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Measure and prep all ingredients.
Make the cranberry sauce. In a medium saucepan over medium heat, add the sugar and orange juice. Cook until the sugar dissolves.
Stir in the cranberries and cook until the cranberries pop, about 10 minutes. Transfer the cranberry sauce into a bowl and cool completely. Set aside.
Dice the cold brie into forty-eight pieces and transfer it to the refrigerator.
Place one rack on the upper third and preheat the oven to 375°F. Generously spray two 24-cup mini muffin pans with non-stick cooking spray. Lighty roll out each sheet of puff pastry dough.
Cut each sheet of puff pastry dough into twenty-four squares each, resulting in forty-eight squares total.
Place the puff pastry squares into the prepared mini muffin pans.
Remove the brie from the refrigerator and top the puff pastry with one square of brie.
Top the brie with one teaspoon of cranberry sauce.
Top with chopped pistachios. Bake muffin pans for 15-20 minutes or until the pastry puff is golden. Switch and rotate the pans halfway through to ensure even baking.
Remove from the oven and let cool for 5-10 minutes before transferring the bites onto a serving plate. Enjoy hot!