Starter
Cranberry & Brie Flowers
1 h 5 minServes 8Nutri-Score D€€
D
1 h 5 min
1 h 5 minCranberry & Brie Flowers
what you need
Ingredients
puff pastry (1 sheet, cold)Bakery320 g
Brie (very cold, rind partly scraped off, thinly sliced or cubed)Dairy200 g
cranberry saucePantry100 g
walnuts (chopped)Nuts & seeds40 g
egg yolkOther1 piece
milkDairy5 ml
honey (for drizzling)Pantry30 ml
rosemary (fresh, chopped)Produce5 g
saltSpices2 g
black pepper (ground)Spices1 g
per serving
Nutrition
204kcal
- Carbs
- 16 g
- Proteins
- 5 g
- Fat
- 13 g
what you’ll use
Tools
Baking tray
Oven
Pastry brush
Mixing bowl
step by step
Method
- Step 1
Chill and prepare the Brie
- Place the Brie in the freezer for 30 minutes so it is firm and cold.
- Scrape off some of the white coating with a vegetable scraper so no cheese is wasted.
- Slice the cheese thinly or cut it into small cubes.
- Step 2
Preheat the oven
- Preheat the oven to 180 °C.
- Step 3
Cut the pastry
- Cut the puff pastry sheet into 4 rectangles by cutting down the middle and each side in half.
- Step 4
Fill and shape the flowers
- Spread cranberry sauce over each rectangle and layer the Brie on top.
- Sprinkle with the chopped walnuts and rosemary.
- Roll each rectangle up carefully, slice it down the middle and roll up each side, tucking the end underneath to form a flower. This makes 8 pieces.
- Step 5
Brush and bake
- Arrange the flowers on a baking tray.
- Season with salt and pepper, then brush with the egg yolk whisked with the milk.
- Bake for 30-35 minutes until crunchy and flaky.
- Step 6
Drizzle with honey
- Drizzle the honey over the flowers as soon as they come out of the oven.
- Serve warm.