Here is another cranberry favorite this year, I mean what could be bad about melted brie topped with cranberry sauce in a tiny puff pastry square ?!?
I made homemade cranberry sauce because I bought 5 bags this year but you could easily use the canned whole berry sauce.
My cranberry sauce:
1 c. water
1 c. sugar
12 oz. bag of cranberries
2 1-inch pieces of orange peel
1 cinnamon stick
Bring water to boil over high heat, add sugar and stir until dissolved. Stir in cranberries and return to boil. Turn heat to low and boil gently, stirring occasionally until the cranberries have popped and the sauce is thick. This should take about 10 minutes. Transfer to bowl, remove orange peel and cinnamon stick, and refrigerate until ready to serve. This can be made up to 1 week before you need it, and tastes much better if made at least a day or two before.
So to make the little cranberry puffs... servings 18:
1 box of 2 sheets of puff pastry
14 oz whole berry cranberry sauce
1 triangle of good brie, cut into 1/2 inch pieces
Heat oven to 375. Spray a mini muffin tin with oil, or if you have time butter wouldn't taste bad, just sayin'.
Defrost and roll out puff pastry. Cut each sheet into 9 square pieces. Line each mini muffin hole with puff pastry folding in the sides as needed. Place brie piece into puff pastry and top with 1/2 tablespoon of cranberry sauce. You can use more or less sauce as your taste or pan sees fit.
Bake for 10-20 minutes depending on oven and how crispy you would like your puffs to be. Keep an eye on them after 10 minutes. They are done when golden brown.
Make sure you eat these things warm, they are super yummy. We had 8 left over so I froze them and they do well frozen too!
I wish you enough!