Mini Baked Brie With Cranberry Chutney Recipe
Amuse Bouche
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Mini Baked Brie with Cranberry Chutney
Method
Instructions
- 1
Prepare the Cranberry Chutney
In a small saucepan, combine cranberry sauce, brown sugar, orange zest, and fresh rosemary. Cook over medium heat for about 5 minutes until the mixture is heated through and slightly thickened. Set aside to cool.
- 2
Prepare the Puff Pastry
Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares large enough to wrap around the mini brie wheels.
- 3
Assemble the Brie
Place a mini brie wheel in the center of each puff pastry square. Spoon a generous amount of cranberry chutney on top of each brie. Fold the corners of the pastry over the brie, pinching to seal.
- 4
Bake
Brush the tops of the wrapped brie with the beaten egg to give them a golden color. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the pastry is golden brown and flaky.
- 5
Serve
Remove from the oven and let cool slightly. Serve warm with crackers or baguette slices. Enjoy your amuse bouche!
