Flakey squares of puff pastry are baked with Brie, walnuts and dried cranberries. Sub raw walnuts with our Honey or Rosemary Walnuts for a touch of added sweetness/herbaceousness to pair perfectly with the salty brie. A drizzle of honey and fresh thyme and basil leaves finish this appetizer. Click here to view the recipe.
INGREDIENTS
- 1 (17.3-oz.) box frozen puff pastry, thawed
- 1/2 pound Brie cheese, sliced
- 1 cup chopped Nutty Gourmet Honey/Rosemary Walnuts
- 1 cup dried cranberries, divided
- Fresh thyme and basil leaves
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2 tablespoons honey
PREPARATION
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Preheat oven to 350°F and line 2 baking sheets with parchment paper.
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Unfold puff pastry and cut each sheet into 6 pieces. Poke holes in the surface of the pastry with a fork to keep from puffing too much during baking. Top with equal amounts of cheese and sprinkle with 3/4 of the walnuts and 3/4 of the cranberries.
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Bake for 35 to 40 minutes or until pastry is golden brown.
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Place thyme and basil leaves on each pastry square. Sprinkle with remaining walnuts and drizzle with honey. Garnish with remaining cranberries.