Convection-Baked Brie and Cranberry-Grand Marnier Puff Pastry Cups
Chris Jay
December 10, 2024
With the holiday season in full swing, I’ve got the perfect recipe for your next gathering. These convection-baked brie pastry cups are elegant, festive, and so easy to make with the help of the Anova Precision Oven.
Freezing the brie before cutting it makes it easy to portion into 12 equal pieces. If you can’t find fennel pollen, you can substitute ground fennel seeds.
Serves
12
Prep Time
00:30
Cook Time
00:15
0
3
Ingredients
2 cups
frozen cranberries
⅔ cup
sugar
2 Tbsp
Grand Marnier
1 tsp
kosher salt
¼ tsp
fennel pollen
1 (1-pound/454g) sheet
prepared puff pastry, thawed and chilled
1 (4-ounce/115g) wheel
brie
1 tsp
chopped fresh thyme
Steps
1. Preheat the Oven and Prepare the Pan
Rack
Grease a muffin tin with butter or nonstick oil spray.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
2. Cook the Cranberries
In a medium nonstick skillet, combine the cranberries, sugar, Grand Marnier, and salt. Place over medium-high heat and bring to a simmer. Continue to cook, stirring occasionally, until the cranberries have burst and turned jammy, 7 to 8 minutes. Stir in the fennel pollen and remove from the heat to cool.
3. Prepare the Brie
Place the brie in the freezer for 20 minutes to firm up. Slice into 12 equal pieces.
4. Prepare the Puff Pastry
On a floured surface, roll out the puff pastry into a 10- by 14-inch rectangle. Cut it into 3 strips lengthwise and 4 strips crosswise to create 12 squares.
5. Assemble the Pastry Cups
Place each dough square into a muffin cup. Add a piece of brie to each square, and spoon the cranberry mixture on top.
6. Convection Bake
Rack
Transfer to the oven and bake until the pastry is golden brown, 15 to 18 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:15 Timer
7. Serve
Garnish with fresh thyme before serving.
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