Christmas Appetizer Puffs

Christmas Appetizer Puffs

Flaky puff pastry cups filled with creamy brie, whole-berry cranberry sauce, orange zest, rosemary, and optional toasted pecans. Quick to assemble, bake in about 15 minutes, and perfect for holiday parties.

Ingredients

  • 2 sheets frozen puff pastry thawed but still cold
  • 8 oz brie cheese cut into 24 small cubes
  • 1 cup whole berry cranberry sauce
  • 1 tsp orange zest finely grated
  • 1 tbsp fresh rosemary finely chopped
  • 1/2 cup pecans toasted and finely chopped, optional
  • 1 egg for egg wash
  • 1 tbsp water for egg wash
  • 1 tbsp honey optional, for drizzling
  • flaky sea salt to finish
  • 1 tsp unsalted butter or cooking spray for greasing pan
  • 2 tbsp all-purpose flour for dusting the work surface

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin pan with butter or cooking spray.
  2. In a small bowl, stir together the cranberry sauce, orange zest, and rosemary. Set aside. If using pecans, toast them in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then chop finely.
  3. On a lightly floured surface, unfold the puff pastry sheets. Use a rolling pin to gently smooth the seams and lightly extend each sheet to about 10 x 10 inches.
  4. Cut each sheet into 12 equal squares (24 total). Fit one square into each mini muffin cup, pressing gently to form a little pastry well. If the dough warms up, chill the pan 5 to 10 minutes before filling.
  5. Beat the egg with the water to make an egg wash. Lightly brush just the exposed pastry edges for extra color and lift.
  6. Add a scant 1 teaspoon of the cranberry mixture to each pastry cup, then tuck in one cube of brie. Sprinkle with a pinch of toasted pecans if using.
  7. Bake for 13 to 16 minutes, until the pastry is deeply golden, puffed, and the cheese is melted and bubbling. Rotate the pan once halfway for even browning.
  8. Cool in the pan 5 minutes, then loosen the edges with a small offset spatula and transfer to a serving plate. Drizzle with a little honey if you like and finish with a light pinch of flaky sea salt.
  9. Serve warm. If making ahead, reheat on a sheet pan at 350°F (175°C) for 6 to 8 minutes until crisp again.

Notes

  • Keep the puff pastry cold for the best rise; pop the filled cups in the fridge for 10 minutes before baking if the dough softened.
  • Use whole-berry cranberry sauce so the filling stays put and doesn’t run under the pastry.
  • Trim the brie rind only if it’s especially thick; most rinds are mild and melt nicely.
  • For tidy edges, use a sharp knife or pizza cutter to portion the pastry into even squares.

Recipe from Healthy Food Nest · healthyfoodnest.com