From oven to table

How to make cranberry Brie bites

1. Heat the oven. Preheat a conventional oven to 400°F (about 200°C). Place a rack in the middle and lightly grease 24 mini muffin cups.
2. Cut the pastry. On a lightly floured surface, roll the cold pastry into a rectangle about 10 × 15 inches (25 × 38 cm). Cut it into a grid of 4 by 6 to make 24 squares. Gently press a square into each cup, leaving the corners pointing up. If the dough softens, chill the pan for 10 minutes before filling.
3. Fill the cups. Add one small piece of cold Brie and ½ teaspoon of cranberry sauce to each cup. Keep the filling in the center so the exposed pastry can rise.
4. Bake until golden. Bake for 13 to 17 minutes, checking at 13 minutes. The edges should be puffed and deep golden. If the bottoms still look pale or doughy, bake a little longer. Let the bites rest in the pan for about 5 minutes, then lift them onto a serving platter.
5. Finish and serve. Just before serving, add a few drained pomegranate balsamic pearls to each bite. Add a tiny rosemary tip if desired. Serve warm.

The Dakry touch: Add the pearls after baking so they keep their shape and give each bite a bright pop of flavor.