Ingredients
8ozcrescent dough,1 tube, or 2 sheets of puff pastry, semi-thawed
Nonstick cooking oil spray
flour,for work surface
8ozwheel of brie
6tspcranberry sauce,whole berry, or cranberry jelly or jam
6tspbacon,cooked, diced, or bacon bits
6pecans,halved lengthwise
2tbspmaple syrup
6tspapricot preserves,or jam
6tspwalnuts,crushed
8tspbutter,melted
1garlic clove,crushed or minced
1rosemary sprig,leaves torn off stem
salt,to taste
cracked black pepper,to season
Preparation
Preheat the oven to 375 degrees F. Lightly grease a mini muffin tin with cooking spray.
On a lightly floured surface, roll out the crescent dough and pinch the seams together.
Cut into equal 24 squares, then place the squares into the muffin tin holes.
Cut the brie into 24 small pieces, then place them inside the dough cups.
Top six brie bites with a spoonful of cranberry sauce. Season with salt and pepper.
Top six brie bites with a spoonful of cooked diced bacon, 2 pecan halves and a drizzle of maple syrup. Season with pepper.
Top six brie bites with a spoonful of apricot preserves and crushed walnuts. Season with a pinch of salt.
Mix the butter and garlic together in a bowl.
Top six brie bites with just over 1 teaspoonful of garlic butter mixture and 2 to 3 rosemary leaves. Season with salt and pepper.
Bake for 10 to 15 minutes until the crescent pastry is golden.
Serve, and enjoy!
