Bouchées croustillantes au Brie et Airelles


  • 8 brick sheets
  • 1/2 brie
  • 100 g (0,22 lbs) cranberries in a jar
  • 30 g (0,066 lbs) pecan nuts
  • olive oil


 

Preheat your oven to 180°C-358.

Cut the pastry sheets into 16. Brush the triangles obtained with a little olive oil and reserve them stacked so that they soak up well.

Cut the brie into small cubes of about 1 cm. Chop the pecans.

Overlap 3 triangles of brick pastry, placing them in staggered rows and press into an indentation of your mini muffin mould. Place a cube of brie in each corolla then add a spoonful of cranberries. Sprinkle with chopped pecans and bake for 5/6 minutes, monitoring the cooking.

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