Creamy brie melts into flaky puff pastry cups, topped with tart cranberry sauce and the delightful crunch of PLANTERS® Pistachios for an elevated holiday appetizer.
Ingredients
| 4 | ounces Brie cheese |
| 1 | sheet puff pastry, from a (17.3-ounce) package, thawed according to package directions |
| ½ | cup cranberry sauce |
| ¼ | cup finely chopped PLANTERS® Pistachios |
| Flaky sea salt and ground black pepper, if desired |
Directions
Line tray or baking sheet with plastic wrap. Slice cheese into strips. Place on prepared tray. Freeze 10 minutes. Cut into 24 (½-inch) pieces.
Heat oven to 400°F. Spray mini muffin pan with nonstick cooking spray.
On lightly floured surface, roll sheet of pastry into a 10-by-15-inch rectangle. Cut pastry into 4 strips lengthwise. Cut pastry crosswise into 6 strips, creating 24 squares. Press pastry squares into each well of muffin pan.
Fill each with 1 teaspoon cranberry sauce. Bake 10 to 12 minutes, or until golden and puffed. Top each with 1 piece brie and a sprinkle of pistachios. Remove from pan. Sprinkle with sea salt and pepper, if desired.
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