The holiday season is here, and with it comes all of the amazing holiday dishes that we cannot get enough of! Good holiday food isn’t all about the entries. Sometimes, it comes down to the beginning of the meal: appetizers! If you are hosting a party or having family over this holiday season, or need a dish to bring somewhere else, this baked brie holiday appetizer is the perfect thing for you!
This specific version of baked brie en croute has some really amazing flavors of rosemary and cranberry, an added sweetness from honey, and a beautiful texture with the addition of pecans and of course the creamy brie itself.
Mini Baked Brie with Cranberries and Rosemary
Now, I am going to be honest with you all because we are all about an open and honest community here at Strong Girl Collective. Normally, I would make this with a single roll of puff pastry and just wrap it around the entire wheel of brie with the toppings. However, my wonderful husband went to the store for me and got the puff pastry SHELLS… not the same thing as the puff pastry sheets. But, such is life. We improvised and made a mini version of the baked brie that I normally make.
I could have made him go back, or retaken all of the photos and left out this story, but I think it’s important to not stress yourself out too much around the holidays (see ways to stay stress free here), and sometimes we may not have the exact ingredients we need. Oh well! As long as it tastes good and it serves the people you want it to, it’s fine in my book.
This recipe does not take that many ingredients, thankfully, because I know it can be overwhelming to try to cook something you never have before when there are 15+ ingredients to deal with. Not today!:)
Rolling out the puff pastry can be done with either your hands or a small rolling pin. I used a combination of both.
Cutting up the brie depends on how much cheese you want in each piece. You don’t want it too full, or else the cheese will just ooze out while baking and then you will be left with a baked brie… with no brie. In all honesty, I would have cut these down in height just a little bit.
Then comes the toppings. Honey first:)
Then add on the cranberries and the finely chopped pecans. Make sure to clear off an pieces that fall on the pasty itself, because this will prevent it from sealing with the top layer of pastry.
The amount of rosemary you use is completely up to you. It just depends on the intensity of the flavor that you want. I just put a feel rosemary sprigs on the top.
After laying your creation with the top piece of puff pasty, using a fork will help to seal the edges, and a light egg wash will give the out part of your pastry a beautiful golden brown color. (I would recommend using egg whites only)
After baking, voila!
You can use a cheese knife or a regular knife to cut it open. Enjoy while it is still warm.
What are your favorite holiday appetizers? Share in the comments below!