I recently shared my apple and sultana strudel recipe, a favourite pastry of mine to stuff my face with during the Autumn. Now I’m going to share a seasonal update to this with my Festive Brie and Cranberry Bites – something I become addicted to making and eating every Christmas. I can’t remember now where I got the recipe from (props to one of the supermarket magazines though) but it is one of the best, so easy and tastes just like Christmas in a puff pastry.
Please try it and let me know if you’re as in love as I am!
- Puff pastry – use the pre-rolled stuff to make it extra easy
- 100g fresh cranberries (frozen should work too)
- Approx 150g low fat Brie (or full day, whatever, it’s Christmas)
- 6 tbsp red wine
- 2 tbsp caster sugar
- 1 tbsp fresh thyme leaves (dried works too!)
- 1 tsp all spice
- 1 beaten egg
- Add the cranberries, wine, sugar, thyme and all spice in a pan and bring to the boil.
- Turn the heat down and simmer for a few minutes until the liquid has reduced by about half. feel free to give it a poke and stir to burst the cranberries and release the juices.
3. Take off the heat and put to one side, when it’s cool enough put in the fridge to chill – always use chilled ingredients in puff pastry to avoid sogginess.
4. While the mixture’s cooling, take the pastry out of the fridge and leave to rest at room temperature for 10 minutes. The ready to use pastry is great, it saves time and the paper the Jus-Rol pastry comes in is perfect for using as baking parchment if you don’t have any, which I never do.
5. After 10 minutes, unroll the pastry and cut up – if you want full size triangles cut the pastry into 6 equal squares which can be folded into triangle parcels. If, like me, you want a bit more for your buck/belly, cut into 8 equal rectangles which can be folded into smaller rectangles.
6. On one half of your pastry rectangles lay a layer of sliced Brie, leaving a gap around the edge. Top the Brie with a spoonful of cranberry mixture once it’s cooled.
7. Brush some cold water around the edges of your rectangles, then fold the top over and pinch around the moistened edges to create your parcel.
8. Lift the parchment and pastries onto a baking tray, brush the tops with beaten egg and pop in a pre-heated oven (Gas Mark 6, 200c) for 20 minutes until they’re puffed and golden.
9. Eat. Warm, cold, whatever, just try and stop yourself.