Time: 35 min.
Complexity: easily
Quantity: 24 buns

Brie cheese is one of the most popular treats for Christmas and New Year's. Whether at a feast or a buffet party, appetizers made with it are always a hit thanks to its wonderfully creamy texture and ability to pair harmoniously with other ingredients. Ree Drummond suggests making miniature puff pastry pouches with a slice of brie folded inside, topped with dried cranberries, pistachios, and rosemary. To give these crispy pouches a festive look when serving, arrange them on a tray, sprinkle with pomegranate seeds, and garnish with rosemary sprigs.

Ingredients:

• 2 circles of brie cheese, 110-140 g each.
• 3 tbsp dried cranberries, finely chopped
• 3 tbsp shelled pistachios, finely chopped
• Premium flour for working with dough
• 1 sheet (220 g) chilled croissant dough
• 1 large egg, beaten
• 1 tsp chopped fresh rosemary + sprigs for serving
• 1 teaspoon sea salt
• 1/4 tbsp. pomegranate seeds
• Honey to drizzle

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

Brie cheese, puff pastry, dried cranberries, pistachios, sea ​​salt flakes, pomegranate, rosemary, honey

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Preparation:

Step 1
• Preheat oven to 190°C. Line a baking sheet with parchment paper.
Step 2
• Cut each Brie wheel into 12 cubes (they don't have to be perfect). Set aside. Combine the cranberries and pistachios in a small bowl. Set aside.
  
  Lightly flour a cutting board. Roll out the croissant dough onto a floured work surface (it should be 20x30 cm). Using a knife, cut 4 strips down the 20cm side and 6 strips down the 30cm side to make 24 squares.
Step 3
• Place a cube of Brie cheese in the center of each dough square. Sprinkle with the pistachio-cranberry mixture. Fold the corners of each square over, pressing gently to seal like a pouch. Transfer to the prepared baking sheet.
Step 4
• In a small bowl, whisk an egg with 1 tablespoon of water and brush the surface of each bag. Sprinkle with rosemary and sea salt. Bake until golden brown, 12-14 minutes. Let cool for 2-3 minutes.
Step 5
• Carefully transfer the bags to a serving platter. Scatter pomegranate seeds around them, drizzle with honey, and garnish with rosemary sprigs for a festive touch. Enjoy!

Votes: 1