Brie and Cranberry Puff Pastry Bites, gluten-free
These Brie and Cranberry Puff Pastries are little bites of deliciousness! Imagine biting into a golden, buttery puff pastry parcel, where the velvety Brie oozes out, creating a luscious contrast with the sweet and tangy burst of cranberry sauce. The addition of finely chopped nuts introduces a delightful crunch, adding depth and texture to each heavenly bite. Looking at these appetisers, you wouldn't think they're gluten-free, take 10 minutes to prepare and use only 4 ingredients to bring together. Let's Begin!
Indulge in the epitome of culinary elegance with our Brie and Cranberry Puff Pastry Bites – a symphony of rich, creamy Brie cheese, tart cranberry sauce, and crunchy nuts, all encased in layers of flaky puff pastry. These bite-sized treasures are not just an appetizer; they're a culinary experience that will transport your taste buds to a realm of sophisticated flavors.
Watch How to Make It
Helpful Tips and FAQ
Q: Can I use store-bought puff pastry, or should I make it from scratch?
Store-bought gluten-free puff pastry works perfectly fine and saves time. If you're short on time, go for the convenience of pre-made puff pastry from the supermarket.
Q: How far in advance can I prepare these Brie and Cranberry Puff Pastry Bites?
You can assemble the bites a few hours ahead and store them in an air-tight container in the refrigerator, unbaked. When you're ready to serve, simply bake them according to the instructions.
Q: Can I substitute Brie with another type of cheese?
While Brie provides a creamy and luxurious texture, you can experiment with other soft and melty cheeses like Camembert or goat cheese. Choose a cheese that complements the sweetness of the cranberry sauce.
Q: Can I make these appetisers without nuts for allergy reasons?
Absolutely. Feel free to omit the nuts if you have allergies or simply prefer the bites without them. The Brie and cranberry combination is delicious on its own.
Q: Can I use a different sauce instead of cranberry?
While cranberry sauce adds a delightful tangy sweetness, you can get creative with other fruit preserves or chutneys. Fig preserves, raspberry sauce, or even apricot jam can be excellent alternatives to customize the flavor profile.
Q: How do I store leftovers?
If you happen to have any leftovers, store them in an airtight container in the refrigerator. Reheat in the oven for a few minutes to maintain the flakiness of the puff pastry before serving.
Other Appetisers
** Thank you to Kalefornia Kravings for the inspiration for this wonderful and creative recipe that I can share with you all, and though Caitlin's page is not gluten-free, many of her recipes are easily converted to gluten-free.
Brie and Cranberry Puff Pastry Bites, gluten-free
Prep 10 minutes
Cook 15 minutes
Makes 18-24
This recipe uses Simply Wize puff pastry, with 4 sheets weighing 540g in total.
INGREDIENTS
1 Packet puff pastry, thawed overnight in the refrigerator, gluten-free
1 ½ wheels of Brie Cheese (approximately 350g), cut into cubes
300g cranberry sauce, ready-made in a jar
24 pecans, roughly chopped
1 x fresh Rosemary (optional decoration)
INSTRUCTIONS
1. Oven and Muffin tray: Preheat the oven to 200°C fan forced. (There is no need to spray the muffin tin if it is non-stick, however, if it needs it, use olive oil spray or a kitchen brush).
2. Prepare Pastry: Place the pastry on a flat surface and gently roll it out only once to slightly thin out. This is not necessary, but it does give you a larger surface to work with. Next, cut it into squares, approximately 6cm x 6cm, or a size that will fit the muffin holes you have available.
3. Assemble the Puff Pastry Bites: Place a puff pastry square into each muffin hole and place a brie cube in the centre of each pastry. Next, spoon a small amount of cranberry sauce over the top of the brie and sprinkle the pecans over the top.
4. Bake and Serve: Bake for 15 minutes or until golden and puffed up. Remove from oven, allow the bites to cool in the muffin tins for 10 minutes, garnish with rosemary, and serve.
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Recipe and Photography Margaret Pahos @CreateCookShare
