An elegant and light snack that is sure to captivate the crowd. The frozen puff pastry wraps around the prickly layers of the fruit and nuts, and preparation can’t be easier. You will do this in about 15 minutes!
1 sheet frozen puff pastry, thawed *
1 8 oz. brie or camembert wheel
1/4 c. dried pie cherries
1/4 c. dried apricots, cut 1/8 ”
1/4 c. walnuts, crushed
2 teaspoons. butter
1 tablespoon orange liqueur (or juice)
1 tablespoon water
dash of cinnamon
1 egg, beaten
Defrost 1 sheet of puff pastry covered on the counter for about 30 minutes.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the dried cherries, apricots and walnuts. Simmer for 1 minute until the fruit is warm and soft. Add the liqueur, water and cinnamon and cook for 1-2 minutes, stirring often, until most of the liquid has evaporated. Remove from heat and cool to room temperature.
Unwrap the cheese and cut horizontally. To easily cut the sliced cheese cold, use a sharp knife moistened with water. Separate the layers and apply half of the fruit mixture to the cheese. Place the top layer of cheese, peel on top and on top with the remaining fruit.
After the dough has thawed, roll out on a floured surface to form a 12 “x 12” square. Remove the corners of the square to form a 12 “circle. Use dough scraps to create leaves or other decorations.
Drop the dough over the fruit and cheese and carefully place the dough under the cheese, removing excess dough if necessary. Seal the confectionery well by washing the eggs. Transfer the cheese to a small baking dish with parchment or foil. Garnish the top with a pastry and spread with an egg.
For best results, freeze the cheese for 5 minutes before baking in a preheated oven set at 425 for 18 to 20 minutes. The crust will be golden brown and blown. Allow to cool for at least 10 minutes before cutting.
* I use the Peppridge Farm brand and defrost for 30-40 minutes.
