Cranberry, Brie & Pistachio Naan Bites

Cranberry, Brie & Pistachio Naan Bites: Recipe Q&A

1. What are the ingredients?

• 1 crescent dough sheet (refrigerated crescent roll dough; less work than individual rolls)

• 8 oz (about 225 g) Brie cheese

• 1 cup whole‑berry cranberry sauce (store‑bought or homemade)

• ½ cup finely chopped pistachios

• Fresh rosemary sprigs (removed from stems) for garnish

• Cooking spray (for the pan)

• Flour (for the surface when rolling dough)
  
  

2. What are the steps to prepare them?

1. Preheat oven to 375 °F (190 °C) and lightly spray a mini muffin tin with cooking spray.

2. On a floured surface, roll out the crescent dough sheet into a rectangle.

3. Using a pizza cutter, cut the dough into 24 even squares. Place one square into each slot of the muffin tin.

4. Cut the Brie wheel into 24 small pieces (even-sized cubes). Place one piece in each dough-lined slot.

5. Top with cranberry sauce, then sprinkle chopped pistachios and tuck in a small rosemary sprig.

6. Bake for about 15 minutes, or until the crescent pastry is golden brown.

7. Remove, transfer to a serving plate, and serve warm or at room temperature.

3. Any tweaks or variations?

• Puff pastry alternative: Use puff pastry squares instead of crescent dough. Similar concept, slightly different texture.

• Phyllo cups shortcut: Skip rolling dough—just fill mini phyllo shells with Brie, cranberry sauce, and pistachios. Quick and fancy!

• Nut variations: You can swap pistachios for chopped pecans or walnuts if needed.

• Flavor add-ons: Add flaky sea salt or fresh thyme for extra flair.
  

4. Serving tips?

• Serve warm to enjoy gooey cheese and fragrant pastry—or room temperature works fine.

• Perfect for holiday gatherings, brunches, or elegant parties.

• Eye-catching finger food that’s easy to make ahead and reheat if needed.

Summary Table