Cranberry Brie Bites
Twenty-five minutes from start to finish, these cranberry-colorful “sunburst” appetizers will be a hit with all!
  • For the sauce:
  • 12 oz bag frozen cranberries
  • 1 cup sugar
  • 1 Tbsp water
  • For the Brie Bites:
  • 2 puff pastry sheets (allow to thaw)
  • 1 large wedge of Brie (chilled)
  • Homemade cranberry sauce
  1. For the topping:
  2. 12 oz bag frozen cranberries
  3. 1 cup sugar
  4. 1 Tbsp water
  5. For the Brie Bites:
  6. 2 puff pastry sheets (allow to thaw)
  7. 1 large wedge of Brie (chilled)
  8. Homemade cranberry topping
  9. Directions:
  10. First preheat oven to 375 degrees Fahrenheit and set aside 1 cup of frozen cranberries to thaw.
  11. Begin your homemade cranberry topping by mixing sugar, water, and remaining cranberries in a small sauce pan. Cook on low for about 10 minutes until the sugar has dissolved. Increase heat to medium for 12 minutes or until your cranberries burst. Apply 1/2 cup of the 1 cup reserved cranberries and cook on low an additional 1.5 minutes.
  12. While your sauce is cooking, you can multitask. Place gyoza wrappers into the cups of a mini cupcake sheet. If you want the flower shapes, just pinch and fold around the edge 5 times.
  13. Add in 1 inch cubes of brie into each cup and top with about a teaspoon of your homemade cranberry sauce.
  14. Pop them in the oven to bake at 375 for 10 minutes or until the corners are a nice golden brown. Cool for 5 minutes and garnish with whole cranberries dredged in sugar and mint or basil leaves. These are best when eaten immediately while still warm!