Pull apart Brie Cranberry Puffs
An easy twist to Thanksgiving favourite ingredients, a pull apart treat. Puff pastry pieces stuffed with brie cheese coated in herbed butter and then baked with cranberry sauce! This is a fancy dish but its so easy to make and so delicious. A flaky bite filled with melted brie cheese and the sweetness of cranberry sauce. The rosemary and herbs make it an explosion of flavors. A must try vegetarian side/ appetizer for the holiday season. Try this and see how you’ll win hearts!
Happy Cooking!
Servings: 8-10 servings
Prep Time: 20 mins
Cooking Time: 30 mins
Total Time: 1 hour
Ingredients:
1 sheet, 8 oz puff pastry, thawed
About 11 oz brie cheese
1/3 cup Cranberry sauce, tinned
2 tbsp chopped fresh Rosemary
1 tsp chopped fresh sage
1.5 tbsp melted Butter
1/4 tsp Salt
1 tsp chili flakes
Directions:
Herb butter- In a bowl mix the melted butter, chopped rosemary, sage and salt and chili flakes. Keep aside
Roll out a thawed puff pastry sheet. Cut it in about 16-20 pieces.
Cut the brie into equal amount of pieces. Roll each piece into a circle.
Place a piece of brie in the middle of the puff pastry piece. If need be gently stretch out the piece of puff pastry. Cover the brie from all around and gently roll it into a circle.
Preheat the oven to 400F.
Take a bundt cake pan or cake mold and brush some of the herbed butter around it.
Place the brie filled puff pastry circles in the pan. Very lightly brush butter over each circle. In between the circles place 1-2 tsp of cranberry sauce.
Bake at 390F for 25-35 mins till golden brown and cooked through and crispy.
Unmold and serve immediately.
Notes/Tips:
I used triple creme brie to make it creamier.
I used tinned cranberry sauce, you can use homemade or tinned.
Do NOT over butter the puff brie circles, just a light brush. You don’t want it to become too greasy or not bake through.
Bake and serve immediately so that the brie is melted cheese.
You can skip sage if you want. Do not skip the rosemary.