For the topping:
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 topping
First preheat oven to 375 degrees Fahrenheit and set aside 1 cup of frozen cranberries to thaw.
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.
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.
Add in 1 inch cubes of brie into each cup and top with about a teaspoon of your homemade cranberry sauce.
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!