Baked Brie Bites with Sugared Cranberries

From the Aldi Holiday Recipe Book

In a small saucepan, melt butter. Add orange juice, bacon bits, walnuts, apple, cinnamon and 3 tablespoons brown sugar. Cook over medium-high heat, stirring frequently, until sugar has dissolved and apples begin to brown, 3-5 minutes. Remove from heat. Stir in orange zest.

Unroll crescent rolls and pinch together seams to create 1 large sheet with each package of dough. Cut each rectangle into 12 squares.

Cut brie into 24 pieces and place in the center of the dough square. Top with apple walnut mixture and a pinch of brown sugar. Bring edges of the dough square to the center and pinch to create a seal.

Bake for 10 minutes or until golden brown.

Garnish each bite with a sugared cranberry for an unexpected burst of flavor.

.

Directions:

Sugared Cranberries:

1. In a small saucepan, combine 1 cup sugar and ½ cup water over low heat. Simmer until the sugar dissolves, about 3 minutes.
2. Add cranberries and remove from heat. Transfer to a bowl, cover and refrigerate overnight.
3. Drain cranberries. Roll in remaining ¾ cup of sugar to coat. Air dry on a wire rack for 1 hour.

Baked Brie Bites:

1. Preheat oven to 375°.
2. In a small saucepan, melt butter. Add orange juice, bacon bits, walnuts, apple, cinnamon and 3 tablespoons brown sugar. Cook over medium-high heat, stirring frequently, until sugar has dissolved and apples begin to brown, 3-5 minutes. Remove from heat. Stir in orange zest.
3. Unroll crescent rolls and pinch together seams to create 1 large sheet with each package of dough. Cut each rectangle into 12 squares.
4. Coat a mini muffin pan with cooking spray and place a square of dough in each cup.
5. Cut brie into 24 pieces and place in the center of the dough square. Top with apple walnut mixture and a pinch of brown sugar. Bring edges of the dough square to the center and pinch to create a seal.
6. Bake for 10 minutes or until golden brown.
7. Garnish each bite with a sugared cranberry for an unexpected burst of flavor.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen