Ingredients:

  • 1 (8 oz) tube Refrigerated Crescent Roll Dough (or 225 g sheet)
  • 4 oz (120 g) Brie Cheese, cut into 16 uniform cubes (rind on)
  • 1/2 cup (120 ml) Whole Cranberry Sauce (not jelly)
  • 2 Tbsp (30 g) Unsalted Butter, melted
  • 2 Tbsp (30 g) Finely Chopped Pecans or Walnuts
  • 1/2 tsp (2.5 ml) Fresh Rosemary, finely minced (optional)
  • Pinch of Coarse Sea Salt, for finishing

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a mini-muffin tin (16 cavity).
  2. Prepare the Ingredients: Ensure the Brie cheese is cut into 16 uniform, bite-sized cubes. Unroll the crescent roll dough, pinching any seams together if necessary, and cut the sheet into 16 equal squares (approximately 2.5 x 2.5 inches / 6 cm x 6 cm).
  3. Line the Tin: Carefully press one pastry square into each cavity of the mini-muffin tin, forming a small cup with corners sticking up slightly.
  4. Assemble the Bites: Place one cube of Brie cheese directly into the bottom of each pastry cup. Top the cheese with approximately 1 slightly heaped teaspoon of whole cranberry sauce. Do not overfill.
  5. Add Garnish: Sprinkle a small amount of chopped nuts and minced rosemary (if using) over the top of the cranberry sauce.
  6. Bake: Lightly brush the exposed pastry edges with the melted butter. Place the tin in the preheated oven and bake for 15–18 minutes, until the pastry is puffed, deeply golden brown, and the Brie is visibly melted.
  7. Cool and Serve: Remove from the oven and let the bites cool in the tin for exactly 5 minutes. Use a small spatula or knife to gently lift the bites out of the tin and transfer to a serving platter. Sprinkle with a tiny pinch of coarse sea salt before serving warm.