Ingredients

The following ingredients have 4 Servings
  • 2 puff pastry sheets
  • 8 ounces brie cheese
  • 1 1/2 cups whole cranberry sauce
  • 1/3 cup pepper jelly
  • 1/4 teaspoon ground cinnamon
  • pinch cloves
  • 1/2 cup pistachios, walnuts, or pecans finely chopped
  • fresh rosemary sprigs (optional)
  • 2 24 cup mini muffin pans

Instruction

  • Thaw the puff pastry according to package directions until it’s thawed but still cold (easier to work with if it’s not thawed completely). Meanwhile, place the brie in the freezer for 20 minutes or until firm to the touch. Once firm, slice the wheel of brie in half through the equator then chop into 48 pieces.
  • Preheat the oven to 400 degrees F. Lightly spray two 24-well MINI muffin pans with non-stick cooking spray.
  • Whisk together the cranberry sauce, pepper jelly, cinnamon and cloves in a medium bowl; set aside.
  • Roll out one sheet of puff pastry onto a well-floured surface into a 10x14-inch rectangle. Cut the pastry into 4 strips lengthwise and 6 strips crosswise to create 24 equal squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges. Repeat with second pastry in the second pan.
  • Place a piece of brie in the center of each pastry square then top each brie with a heaping 1 teaspoon of cranberry sauce. Sprinkle with chopped nuts.
  • To bake both pans at once, place one pan in the lower third of the oven and the second pan in the top third and switch positions halfway through baking. To bake one pan at once, place the pan in the middle rack of the oven. Bake for 15-20 minutes at 400 degrees F or until the puff pastry is golden and the cheese is bubbly. Let cool in the pan for 5 minutes before transferring to a serving platter. Garnish with fresh sprigs of rosemary if desired.