Time: 55 min.
Complexity: easily
Quantity: for a large company

Miniature filled puff pastries are a perfect holiday appetizer. These golden, crisp puff pastry envelopes are filled with Brie cheese, sweet-tart cranberries, crunchy walnuts, and aromatic thyme. Baked in bite-sized pieces, they're a convenient snack for buffets. Serve hot with festive beverages.

Ingredients:

• 500 g frozen puff pastry (2 sheets), defrosted
• 1 large egg
• 1 circle of brie cheese weighing 220 g.
• Premium flour for work
• 1/3 cup cranberry sauce with whole berries
• 1/4 cup walnuts, finely chopped
• 1 tbsp fresh thyme leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, Brie cheese, cranberry sauce, walnuts, thyme

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Preparation:

Step 1
• Preheat oven to 220°C and line 2 baking sheets with parchment paper.
Step 2
• In a small bowl, whisk the egg with 1 tablespoon of water. Trim the side rind from the brie, then cut it into 32 equal pieces. Set aside.
Step 3
• Unroll a sheet of puff pastry on a lightly floured surface. Roll it out to a 32 cm (13 in) square. Cut into 16 squares. Repeat with the second sheet to make a total of 32 squares.
Step 4
• Spread about 0.5 teaspoon cranberry sauce, 1/4 teaspoon walnuts, a slice of Brie cheese, and a pinch of thyme on each square of dough. Using your finger or a brush, brush the edges of the dough with beaten egg until they become sticky. Pinch two opposite corners together, then pinch the other two corners together to form a small envelope. Repeat with the remaining dough and filling.
Step 5
• Transfer the envelopes to the prepared baking sheets and brush with the remaining beaten egg. Bake until golden brown and puffed, 15-20 minutes.

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