The three little words that speak to cooking versatility at its best? Frozen. Puff. Pastry. In this easy, 4-ingredient appetizer recipe, buttery layers of puff pastry bake into crisp, golden morsels filled with rich, melted brie accented with the sweet kick of cranberry relish. A last-minute sprinkling of rosemary leaves makes for a festive finish.
Baked Brie and Cranberry Relish Puff Pastry Bites
- Melted butter or nonstick cooking spray
- 1 sheet frozen puff pastry (about 14 oz./440 g), thawed
- 4 oz. (125 g) Brie cheese, cold
- 1/4 cup Williams Sonoma Cranberry Relish
- Flaky sea salt
- Freshly ground pepper
- Leaves from 2 fresh rosemary sprigs
Preheat an oven to 400° (200°C). Generously brush the wells of a 24-well mini muffin pan with butter or spray with nonstick cooking spray. Set aside.
On a lightly floured surface, unfold the puff pastry into a 10-by-14 inch (24-by-36 cm) rectangle. Cut the puff pastry horizontally into 4 strips, each about 2 1/4 inches (6 cm) wide, then cut the pastry vertically into 6 strips, each about 2 1/4 inches (6 cm) wide. You should have 24 squares. Push each puff pastry square into an individual muffin well.
Slice the cold brie horizontally into slices about 1/4 inch (6 mm), thick and then cut into 1-inch (2.5-cm) squares. (If you prefer less cheese in your puff pastry bites, you can cut smaller squares, about 1/2 inch/12 mm in diameter.) Place a square of Brie in each muffin well, then top each muffin well with about 1/2 tsp. of cranberry relish. Transfer to the refrigerator and chill for about 30 minutes.
Sprinkle each puff pastry bite with flaky sea salt. Bake the puff pastries until puffed and golden brown, 18 to 22 minutes. Remove from the oven and let cool for 10 minutes. Sprinkle lightly with pepper, garnish with the rosemary and serve. Makes 24 bites.
Williams Sonoma Test Kitchen