Cranberry-Brie Crescent Mini Cups

Courtesy of: Immaculate Baking
Rating: 
4
Average: 4 (1 vote)
Servings:
Prep:
Cook:
Total Time:

Description

All your favorites in a bitesize cup. Warm brie and cranberries, topped with peach preserve and pecans, melted over a buttery crescent cup. They'll be gone quicker than you can say Merry Christmas.

Ingredients

  • 1 tablespoon sugar
  • 1/2 cup frozen cranberries, thawed (2 to 3 cranberries per appetizer)
  • 1 can (8 oz) Immaculate Baking Co.™ refrigerated crescent rolls
  • 3/4 cup 1/2-inch cubes Brie cheese (48 cubes)
  • 2 1/2 tablespoons toasted pecans, chopped
  • 2 1/2 tablespoons peach preserves

Directions

  1. In small bowl, mix sugar and cranberries.
  2. On work surface, unroll dough into rectangle.
  3. Press seams to seal.
  4. Press dough with lightly floured rolling pin to 11×10-inch rectangle.
  5. Cut into 16 squares (4 rows by 4 rows).
  6. Spray 16 miniature muffins cups with cooking spray.
  7. Press 1 dough square in each muffin cup; corners will be above muffin cups.
  8. Add to each dough cup 3 cheese cubes; press if needed.
  9. Add 2 or 3 cranberries, depending on size, in each muffin cup.
  10. Place in freezer 30 minutes.
  11. Heat oven to 350°F.
  12. Bake 14 to 18 minutes or until edges are golden brown.
  13. Let stand 5 minutes in cups.
  14. Remove from pan to cooling rack.
  15. Add 1/2 teaspoon pecans and 1/2 teaspoon peach preserves to each cup.