A crisp pouch of puff pastry, topped by a golden, flaky pastry ruffle and filled with a creamy puddle of camembert. Ruby red cranberry relish brightens the rich cheese with its sweet and savoury tang.
This impressive appetizer is far easier to make than it looks, thanks to prepared puff pastry.
Once you're used to working with puff pastry you will be amazed by how beautifully it bakes up into countless buttery layers. Let this sophisticated appetizer grace your next party with delicious elegance.
Notes: The filling should be at room temperature. If it's too cold, it may not melt before the pastry cooks, and if it's too hot it may melt the layers of pastry together, so they cannot rise.
Also, be careful not to let the pastry get too warm, which will make it too soft to handle. If your kitchen is very warm, and the pastry starts to feel soft, put it back in the fridge. With a little practice, you'll get to know the feel of puff pastry that is warm enough to shape without cracking, but not so warm that it melts.
If you want to prepare these ahead of time, store them loosely covered in the refrigerator before you add the egg wash. At least a half an hour before you're ready to cook them, take them out and leave them on the counter to warm up. When the oven has preheated, brush them with the egg wash and cook as usual.
You will have extra cranberry relish. Try it on pork chops or other meat for a sweet and savoury zing.
If you're looking for something to elevate your next party, try your hand at these flaky, creamy, tangy pastries. It's a step above a sleeve of crackers and a cheese ball, and once you've tried them you'll never go back. Treat yourself and your friends and make your next celebration extra special.