
- 6 ounces Brie cheese, rind removed (optional), cut into 24 small (about 1-inch) squares
- 1/4 cup orange marmalade
- 1/4 cup whole berry cranberry sauce
- 1/4 cup chopped pistachios, pecans, or walnuts
- Fresh rosemary sprigs, for garnish (optional)
- Candied orange peel, for garnish (optional)
Instructions
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Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan with nonstick cooking spray.
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Prepare Brie: Cut the Brie cheese into 24 small squares, approximately 1-inch or slightly smaller. Removing the rind is optional, but it can sometimes be tough. Place the Brie squares in the refrigerator until ready to use. This helps prevent them from melting too quickly.
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Make Cranberry-Orange Mixture: In a small bowl, combine the orange marmalade and whole berry cranberry sauce. Stir well to combine. Set aside.
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Prepare Crescent Dough: Lightly flour a clean work surface (such as a large cutting board). Unroll the crescent roll dough onto the floured surface. Gently stretch the dough into a large, even rectangle. Pinch together any perforations or seams to create a solid sheet of dough.
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Cut Dough: Using a sharp knife or pizza cutter, cut the dough into 24 approximately equal squares.
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Assemble Bites:
- Place one dough square into each cup of the prepared mini muffin tin.
- Top each dough square with a piece of the chilled Brie cheese.
- Spoon about 1 teaspoon (or slightly less) of the cranberry-orange mixture on top of each Brie square.
- Sprinkle a few chopped nuts over the cranberry-orange mixture.
- Add a small sprig of fresh rosemary to each cup for garnish, if desired.
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Bake: Bake in the preheated oven for 10-13 minutes, or until the crescent dough is golden brown and cooked through, and the Brie is melted and bubbly.
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Cool and Serve: Let the bites cool in the muffin tin for 5-10 minutes before removing them. Serve warm.
Notes
- Crescent Roll Dough: You can use regular or reduced-fat crescent roll dough.
- Brie Cheese: The rind on the Brie is edible, but you can remove it if you prefer. Chilling the Brie makes it easier to cut.
- Cranberry Sauce: Whole berry cranberry sauce is recommended for its texture.
- Nuts: You can use pistachios, pecans, walnuts, or a combination. Toasting the nuts before chopping them enhances their flavor.
- Rosemary: Fresh rosemary adds a lovely aromatic touch, but it’s optional.
- Make-Ahead: You can assemble the bites ahead of time and store them, covered, in the refrigerator until ready to bake. You may need to add a minute or two to the baking time if baking from cold.