Description
Elegant puff pastry bites filled with creamy melted Brie, sweet-tart apple and cranberry, then finished with crunchy candied pecans, juicy pomegranate, fresh thyme, and a drizzle of hot honey. A festive appetiser that’s perfect for holiday parties and entertaining.
Ingredients
For the Puff Pastry Bites:
1 sheet frozen puff pastry, thawed (about 245 g)
6 oz Brie cheese, cut into small cubes (170 g)
1 small apple, finely diced (150 g)
1/2 cup dried cranberries (75 g)
1 tbsp butter, melted (14 g)
1 tbsp maple syrup (20 g)
1/2 tsp ground cinnamon (1 g)
1/4 tsp sea salt (1 g)
For the Candied Pecans:
1/2 cup pecan halves, roughly chopped (55 g)
1 tbsp maple syrup (20 g)
1 tbsp brown sugar (12 g)
1 tbsp butter (14 g)
1/4 tsp cinnamon (0.5 g)
Pinch of salt
For the Hot Honey Glaze:
3 tbsp hot honey (63 g)
1 tsp fresh lemon juice (5 ml)
For Garnish:
1/4 cup pomegranate arils (40 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp dried cranberries (15 g)
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 12-cup mini muffin pan or line it with small pastry liners.
2. Roll the thawed puff pastry gently on a lightly floured surface and cut it into 12 equal squares. Press each square into a muffin cup, leaving the corners slightly raised.
3. In a small bowl, combine the finely diced apple, dried cranberries, melted butter, maple syrup, cinnamon, and sea salt. Stir gently until evenly coated.
4. Place a small cube of Brie into the bottom of each pastry cup. Spoon a little of the apple and cranberry mixture over the Brie, keeping the filling neatly inside the pastry shells.
5. Bake for 15–18 minutes, or until the puff pastry is golden and crisp and the Brie is melted and bubbling.
6. While the pastry bites bake, melt the butter in a small skillet over medium-low heat. Add the chopped pecans, maple syrup, brown sugar, cinnamon, and salt.
7. Cook the pecans for 3–4 minutes, stirring frequently, until glossy and lightly caramelised. Remove from the heat and allow them to cool slightly.
8. Stir the hot honey and fresh lemon juice together in a small bowl until smooth.
9. Remove the puff pastry bites from the oven and let them cool in the pan for 3–5 minutes. Carefully transfer them to a serving platter.
10. Top each bite with a little of the candied pecans and a few pomegranate arils.
11. Drizzle the hot honey glaze lightly over the bites, then finish with fresh thyme leaves and a few extra dried cranberries if desired.
12. Serve warm or at room temperature.
Notes
Keep the puff pastry cold while working with it to help maintain its flaky texture. Dice the apple finely so the pieces fit neatly into the pastry cups and cook quickly. Do not overfill the pastry cups so the pastry has room to puff without excessive spilling. Watch the candied pecans carefully because they can brown quickly. Stir frequently while cooking. Let the pastry bites cool for a few minutes after baking so they firm up slightly and are easier to remove from the pan. Add the hot honey glaze just before serving for the best flavour and presentation. A crisp apple with a balance of sweetness and tartness works particularly well. A soft melting cheese can be substituted for Brie. The candied pecans and hot honey glaze can be prepared ahead of time, but assemble and bake the pastry bites close to serving. Allow the candied pecans to cool before adding them so they remain crunchy. The bites can be served warm or at room temperature. Pomegranate arils can be omitted if desired. Arrange the bites with extra pomegranate arils, pecans, cranberries, and fresh thyme for a festive presentation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American