Cranberry Brie Bites
Puff pastry cups with melted brie, homemade cranberry sauce, pecans and rosemary. A holiday party favorite.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Cranberry brie bites look festive and taste even better: a flaky puff pastry cup, a cube of creamy brie that melts in the oven, a spoonful of tart cranberry sauce and a toasted pecan on top. They are a natural for Thanksgiving, Christmas and any holiday open house, and they disappear from the tray fast.
In the Thermomix® TM7™, the pecans are chopped, the orange zest is ground with the sugar and the cranberries cook into a glossy sauce with the simmering basket on the lid to catch splatters. While the sauce cools, you cut the puff pastry, and the oven bakes the bites in less than 20 minutes.
Made in the Thermomix® TM7™
Cranberry Brie Bites
Makes: 24 bites
- Prep25 min
- Cook30 min
- Total1 h 15 min
- Serves12
Ingredients
For the cranberry sauce
For the bites
Instructions
- Place the pecan pieces in the mixing bowl, chop 3 sec/speed 5 and set them aside.
- Place the sugar and orange zest in the mixing bowl and grind 10 sec/speed 10.
- Add the cranberries, orange juice and salt. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 12 min/100°C (212°F)/reverse/speed 1, until most of the berries have burst. Pour the sauce into a bowl and let it cool for 20 minutes; it thickens as it cools.
- Preheat the oven to 200°C (400°F) and grease a 24-cup mini muffin pan. On a lightly floured counter, roll the puff pastry into a 30 x 20 cm (12 x 8 in) rectangle and cut it into 24 squares of 5 cm (2 in).
- Press a square into each cup, letting the corners stand up. Place a cube of brie in each one, then top with 1 tsp cranberry sauce and a pinch of the chopped pecans.
- Bake in the oven for 15 to 18 minutes, until the pastry is puffed and golden and the brie has melted. Let them cool in the pan for 5 minutes.
- Top each bite with a pecan half and a small rosemary sprig and serve warm.
Tips
- Brie cuts most easily straight from the fridge. Leave the rind on: it softens in the oven.
- Shortcut: chop the pecans, skip steps 2 and 3 and use 120 g (1/2 cup) canned whole-berry cranberry sauce.
- The cranberry sauce can be made up to 1 week ahead. Fill and bake the bites just before the party so the pastry stays crisp.
- Leftover sauce keeps 1 week in the fridge and is lovely on a turkey sandwich or stirred into yogurt.
