Description
Delightful crescent rolls filled with creamy Brie cheese and a vibrant homemade berry compote made from fresh cranberries and frozen blueberries. These baked treats are perfectly sweetened and garnished with fresh rosemary, offering a sophisticated appetizer or snack that’s both flavorful and easy to prepare.
Ingredients
Scale
Berry Compote
- 12 ounces fresh or frozen cranberries
- 12 ounces frozen blueberries
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup water
Crescent Rolls
- 2 packages (8 ounces each) refrigerated crescent roll dough
- 16 slices Brie cheese (about 1/4 inch thick)
- Cinnamon-sugar mixture (optional, for sprinkling)
- 16 small sprigs fresh rosemary (for garnish)
Instructions
- Prepare the Berry Compote: In a large saucepan over medium-high heat, combine cranberries, blueberries, sugar, and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until most of the blueberries have burst and cranberries have softened. Remove from heat, stir in the salt, and let the compote cool slightly.
- Preheat and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Assemble the Crescent Rolls: Unroll the crescent roll dough and separate it into individual triangles. Place one slice of Brie cheese near the wider end of each triangle. Spoon about one tablespoon of the cooled berry compote over the Brie. Carefully roll up the dough, starting from the wide end and tucking the sides in as you go to enclose the filling completely.
- Arrange and Garnish: Arrange the filled crescent rolls on the prepared baking sheet, leaving some space between each. If desired, lightly sprinkle cinnamon-sugar mixture over the tops for a touch of sweetness and a decorative finish.
- Bake the Rolls: Bake in the preheated oven for 14-16 minutes or until the rolls turn golden brown. If you use thicker slices of Brie, you may need to extend the baking time slightly to ensure the cheese melts thoroughly.
- Garnish and Serve: Remove the baked rolls from the oven and allow them to cool slightly. Insert a fresh rosemary sprig into each roll for an aromatic garnish. Serve the crescent rolls warm, accompanied by any remaining berry compote for dipping if desired.
Notes
- You can use fresh or frozen cranberries and blueberries based on availability; just adjust cooking time if using frozen to ensure proper thawing and compote consistency.
- For a sweeter touch, sprinkle cinnamon-sugar on top before baking, but this is optional.
- If you prefer a stronger rosemary flavor, finely chop the rosemary and add a small amount into the compote or fold it into the dough before baking.
- Leftover compote can be refrigerated in an airtight container for up to a week and used as a topping for toast or desserts.
- For best results, use a good quality Brie with a creamy texture and mild flavor.
