Cranberry Brie Bites
- One ½ lb wedge of brie cheese
- One 17.5 ounce package of Frozen Puff pastry defrosted
- 1 Cup Rosemary Cranberry Sauce (see the next recipe)
- 1 Large Egg beaten with 2 Tbsp. Water
- Cut the brie into ½ inch thick slices and cut each slice into strips 1 inch long
- Roll out each puff pastry sheet into a 16 inch square. Cut each square into 2 inch squares. You will have 64 squares. Place a square into a muffin tin cup and spoon 1 teaspoon of the cranberry sauce in the middle of the dough. Lay a piece of the brie on top of the sauce. Draw up the corners of the dough towards the center and twist together to seal. Brush with a bit of the egg wash. (If freezing, don’t brush with the egg wash). At this point you can cover and refrigerate for 8 hours or freeze in the tins, then transfer to a zip lock bag and keep frozen for up to 5 weeks.
- Preheat oven to 400 degrees. Bake the bites until golden brown. 12 -14 minutes. If they are frozen, place on a baking sheet lined with parchment paper, brush with egg wash and bake at 375 degrees for 17 – 20 minutes.
Rosemary Cranberry Salsa
- 2 Tbsp. Unsalted butter
- ½ Cup Chopped Onion
- 2 Tbsp. Chopped Fresh Rosemary
- One 12 oz. bag fresh cranberries
- 1 ½ Cups sugar
- ½ cup water
- Grated zest of 1 lemon
- Melt the butter in a large saucepan over medium heat. Add the onion and rosemary and cook, stirring, until the onion softens – 3 – 4 minutes. Add the remaining ingredients and bring to a boil. Continue boiling until the cranberries begin to pop and the mixture thickens, 4 – 6 minutes. Reduce the heat to medium low and simmer for another 10 minutes, until the sauce is thickened and the cranberries have all popped, releasing their juices
- Remove from the heat and let cool to room temperature
- At this point you can cover and refrigerate for up to 2 weeks or freeze for up to 2 months.
Credit: Diane Phillips/Divas Do Aheads