Description
Introducing the Cranberry Brie and Pecan Puff Pastry Cups—a delightful fusion of creamy brie, tangy cranberries, and the crunch of pecans, all encased in a golden puff pastry. This recipe makes a perfect appetizer for gatherings or can serve as a lavish treat during a cozy night in. Easy to prepare with either homemade or store-bought puff pastry, these little cups offer a burst of flavors that beautifully blend the sweet and savory notes.
Ingredients
- 1 lb homemade rough puff pastry, or store-bought frozen puff pastry (2 sheets), thawed
- Egg wash: 1 large egg beaten with 1 Tablespoon water or milk
- 1 cup (100g) fresh cranberries, rinsed
- 6 Tablespoons (90ml) water
- 2 Tablespoons (30ml) fresh orange juice
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 6 ounces (170g) brie cheese
- Coarse sugar, for sprinkling
- Optional: 1–2 pecan halves per cup
- Optional for garnish: flaky sea salt & fresh thyme
Step-by-step Directions
1. Prepare the Pastry
Dough: Prepare your homemade rough puff pastry dough through the second refrigeration. If using store-bought frozen puff pastry, ensure it is fully thawed. Keep the dough chilled until ready to use.
2. Make the Cranberry Sauce
After rinsing the cranberries, set aside 1/4 cup for later. In a medium saucepan over medium heat, combine the remaining cranberries with water, orange juice, and sugar. Stir occasionally and allow the mixture to simmer, then reduce the heat to medium-low. Cook for 10 minutes, or until the liquid has thickened and the cranberries have burst. Remove from heat, stir in the reserved cranberries along with the orange zest and vanilla extract. Allow to cool slightly.
3. Preheat and Prepare
Preheat the oven to 400°F (204°C). Grease a 12-cup muffin pan with nonstick spray.
4. Prepare the Cups
On a lightly floured surface, roll the pastry dough into a 12×16-inch rectangle. Cut into 12 squares of 4 inches each. Brush each square with the egg wash, making sure to cover the edges. Press the squares into the muffin pan to form cups.
5. Assemble and Bake
Place a piece of brie (about 1/2 ounce each) in the center of each cup, followed by about 2 heaping teaspoons of cranberry sauce. Gently fold the corners of the dough toward the center over the filling, and sprinkle each with coarse sugar. Bake for 20 minutes, or until golden brown. If adding pecans, place them in the center of each cup at the 10-minute mark.
Servings & Preparation Time
This recipe yields 12 pastry cups. Preparation time is approximately 15 minutes, with a cooking time of 20 minutes, totaling 35 minutes.
Tips for Storage & Reheating
- Cover and store any leftover pastry cups in the refrigerator for up to 3 days.
- To reheat, cover with aluminum foil and place in an oven preheated to 300°F (149°C) for a few minutes until warmed throughout.
Conclusion
The Cranberry Brie and Pecan Puff Pastry Cups are a luxurious yet straightforward appetizer perfect for adding a gourmet touch to your events or special evenings. The tart cranberries, creamy brie, and crispy pastry combine for a truly satisfying taste experience. This dish not only captures a beautiful blend of flavors and textures but also presents beautifully, making it a festive favorite that’s sure to impress.
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Cranberry Brie and Pecan Puff Pastry Cups
- Total Time: 35 minutes
- Yield: 12 pastry cups 1x
Description
Introducing the Cranberry Brie and Pecan Puff Pastry Cups—a delightful fusion of creamy brie, tangy cranberries, and the crunch of pecans, all encased in a golden puff pastry. This recipe makes a perfect appetizer for gatherings or can serve as a lavish treat during a cozy night in. Easy to prepare with either homemade or store-bought puff pastry, these little cups offer a burst of flavors that beautifully blend the sweet and savory notes.
Ingredients
- 1 lb homemade rough puff pastry, or store-bought frozen puff pastry (2 sheets), thawed
- Egg wash: 1 large egg beaten with 1 Tablespoon water or milk
- 1 cup (100g) fresh cranberries, rinsed
- 6 Tablespoons (90ml) water
- 2 Tablespoons (30ml) fresh orange juice
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 6 ounces (170g) brie cheese
- Coarse sugar, for sprinkling
- Optional: 1–2 pecan halves per cup
- Optional for garnish: flaky sea salt & fresh thyme
Instructions
- Prepare the Pastry Dough: Prepare your homemade rough puff pastry dough through the second refrigeration. If using store-bought frozen puff pastry, ensure it is fully thawed. Keep the dough chilled until ready to use.
- Make the Cranberry Sauce: After rinsing the cranberries, set aside 1/4 cup for later. In a medium saucepan over medium heat, combine the remaining cranberries with water, orange juice, and sugar. Stir occasionally and allow the mixture to simmer, then reduce the heat to medium-low. Cook for 10 minutes, or until the liquid has thickened and the cranberries have burst. Remove from heat, stir in the reserved cranberries along with the orange zest and vanilla extract. Allow to cool slightly.
- Preheat and Prepare: Preheat the oven to 400°F (204°C). Grease a 12-cup muffin pan with nonstick spray.
- Prepare the Cups: On a lightly floured surface, roll the pastry dough into a 12×16-inch rectangle. Cut into 12 squares of 4 inches each. Brush each square with the egg wash, making sure to cover the edges. Press the squares into the muffin pan to form cups.
- Assemble and Bake: Place a piece of brie (about 1/2 ounce each) in the center of each cup, followed by about 2 heaping teaspoons of cranberry sauce. Gently fold the corners of the dough toward the center over the filling, and sprinkle each with coarse sugar. Bake for 20 minutes, or until golden brown. If adding pecans, place them in the center of each cup at the 10-minute mark.
- Prep Time: 15 minutes
- Cook Time: 20 minutes