Topped with orange-laced cranberry compote, flaky packages serve as a lovely vessel for a mixture of Italian sausage and Brie cheese. Pictured with our Whipped Pumpkin Feta Crostini and Turkey-Bacon Roll-Ups.
Cranberry-Brie Puffs
Makes 16
Ingredients
- ½ cup dried cranberries
- ½ teaspoon fresh orange zest
- ¼ cup fresh orange juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon minced shallot
- ½ teaspoon chopped fresh thyme
- ⅛ teaspoon fine sea salt
- 3 tablespoons chopped fresh parsley, divided
- ½ cup cooked, crumbled sweet Italian sausage
- ½ cup Brie cheese, cut into small pieces
- ½ (17.3-ounce) package frozen prepared puff pastry, thawed
- Garnish: chopped fresh parsley
Instructions
- In a small saucepan, combine cranberries, orange zest and juice, vinegar, honey, shallot, thyme, and salt. Cook over medium heat until liquid is mostly absorbed and cranberries are plump, 5 to 7 minutes. Let cool completely. Stir in 1 tablespoon parsley.
- Preheat oven to 400°. Lightly spray a 24-well mini muffin pan with cooking spray.
- In a medium bowl, stir together sausage, cheese, and remaining 2 tablespoons parsley.
- On a lightly floured surface, unfold puff pastry sheet, and cut into 16 equal squares. Gently press a pastry square into each well of prepared pan. Fill each well with sausage mixture.
- Bake until pastries are golden brown and puffed, 10 to 12 minutes. Let cool in pan for 5 minutes before carefully removing pastries from pan.
- Top pastries with cranberry mixture. Serve warm or within an hour at room temperature.
- Just before serving, garnish with chopped parsley, if desired.
