These Mini Flaky Cranberry & Brie Bites are just too cute to skip this holiday season! They’re cheesy, sweet yet savory, and surprisingly easy to make with low prep time, making for the perfect holiday appetizer 🦃🌿
Using Madhava Foods Organic Light Agave and Organic Red Wine Vinegar - a few staples for the holiday season that are Organic, Non-GMO, and triple-tested for over 400 environmental and industrial toxins and contaminants!
How to Make Homemade Cranberry Sauce?
In a large saucepan, combine the fresh cranberries, agave, water, and red wine vinegar. Stir well.
Bring the mixture to a boil over medium high heat, then simmer for 5-10 minutes. The cranberries should be popped, juicy, and the sauce should have thickened a bit.
Remove from heat to cool.
Can Cranberry Sauce be Made in Advance?
Yes, cranberry sauce can be made in advance. Once cooled, store the cranberry sauce in an airtight container (preferably glass) in the fridge up to 5 days.
How to Make Homemade Flaky Butter Pie Crust?
Add the flour, salt, and sugar in a food processor. Pulse to combine.
Add the very cold butter and pulse until all the flour has been absorbed by the butter (crumb like texture).
Add the water 1 tbsp. at a time, pulsing just until the dough begins to pull away from the bowl.
Transfer the dough to a floured surface. Separate into 2 equal-sized balls.
Flatten each into round disks and cover tightly with saran wrap.
Place in the fridge at least 20 minutes to overnight.
Can Pie Crust be Made in Advance?
Yes, homemade pie crust dough can be made in advance. Once made, wrap tightly in Saran Wrap to store in the fridge up to 3 days. Remember to let it sit at room temperature for at least 30 minutes before rolling out.
How to Assemble the Flaky Cranberry, Brie, & Sage Bites:
Preheat oven to 400F. Line a baking pan with parchment paper.
Roll out the pie crust discs to 1/8” thick rectangles.
Cut into 38-40 equal sized squares or rectangles.
On half of the rectangles, distribute the brie cubes, cranberry sauce, and freshly chopped sage. Top with the remaining half of the rectangles to cover.
Seal the fillings inside by crimping the edges with a fork.
Brush with an egg wash, create two tiny slits in the top with a knife, and garnish with sugar.
Bake for 10-15 minutes, until golden brown. Best enjoyed warm!
Can they be Made in Advance?
Yes, this easy holiday appetizer is great to prep in advance! Once fully made and cooled, you'll store in an airtight container (preferably in a single layer) in the fridge up to 2 days.
When ready to serve, reheat in the oven at 350F for 8=10 minutes, until warmed through and crisp on the outsides.
How to Store Leftover Flaky Cranberry, Brie, & Sage Bites:
Store leftover pastries in an airtight container in the fridge up to 5 days.
How to Reheat:
Reheat leftovers in the oven at 350F for 8-10 minutes, until warmed through and crisp non the outsides again.
Substitutes for the Cranberry Sauce:
Fig preserves, or jam
Blackberry preserves, or jam
Raspberry preserves, or jam
Fresh Blackberries, chopped
Cranberry jam
Substitutes for the Brie Cheese:
Fontina Cheese
Chèvre or goat cheese
Camembert cheese
Saint André cheese
Any soft sheep's milk cheese!
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
2 sheets Pie Crust, homemade (recipe below) or store-bought
8 oz. Brie, sliced into ½: cubes
¼ cup Fresh Sage, chopped
¼ cup Granulated Cane Sugar
1 Egg, beaten
For the Homemade Pie Crust:
2 1/2 cups All Purpose Flour
1 tsp. Salt
1 tbsp. Granulated Cane Sugar
1 cup COLD Unsalted Butter, cubed
3-4 tbsp. Water
1 large Egg, beaten
Instructions
For the Cranberry Sauce:
In a large saucepan, combine the fresh cranberries, agave, water, and red wine vinegar. Stir well.
Bring the mixture to a boil over medium high heat, then simmer for 5-10 minutes. The cranberries should be popped, juicy, and the sauce should have thickened a bit.
Remove from heat to cool.
For the Homemade Pie Crust:
Add the flour, salt, and sugar in a food processor. Pulse to combine.
Add the very cold butter and pulse until all the flour has been absorbed by the butter (crumb like texture).
Add the water 1 tbsp. at a time, pulsing just until the dough begins to pull away from the bowl.
Transfer the dough to a floured surface. Separate into 2 equal-sized balls.
Flatten each into round disks and cover tightly with saran wrap.
Place in the fridge at least 20 minutes to overnight.
To Assemble:
Preheat oven to 400F. Line a baking pan with parchment paper.
Roll out the pie crust discs to 1/8” thick rectangles.
Cut into 38-40 equal sized squares or rectangles.
On half of the rectangles, distribute the brie cubes, cranberry sauce, and freshly chopped sage. Top with the remaining half of the rectangles to cover.
Seal the fillings inside by crimping the edges with a fork.
Brush with an egg wash, create two tiny slits in the top with a knife, and garnish with sugar.
Bake for 10-15 minutes, until golden brown. Best enjoyed warm!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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