I've been trying out some recipes for the holiday season and I'm so excited to be sharing this recipe with you! I love puff pastry because it really is one of the most versatile ingredients you can use - you can use it to make sweet treats, savory appetizers or delicious pot pies, like the ones I did last week. here. For appetizers I've been thinking about these pesto and bacon roll ups that I'll be trying out next week and, if they turn out perfect, I'll be sure to post them on the blog and social channels so you'll be able to try the recipe yourself.
This time I was thinking Brie and nuts and the fact that I had some fig preserve with Earl Grey, from Rare Birds preserves sitting around in my fridge, I decided to incorporate it on the recipe too and it was the perfect addition!
Salty, flaky pastry, nutty and lightly sweet, this was a total success on the appetizer front!
1 - Get the puff pastry on a working surface, like a wooden board and, if necessary, mark the round shape and cut it so that it will be your puff pastry crown base.
At this point it is ideal that you transfer the puff pastry, with some parchment paper on the bottom, to the baking sheet so it doesn't loose its shape, in case you decide to do this step later. I forgot to do this and it was way more complicated afterwards!
2 - Mark the inner circle and the triangles of pastry that you will need to make the crown. If necessary scroll down to the last pictures so you can get the idea of what I'm talking about.
3 - Distribute the fig preserve, evenly, on the borders of the bigger circle.
I'm in LOVE with these preserves! They are certainly unique and they've got a unique texture and smoothness that makes you want to try them all at once. Please, look them up and try them, if you haven't already done it!
4 - Distribute the Brie, cut in small wedges, by the border of the puff pasty, like shown in the picture.
5 - After getting the cheese on board, sprinkle some of the crushed walnuts on top of the cheese and fold the sharp end of each puff pastry triangle and folded it inside in order to create a pocket to keep the cheese inside. Use a bit of water to get the bits of pastry to glue to one another.
6 - Brush the puff pastry with the egg wash and sprinkle some extra walnuts on top and between each segment.
7 - Bake the puff pastry crown at 400 F for about 25 minutes, or until the puff pastry turns golden.
This was so delicious that I wanted to eat almost half of it as son as I took it off the oven! Seriously!!!
I tried one piece and I decided to freeze the rest of it, in two separate foil packs. I was having people over the next week and that would be the perfect appetizer. After serving it I guarantee you that it was an utter success and everyone enjoyed it. I should have made it bigger!
I'll be serving this again and I'll try different combinations of cheese and preserves to get different flavor combos going on! Let me know if you try this in your home!