Total Time: 20 minutes
Prep Time: 20 minutes
Serves 12
Ingredients
- Non-stick cooking spray
- 2 tablespoons light brown sugar
- 2 teaspoons minced fresh thyme leaves, plus more for garnish
- 2 teaspoons finely grated orange zest
- 1 package puff pastry, defrosted in the fridge
- 6 ounces brie, cut into ½-inch cubes
- ½ cup cranberry chutney (or fig jam)
- ⅓ cup roughly chopped pistachios
Instructions
Preheat the oven to 375°F and generously grease a 24-cup mini muffin pan with non-stick spray.
In a small bowl, combine the brown sugar, thyme and orange zest. Mix until well combined.
Unroll 1 sheet of puff pastry on a lightly floured work surface. Roll into a 10×14-inch rectangle. Cut the sheet lengthwise into 4 even strips. Cut crosswise into 6 even strips. You will have 24 squares total (each square will be about 2½x2½ inches). Gently separate the squares and press them into the mini muffin tins to create puff pastry cups. With the tines of a fork, prick the bottom of each puff pastry in 2 to 3 places.
Place one piece of brie in the center of each mini muffin cup. Top each piece of brie with 1 teaspoon cranberry chutney. Evenly distribute the brown sugar mixture on top of each of the brie bites. Next, sprinkle the chopped pistachios over each bite.
Transfer the bites to the oven and bake until the pastry is puffed and the corners are golden, about 18 minutes.
Allow the bites to cool in the pan for about 3 minutes before carefully transferring to a serving board (use a butter knife to gently loosen the sides of the puffs and lift them from the tin if needed). Garnish with additional fresh thyme, if desired.