Ingredients
Equipment
Method
- In a saucepan, combine cranberries, sugar, water (or orange juice), and orange zest. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes until berries burst.
- Add lemon juice and cornstarch slurry. Cook 1–2 minutes more until thickened. Remove from heat and cool completely.
- Preheat oven to 375°F (190°C). Lightly flour surface and roll puff pastry sheet to even thickness. Cut 12–15 circles (2.5–3 inches) and press into greased mini muffin tin.
- Place a cube of Brie into each pastry cup. Spoon 1 tsp cranberry sauce over cheese. Optionally add honey, nuts, or cracked pepper.
- Whisk egg and water, then brush pastry edges. Bake 15–18 minutes until golden brown and bubbly. Let cool 5 minutes in pan.
- Garnish with herbs and flaky salt. Serve warm for best flavor and texture.
Notes
Make the cranberry sauce ahead and refrigerate up to 3 days. Assemble and bake just before serving. For variation, try adding nuts or a drizzle of honey before baking.
