Cranberry Brie and Pecan Puff Pastry Cups Delightful and savory, these crispy puff pastry cups filled with creamy brie and tangy cranberry sauce are perfect for any gathering or cozy night in. Ingredients 1 lb homemade rough puff pastry, or store-bought frozen & thawed puff pastry (2 sheets) egg wash: 1 large egg beaten with 1 Tablespoon (15ml) water or milk Filling 1 cup (100g) fresh cranberries, rinsed* 6 Tablespoons (90ml) water 2 Tablespoons (30ml) fresh orange juice* 1/3 cup (67g) granulated sugar 1/2 teaspoon orange zest* 1/2 teaspoon pure vanilla extract 6 ounces (170g) brie cheese coarse sugar, for sprinkling optional: 12 pecan halves for each optional for garnish: flaky sea salt & fresh thyme Instructions Dough: Prepare homemade rough puff pastry dough through the second refrigeration. If using store-bought frozen puff pastry, ensure its fully thawed. Keep the dough in the refrigerator until step 4. Make the Cranberry Sauce: After rinsing the cranberries, set aside 1/4 cup (25g) for later. In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and sugar. Stir occasionally as the mixture simmers. Once it starts simmering, reduce the heat to medium-low. Continue to cook, stirring occasionally, until the liquid thickens and cranberries burst, about 10 minutes. Remove from heat and mix in the reserved cranberries, orange zest, and vanilla extract. Allow to cool slightly while continuing with the next steps. Preheat oven to 400°F (204°C). Grease a 12-cup muffin pan with nonstick spray. On a lightly floured surface, roll the pastry dough into a 12x16-inch rectangle. Cut the dough into 12 squares measuring 4 inches each. Egg Wash & Assemble: Brush the egg wash over each pastry square, including the edges. Place the squares in the prepared muffin pan, pressing them down to form a crust. Cut the brie into 12 pieces (about 1/2 ounce each) and place a slice in the center of each crust. Top with about 2 heaping teaspoons of warm or cooled cranberry sauce. Gently fold the corners of the dough towards the center of each tart and sprinkle with coarse sugar. Bake for 20 minutes, or until golden brown. If using pecans, add them to the center of each tart at the 10-minute mark and continue baking. Once baked, remove from the oven and garnish with flaky sea salt and fresh thyme. Let cool for a couple of minutes, then carefully remove the tarts from the pan with a spoon. Serve warm. Cover and store any leftover tarts in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and bake at 300°F (149°C) for a few minutes before serving.
