Brie And Cranberry Vol Au Vent Appetiser Bites Recipes

BRIE AND CRANBERRY VOL AU VENT

Steps:

• Preheat oven to 425 degrees F.
• On a lightly floured surface, unfold the puff pastry sheets and gently roll until 1/4-inch thick. If using puff pastry cups, skip to step X.
• Using a 2½" round cutter, cut 9 circles on each pastry sheet and transfer to a baking sheet lined with parchment paper. Then, use a 1½" cutter to cut a hole in the center out of half the circles, creating rings. Place the rings on top of the whole circles. Discard the cut centers.
• Place the raw vols au vent in the freezer for 15 minutes (and no more than 30 minutes).
• When oven is preheated, brush the center of the vols au vent with the egg wash. Do not brush the edges, so the puff pastry can rise evenly.
• Bake until golden brown, about 12-15 minutes.
• Remove the pastries from the oven. If the centers puffed a lot, use a pairing knife to cut them out or push them in with your fingers, to created a hollow space for the cheese.
• Insert the brie cubes inside the hollowed center. Top with the cranberry sauce and crushed pistachios.
• Bake again until the cheese has melted, about 10 minutes.
• Let them cool slightly and serve immediately!

CRANBERRY BRIE BITES

Steps:

• Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the egg with 1 tablespoon of water in a small bowl for an egg wash. Cut the side rind off the Brie, then cut the Brie into 32 even pieces. Set aside.
• Unfold a puff pastry sheet on a lightly floured surface. Roll out into a 13-inch square. Cut into 16 squares. Repeat with the second sheet so you have 32 squares total.
• Top a pastry square with about 1/2 teaspoon cranberry sauce, 1/4 teaspoon walnuts, a piece of Brie and a pinch of thyme.
• Use your finger or a pastry brush to brush the edges of the pastry square with egg wash until lightly coated and tacky. Pinch 2 opposite points together, then pinch the remaining 2 points together so that you have a little package. Repeat with the remaining pastry squares and filling.
• Transfer the pouches to the prepared baking sheets and brush with the remaining egg wash. Bake until puffed and golden brown, 15 to 20 minutes.

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

BRIE AND CRANBERRY VOL AU VENT APPETISER BITES

Steps:

• Put 1/4-1/2 tsp piece of brie into unbaked vol au vent case (fill case to just below top of pastry).
• Bake approximately 12 minutes at 200C until case is browned and cheese is melted.
• When cheese is melted, top with 1/4 tsp cranberry sauce.
• Serve immediately with copious amounts of wine!