Preparation: 25 minutes
Cooking: 30 minutes
Refrigeration: 30 minutes
Servings: 16 bites

Ingredients :

- 400 g (about 1 lb) frozen puff pastry, defrosted
- 100 g (3 1/2 oz) brie cut into 20 small slices
- 60 ml (1/4 cup) of CARAMELS FA.A fleur de sel caramel. molten

For the cranberry compote:

- 180 ml (3/4 cup) frozen cranberries
- 80 ml (1/3 cup) CARAMELS FAA fleur de sel caramel
- 60 ml (1/4 cup) orange juice
- 10 ml (2 tsp) cornstarch
- 2.5 ml (1/2 tsp) chopped fresh thyme

Preparation :

1. Preheat oven to 400°F (205°C).

2. In a small saucepan, combine the cranberry compote ingredients. Bring to a boil, then simmer for 12 to 15 minutes over low-medium heat, stirring occasionally, until the mixture resembles jam. Remove from heat and let cool.

3. On a floured work surface, roll out the puff pastry into a 38 cm x 30 cm (15 in x 12 in) rectangle. Prick the dough in several places with a fork.

4. Using a round cookie cutter about 7.5 cm (3 in) in diameter, cut 20 circles from the dough.

5. Spray 20 muffin cups with cooking spray. Spoon dough circles into muffin cups, then shape into small cups. Refrigerate 30 minutes.

6. Divide the cranberry compote and the brie slices into the bowls.

7. Bake for 18 to 20 minutes. Remove from oven and let cool slightly.

8. Drizzle the melted caramel over the bites.