Ingredients

The following ingredients have 12 Servings
  • 1 package puff pastry (defrosted)
  • Approximately 3 oz brie (about 1/4 wheel of brie (no need to remove the rind, it's edible))
  • 1/2 cup spicy cranberry jelly (I use Austin slow burn brand, but any will do)
  • 1/4 cup loosely chopped hazelnuts
  • cooking spray

Instruction

  • Preheat oven to 400 and lightly spray a mini cupcake tin with cooking spray.
  • Lay puff pastry out across a cutting board. Cut pastry dough into 3 equal sections. Then cut each section into 4 even slices. You should have 12 pieces total. I use a pizza slicer to make this easy.
  • Gently form each pastry by pressing your fingers into the cupcake tin and creating a small basket for the brie and jelly.
  • Cut brie into 12 1/2 inch squares and place one slice in each tin.
  • Top each tin with a 1 teaspoon of spicy cranberry jelly.
  • Sprinkle with hazelnuts.
  • Bake for 12-15 minutes, until pastry dough is golden and brie has melted.