top of page

Baked Brie Bites


  • 1 roll refrigerated crescent dough OR

  • 30 frozen, pre-baked phyllo dough mini shells

  • 1/2 cup Herbed Cranberry Fig sauce

  • 4oz Brie, rind removed and cut into small pieces

  • 1/2 cup pecans, chopped

  • A few sprigs of fresh rosemary, leaves finely chopped


*If using phyllo dough shells, skip steps 2-4

  1. Preheat the oven to 375º

  2. If using crescent dough, gently roll it out onto a floured surface; press seams together and use a rolling pin to level out the dough

  3. Use a basting brush or the back of a spoon to spread half of the Herbed Cranberry Fig sauce over the dough

  4. Cut the dough into 24 squares and place them inside a mini muffin pan, sauce side up

  5. Sprinkle a few pieces of pecans into the bottom of each cup and then top with a little rosemary, brie pieces, and a dollop of sauce

    • If using crescent rolls and the edges of the dough extend over the edge of the cup, fold them on top of the brie mixture (towards the center of the cup)

  6. Place in the oven and cook for 10 minutes. Remove, sprinkle some rosemary and more pecans on top, and return to oven for 3-5 minutes

  7. Remove and let cool slightly on a rack before eating. Top with a leaf of rosemary if desired.

HCF baked brie bites.jpg
baked brie bites.jpeg
bottom of page