How To Make Air Fryer Cranberry Brie Canapés
Whip up a delectable appetizer with these cranberry brie canapes made with crisp phyllo sheets and a sweet topping that brims with rosemary vanilla flavors.
Peel and then thinly slice the ginger (using the edge of a spoon is the easiest way). Use a sharp paring knife to split the vanilla bean down its length.
Open the vanilla bean slightly to ensure the seeds are extracted during cooking.
In a 3-quart saucepan, combine the ginger, vanilla bean, cranberries, cinnamon stick, 1 sprig of rosemary, orange juice and zest, maple syrup, and salt.
Stir the ingredients together and heat over medium-high heat for 3 minutes, or until the mixture starts to boil.
Reduce the heat to low, and allow the cranberries to cook until they begin to split open. Stirring frequently, cook the cranberries for 8 to 10 minutes, or until they’ve reduced a bit and thickened to a jelly-like consistency.
Remove the pan from the stove and add the light brown sugar. Stir constantly to dissolve the sugar and coat the cranberries in a thick glaze.
Allow the cranberries to cool to room temperature, leaving the spices in them.
Set the Cuisinart® Air Fryer Toaster Oven’s function dial to Air Fry and the temperature dial to 300 degrees F. Remove both the Air Fryer basket and the baking pan from the oven, then turn the on/oven dial to 10 minutes to preheat the oven.
While the Air Fryer is heating, fill the phyllo shells with the pieces of brie. It’s easier to leave the shells in the packaging while filling them.
Remove the shells from the plastic packaging and arrange them, a dozen at a time, in the Air Fryer basket.
Place the baking pan, with the Air Fryer basket nestled inside, into the oven in position 1. Bake the shells for five minutes.
Once the shells have finished baking, remove them from the Air Fryer Toaster Oven and carefully remove them from the basket. Repeat this step, baking the shells by the dozen, until they are all baked.
While the shells are baking, pick off the remaining rosemary leaves in clusters of 2 or 3 leaves. Set aside to garnish the canapés when done topping them with the sauce.
Once all the brie-filled shells are baked, top each with a teaspoon of cranberry sauce, leaving the cinnamon stick, vanilla bean (if used), rosemary sprigs, and slices of ginger in the pan.
Pull out any pieces of rosemary. Any remaining cranberry sauce may be stored in the refrigerator for up to 1 week.
Garnish the top of each canapé with the sprigs of rosemary leaves picked earlier.
Serve! These canapés are best served immediately, but can be held at room temperature for up to 2 hours.
- Calories: 66.00kcal
- Fat: 2.36g
- Saturated Fat: 1.39g
- Monounsaturated Fat: 0.73g
- Polyunsaturated Fat: 0.11g
- Carbohydrates: 9.53g
- Fiber: 0.88g
- Sugar: 6.02g
- Protein: 1.94g
- Cholesterol: 7.56mg
- Sodium: 80.76mg
- Calcium: 25.14mg
- Potassium: 47.39mg
- Iron: 0.26mg
- Vitamin A: 14.65µg
- Vitamin C: 3.71mg
Have your own special recipe to share? Submit Your Recipe Today!