3-Ingredient Easy Cranberry Brie Bites Recipe

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3-Ingredient Easy Cranberry Brie Bites Recipe

Utilizing leftover tart cranberry sauce from Thanksgiving, a wheel of creamy brie cheese and light, crispy mini fillo shells, these elegant and delicious appetizers will wow your family and friends and they will never guess how easy they are to make. My best advice, make twice as many of these cranberry brie tartlets as you think you will need because they will go fast!   

 CourseAppetizer

 CuisineAmerican

 KeywordChristmas appetizer, easy appetizers, easy christmas recipe

 Prep Time5 minutes

 Cook Time8 minutes

 Total Time13 minutes

 Servings15 bites

 Calories54kcal

 AuthorSharon Rigsby

Ingredients

• 4 oz Brie cheese 1/2 of an 8 oz wheel of brie
• 1/2 cup cranberry sauce purchased or homemade
• 1.9 oz pkg frozen mini fillo shells 15 shells

Instructions

• Preheat the oven to 350 degrees F.
• Place the fillo shells on a small parchment paper-lined baking sheet.
• Carefully remove the rind from the brie with a sharp bread knife and cut the brie into 1/2 inch squares.
• Place a square of brie in each of the fillo shells.
• Top the brie with 1/4 teaspoon of the cranberry sauce.
• Bake for 7-8 minutes and serve immediately.

Notes

Sharon's Expert Tips:

• To make 3-Ingredient Easy Cranberry Bites ahead, make them according to the directions, but do not bake. Place the filled fillo shells back in the tray they came in and cover tightly with plastic wrap. Place the tray back in the box and freeze for up to 2-3 months. Allow the bites to thaw before baking and bake as directed.
• Pepper jelly, fig preserves, honey, or your favorite jam or preserves can be substituted for the cranberry sauce. If you don't have leftover cranberry sauce, you can also use purchased whole berry cranberry sauce, and probably the jelled sauce would work too, but I would only use that in a pinch.
• You can make a delicious homemade cranberry sauce by combining 1 cup of water, 1 cup of sugar, and a 12 oz bag of fresh cranberries in a saucepan over high heat. Bring to a boil, reduce the heat to medium, and cook for 10 minutes. Cool and store covered in the refrigerator for up to 2 weeks, or in the freezer for 2-3 months.
• You can also substitute puff pastry for the mini fillo shells. Simply cut the puff pastry into small squares, place into mini muffin cups and follow the rest of the recipe.

Recipe source: site

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