Easy Cranberry Brie Bites with a Sourdough Crust
If you're searching for the perfect holiday appetizer, these easy cranberry brie bites with a sourdough crust are a must try. They're festive, full of flavor, and simple enough to whip up even when your holiday schedule is packed. The flakiness of the sourdough crust balances out the creamy brie and tart cranberry sauce, creating a bite-sized treat that tastes like the holidays in the cutest little pastry cup.
Equipment
- Food processor
- Rolling Pin
- Muffin pan
- Food scale - This is for accuracy but you can also use measuring cups
- Bench scraper
- Saran wrap
- Pizza cutter or large knife
Ingredients
For the Pie Crust
- 2 cups (280g) Flour
- 2 sticks (225g) Butter – chilled
- 1 cup (285g) Sourdough starter
- 1 tsp (10g) Salt
- 1 tsp (10g) Granulated sugar
- 1 tbsp Oil - To grease the muffin pan.
For the Filling & Toppings
- 1 Brie wheel (cut into 8 triangles)
- 1 tbsp Cranberry sauce
- ½ tsp Chopped Walnuts & Pecans (optional)
- ½ tsp Dried cranberries
Instructions
- Pulse the dry ingredients for the flour and the butter in a food processor. Once the butter is pea-sized, add your sourdough discard and water to the food processor and blend until the dough comes together.
- If your dough looks a bit dry, continue adding more water. If it's too watery add more flour.
- On a floured surface, knead the dough with your hands for 2 - 3 minutes to ensure all the ingredients are well-combined.
- Cut the dough in half and wrap both dough balls in saran wrap. Chill in the fridge for an hour. However, if you need this appetizer quickly, you can get away with 20 - 30 minutes.
- Preheat your oven to 400 degrees and oil your muffin pan.
- First, cut the brie wheel into even cubes so they bake evenly, then chop any walnuts or pecans for garnish.
- On a floured surface, roll your pie dough out and cut into 2 inch squares. Cut a small slit into each side of the square. This will help the pie dough lay better in the muffin tin. Poke holes in the bottom of the dough to prevent bubbling while baking.
- Place one square of brie and a tablespoon of cranberry sauce into each muffin cup.
- Add your dried cranberries and/or nuts on top and bake at 400 degrees for 10 - 12 minutes or until golden brown. Enjoy!
Notes
Tips:
- If you don't like the rind from the brie, feel free to remove it.
- Make sure you're rolling out the sourdough crust pretty thin so it bakes evenly. I also recommend poking holes at the bottom to prevent bubbling while baking.
- I highly recommend blending all your sourdough pie ingredients in a food processor. This allows the butter to be evenly dispersed throughout the dough making the crust easier to work with.
- Keep the crust as cold as possible before baking.
- Top with walnuts, pecans, herbs, or dried cranberries to add texture or garnish.