Miniature Camembert, Walnut and Cranberry Pastries

makes about 60 hors d'oeuvres


For the Pastries

1/3 cup walnuts, minced

1 Tablespoon unsalted butter, melted

1 1/2 teaspoon packed light brown sugar

1/8 teaspoon kosher salt

About 1 pound puff pastry, thawed if frozen (from a 17 1/4-ounce package or a 14-ounce package)

1 egg, lightly beaten with 1 Tablespoon of water


For the Cheese Filling

8 ounces firm Camemebert, rind discarded, cut into small cubes and set at room temperature

1/3 cup walnuts, toasted and finely chopped

1/3 cup dried cranberries finely chopped

1/2 teaspoon minced fresh rosemary

Pinch of kosher salt


For the Pastries

Preheat the oven to 400 F. In a small bowl, stir together walnuts, butter, brown sugar, and salt; set aside


On a lightly floured surface, roll out each sheet of pastry into a 10-inch square.  Using a 2-inch round cookie cutter, cut out about 30 rounds from each sheet of pastry and discard trimming.  Transfer the rounds to a parchment lined baking sheet.  Brush the tops of the rounds with the egg wash, then sprinkle each one with about 1/4 teaspoon of the walnut mixture.  Bake rounds until golden and puffed, about 10-15 minutes.  Slide the pastries still on the parchment onto a baking rack to cool. (Remain oven temperature.)


While the pastries are still warm, gently pull each one apart to make a top and bottom.  Lightly press down on any puffed inner layers on the tops and bottoms if necessary.


For the Cheese Filling

In a medium bowl, mash together the cheese, walnuts, cranberries, rosemary, and salt.


Spoon a 1/2 teaspoon mound of cheese filling between the top and bottom of each pastry.  Return the pastries to a parchment lined baking sheet and bake until the cheese begins to melt, 2-3 minutes.  Sprinkle lightly with kosher salt and serve immediately.  Enjoy!


Note: Puff pastries can be baked and rounds separated into tops and bottoms 1 day ahead, then cooled completely and kept at room temperature in an airtight container.  Pastries can be filled (but not baked) 1 hour ahead and kept loosely covered at room temperature.


Printed from thegalleygourmet.net