With just a little over a week until Thanksgiving, these decadent Baked Brie Bites are coming at you just in time for the most delicious holiday of the year!
I love a good baked brie, and it’s an appetizer that makes an appearance at our Thanksgiving table every year.
Everyone loves that moment when you cut into the crispy, golden crust and that molten brie just oozes out, ready to be scooped up by some crackers or toast.
The one problem with baked brie — and, really, using the word “problem” is a stretch when it comes to melted cheese shoved into pastry — is that people sometimes feel self-conscious about carving out that first wedge.
(Note: Not me. Never me. I’m a trailblazer.)
Which is why Baked Brie Bites are the way to go this year.
These miniature morsels have all the gooey, delicious goodness of the full-sized version, but they’re perfectly portioned into bite-size servings.
Guests can grab n’ go as they please, no wielding of a cheese knife required.
And, no one has to be embarassed about being the one to — wait for it — CUT THE CHEESE! (You know you love me.)
Baked Brie Bites are sinfully rich, stuffed with toasted pecans, sweet craisins and brown sugar, and a warm sprinkling of cinnamon.
You pile all this on a little cube of salty, tangy brie, then wrap it in a pillow of buttery biscuit dough.
Premade biscuit dough. From a cardboard tube. A.K.A, the best kind.
Now, I’m not saying that this appetizer is the healthiest thing I’ve ever posted on the blog.
But, it’s the holiday season — during a pandemic — which means it’s a time to eat our feelings, not watch our weight.
Besides, since these Baked Brie Bites are so small, you can eat one without feeling guilty! Okay, maybe two. Or even three…
Baked Brie Bites are a great passed hors d’oeuvre during a holiday party (remember those???), and they also make a festive edible centerpiece for your dinner table.
This recipe makes 12 bites, but you can easily double the ingredients to feed a larger crowd.
Did I mention that Baked Brie Bites are a holiday make-ahead wonder? That’s right. You can prep everything the morning-of, and then bake them off later in the day about 20 minutes before you want to gobble them all down.
Ummmm, I mean, serve them to other people.
This book-inspired recipe for Winter Soltice pays homage to the delicious food served up by main character Elfrida. Lots of unexpected guests pop into her Scottish manor house over the holidays, and Elfrida – always happy to entertain – often ends up having to feed a bunch of people on the fly.
I like to think these Baked Brie Bites are a treat that Elfrida would slide into the oven for Christmas week at the manor house.
Baked Brie Bites
Ingredients
- 4 oz brie cheese, cubed
- 4 tbsp craisins, finely chopped (separated)
- 4 tbsp pecans, finely chopped (separated)
- 3 tbsp light brown sugar, packed
- 1/4 tsp ground cinnamon
- 1 tbsp unsalted butter
- all-purpose flour, for dusting
- one 8-oz sheet of refrigerated crescent roll dough
- 1 egg, beaten
- 1 tbsp chopped rosemary
Instructions
PREP INSTRUCTIONS
- Preheat oven to 375F.
- Line a baking sheet with parchment paper and set aside.
- Finely chop the pecans and craisins. Combine 3 tbsp chopped pecans with 3 tbsp chopped craisins in a small bowl and set aside. Then combine the remaining 1 tbsp chopped pecans and 1 tbsp chopped craisins in another small bowl and set aside.
- Beat the egg in a small bowl and set aside.
- Chop rosemary and add it to the bowl with the 1 tbsp chopped pecans and 1 tbsp chopped craisins.
- Cut brie into 12 relatively equal-sized cubes.
COOKING INSTRUCTIONS
- Melt the butter in a small pan over medium-low heat.
- Add the 3 tbsp chopped pecans and 3 tbsp chopped craisins to the pan, along with the cinnamon. Cook over medium-low heat, stirring regularly, until nuts are lightly toasted, about 3 minutes.
- Remove pan from heat and stir in the light brown sugar. Set pan aside to cool slightly.
- Dust your work surface with a little flour, then unroll the crescent roll dough onto the floured workspace. Use a small rolling pin to smooth together any perforations in the dough.
- Use a sharp knife to cut the dough into 12 equal squares.
- Place one cube of brie on each square of dough, then add a ½ tsp of the cinnamon-pecan-craisin mixture on top of the brie. Fold up the corners of the square to meet in the middle, pinching the top and making sure all the filling is sealed within the ball of dough. (It helps to roll the brie bite like a meatball to make sure everything is sealed inside.)
- Place the brie bites onto the prepared baking sheet, then brush the top of each bite with the beaten egg.
- Sprinkle the brie bites with the rosemary-pecan-craisin mixture.
- Bake the brie bites at 375F for about 15 minutes, or until golden brown.
- Remove bites from the oven and let rest on the baking sheet 2-3 minutes, then serve immediately.
