Puff Pastry Thanksgiving Appetizers
Puff pastry filled with brie and homemade cranberry sauce and another filled with honey goat cheese and pureed apples. Both topped with candied walnuts. So yummy and so easy!
Ingredients
- 2 packages of puff pastry, defrosted, cut into 9 pieces follow microwave instructions on box for a quick defrost
- 9 chunks of brie
- 1 cup cranberries
- 1 small sprig of rosemary
- 1/2 lemon juiced
- 1/3-1/2 cup sugar, depending on taste
- 1/4 cup water
- 1 large granny smith apple, peeled and diced
- 1/4 tsp cinnamon
- 1 tbsp sugar
- 1/2 lemon, juiced
- 1/4 cup water
- 1/2 cup candied walnuts, or sub a different candied nut like pecans
- 9 chunks of honey goat cheese
Instructions
- Preheat oven to 350°. Spray a muffin tin with nonstick spray.
- Put the puff pastry pieces on the muffin tin and gently press down to make a little dish for fillings.
- In a small saucepan add the cranberries, lemon juice, sugar, water and rosemary. Bring to a light simmer and use a potato masher to mash. Remove rosemary sprig. Let simmer lightly for 2-3 minutes. Taste and adjust sugar.
- In a separate small pan, put the diced apple, cinnamon, sugar, lemon juice and water. Cover with a lid and simmer until apples are soft. Mash.
- Put the brie pieces into the puff pastry cups and top with the cranberry sauce. Put the goat cheese in the other puff pastry cups and top with apple puree. Top all of them with the candied nuts. Bake for 20-22 minutes, until the are lightly browned. Let cool 2 minutes before enjoying! Best served immediately. Enjoy!