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Keep them out for about 30-45 mins. Preheat the oven to 400F. Dust the countertop with a little flour and roll out the sheet of puff pastry a little. Remove the rind from the brie and spread out the creamy brie onto the puff pastry sheet. Top with dried cranberries and chopped pecans.
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Instructions. Pre-heat the oven to 180ºc. On a floured surface, roll the puff pastry out to approximately ½cm thickness. Cut the pastry into 12 equal squares. Press the squares into a shallow 12-hole shallow pastry/muffin pan. Place a teaspoon of cranberry sauce followed by a cube of Brie cheese onto each piece of pastry.
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Unfold pastry. Combine mustard and honey; spread over pastry. Layer with spinach, cheese, walnuts and cranberries. Roll up jelly-roll style; cut into 12 slices. Place cut side down on an ungreased baking sheet. Bake at 400° until golden brown, 15-20 minutes.
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Preheat your oven to 350 degrees F and line a large rimmed baking sheet with parchment paper. Lightly flour your work surface and unfold the sheets of puff pastry. Spread each sheet of puff pastry with ¼ cup cranberry sauce and then lay 4 ounces of sliced brie on top of the cranberry sauce. Sprinkle 1 teaspoon of minced rosemary over each.
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Directions. Preheat oven to 400°. Beat trimmed Brie on medium until smooth and creamy, about 5 minutes. On a lightly floured surface, unfold 1 sheet puff pastry; spread half the Brie to within 1/2 in. of edges. Spread half the cranberry sauce over the Brie. Starting with a short side, roll up jelly-roll style. Cut crosswise into 12 slices.
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Preheat your oven to 350F and line a large rimmed baking sheet with parchment paper. Lightly flour your work surface and unfold the sheets of puff pastry. Spread each sheet of puff pastry with ¼ cup cranberry sauce and then lay 4 ounces sliced brie on top of the cranberry sauce.
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These scrumptious pinwheels are also the perfect picnic food. My second favorite thing to do in the summer is to head out for a picnic with Tim.A leisurely Sunday afternoon stretched out on a blanket, reading a book or just catching up after a busy week is often where you will find us on a sunny weekend.
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Make the wrap: Spread 1/4 of the cheese mixture on one side of the wrap. Sprinkle parsley and dried cranberries. Add the turkey and roll up tightly. Repeat with the rest of the tortillas. Refrigerate for about 5 minutes to allow to firm up. Form the Christmas tree shape: Cut the wraps into 32 total pieces.
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Step 3: Then lay 4 ounces of the sliced brie on top of the cranberry sauce and sprinkle with a little rosemary. Step 4: Gently roll the puff pastry as tight you can then gently pinch the seem closed with your fingers to keep it together. Step 5: Slice each pastry log about t ¾" thick, approximately 10 per roll.
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Unroll puff pastry on a lightly floured work surface. Spread cranberry sauce all over evenly, then the brie, then bacon crumbles. Tightly roll puff pastry, starting at one of the long ends. Cover with plastic wrap and chill in the freezer for 10-15 minutes. Remove puff pastry from freezer. Using a serrated knife, slice 1/2 inch thick slices and.
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Preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside. Unroll the puff pastry on a clean work surface and brush with about a tablespoon of melted butter. Add the diced brie, cranberries, and nuts evenly over the pastry. Drizzle honey over the cheese, cranberries, and nuts.
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Spread 1/2 cup cranberry jelly on each pastry sheet all the way to the edges. Slice the cheese into thin strips and place on top of the jelly in an alternate pattern, so one line of cheese and then miss a line and then another line until you get to the opposite end of the pastry. Sprinkle 1/4 cup of the pecans over the cheese.
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Roll the pastry log tightly and brush with butter. With the seam side down, slice it into 12 or 13 pieces. Arrange these pinwheels, cut side up, two inches apart, still on the parchment paper, on a baking sheet. Bake until puffed and golden brown. Cool slightly then sprinkle with confectioner's sugar if desired.
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2. Unroll the puff pastry on a clean work surface. Brush the pastry with 1 tablespoon melted butter and then sprinkle with 1-2 tablespoons cinnamon sugar. Sprinkle the diced brie and cranberries evenly over the pastry. 3. Starting at the long end, roll the pastry up as tightly as possible (like a cinnamon roll).
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Prepare the cranberry sauce: Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the cranberries break down and thicken. Let cool. Taste and add additional salt, honey, or orange as desired.
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Preheat oven at 400F. Line a baking sheet with parchment paper. Combine Dijon mustard and honey in a small bowl. Unfold puff pastry sheet on lightly floured surface and brush with honey mustard. Top with cheese, walnuts and cranberries and roll up starting at the short side like a jelly roll. Cut into 16 slices and lay slices flat on baking sheet.
