Welcome back for the third day of the Virtual Advent Tour!

Over the years, I’ve shared some of the recipes I associate with the holidays. Often, they date back through the generations. Today, I’m going to share one that my mom found this year and that we tried at Thanksgiving. It was so tasty, I expect it to become a modern family classic.

Cranberry-Brie Puff Pastry Bites (from Parade Magazine)

Ingredients

• 2 sheets puff pastry
• 6 ounces brie
• 1/2 cup cranberry sauce

Preheat your oven to 375°F.

Unroll a sheet of puff pastry onto a cutting board and cut into nine pieces (thirds vertically and horizontally).

Take each piece of puff pastry and tuck it into a mini muffin pan. (I don’t have a mini muffin pan, so will be trying this with a regular muffin pan this weekend.)

Cut the brie into 1″ pieces. (Freezing the brie for 15 minutes beforehand may make this easier, but I can almost guarantee I will never remember to do that.) Put one piece onto each puff pastry rectangle.

Put a spoonful of cranberry sauce onto each piece of brie. We used my mom’s homemade sauce, which has a thick consistency, but the recipe says you can used canned, too. If you want to mix it up, I imagine any thicker jam would work similarly. I bet cherry would be delicious, too.

Repeat with the second sheet of puff pastry.

If you’re using the mini muffin pan, we found we had to pinch the tops of the dough closed in order to get all 18 pieces to not overlap.

Bake for 15 minutes.

Serve as soon as they’ve cooled enough not to burn your mouth or at room temperature. We were able to store them in the fridge overnight and reheat them slightly in the taoster oven the next day.

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