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Cranberry and brie turnovers
This freezer-friendly appetizer made with cranberry and creamy brie will take the stress away from the holidays.
YIELDS
5
TO
6
Ingredients
Cranberry Filling
- 2 cups fresh cranberries
- 2-4 tablespoons brown sugar, use more or less to your taste
- 1 cinnamon stick
- 4 sage leaves, plus more for serving
- 1/2 cup orange juice
- Kosher salt
- 2 teaspoons orange zest
Turnovers
- 2 sheets (1 box) frozen puff pastry, thawed
- 1 (6-8 ounce) wheel Brie cut into 12 cubes, rind on or of
- 1 egg, beaten
- Coarse sugar, for sprinkling
- Flaky sea salt and honey, for serving
Directions
Cranberry Filling
- add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-sized pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by one-third. Remove the sage. Stir in the orange zest and salt. Remove from the heat. Allow cooling.
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Turnovers
- Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create six long sheets. Cut each sheet into four pieces for a total of 24 rectangles. The top half of the rectangles with 1 cube of brie and about one teaspoon of cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork. Place the pastries on the prepared baking sheet. Freeze for 20 minutes or chill in the fridge until ready to bake.
- Before baking, brush the tops with beaten eggs. Make two small slits on the top of the pastries. Lightly sprinkle with coarse sugar. Bake for 15 to 20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!
FREEZER TIPS: You can freeze it on a sheet tray and then once frozen, transfer it to a sealed container or ziplock bag. Bake, from frozen, for an additional five to 10 minutes.
