Save A vibrant, festive salad featuring golden puff pastry flowers filled with creamy brie and tangy cranberries, served atop fresh greens for an elegant appetizer or light meal.
This recipe quickly became a holiday favorite whenever I want to impress guests with minimal effort.
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Ingredients
- 1 sheet puff pastry: thawed
- 120 g (4 oz) brie cheese: rind removed, cut into 18 small cubes
- 6 tbsp cranberry sauce: whole berry preferred
- 1 egg: beaten for egg wash
- 120 g (4 cups) mixed salad greens: e.g. arugula, baby spinach, frisée
- 1 small pear: thinly sliced
- 30 g (1/4 cup) toasted pecans or walnuts: roughly chopped
- 40 g (1/3 cup) pomegranate seeds:
- 2 tbsp extra-virgin olive oil:
- 1 tbsp balsamic vinegar:
- 1 tsp Dijon mustard:
- 1 tsp honey:
- Salt and freshly ground black pepper: to taste
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Instructions
- Preheat oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cut pastry flowers:
- On a lightly floured surface, roll out the puff pastry to smooth it. Using a flower-shaped cookie cutter (about 6 cm 2.5 in), cut out 18 flower shapes.
- Prepare pastry flowers:
- Place the pastry flowers on the prepared baking sheet. Gently press the center of each flower to make a slight indentation.
- Fill flowers:
- Place one cube of brie and 1 tsp cranberry sauce in the center of each pastry flower.
- Brush edges:
- Brush the edges of the pastry with the beaten egg.
- Bake:
- Bake for 12 to 15 minutes or until golden and puffed. Allow to cool slightly.
- Make dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Assemble salad:
- In a large bowl, toss the salad greens with the dressing. Arrange on a platter or individual plates.
- Top salad:
- Top with pear slices toasted nuts and pomegranate seeds.
- Serve:
- Arrange 3 cranberry and brie flower bites per serving atop the salad. Serve immediately.
Save This recipe has become a go-to for family gatherings especially during the holidays when everyone enjoys festive finger foods.
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Notes
Substitute cranberry sauce with fig jam or apricot preserves for a different flavor. For a gluten-free version use gluten-free puff pastry. Add cooked shredded chicken for extra protein. Pair with a crisp Sauvignon Blanc or a light sparkling wine.
Required Tools
Baking sheet, parchment paper, flower-shaped cookie cutter, pastry brush, mixing bowls, whisk
Allergen Information
Contains gluten (puff pastry), dairy (brie), egg, tree nuts (pecans walnuts), mustard. Always check ingredient labels for potential allergens.
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Enjoy these elegant bites fresh for best flavor and texture every time.
Recipe FAQ
- → What type of pastry is used for the flower bites?
Puff pastry is used, providing a light and flaky texture that crisps nicely when baked.
- → Can I substitute cranberry sauce with other ingredients?
Yes, fig jam or apricot preserves make excellent alternatives, offering a different but complementary sweetness.
- → How should the brie be prepared for this dish?
The rind is removed and the brie is cut into small cubes to fit neatly inside the pastry flowers.
- → What nuts are recommended for the salad topping?
Toasted pecans or walnuts add a delightful crunch and complement the flavors well.
- → Is this suitable for gluten-free diets?
To make it gluten-free, substitute the regular puff pastry with a gluten-free version available in many stores.
- → What dressing pairs well with this salad?
A simple vinaigrette made from extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper enhances the fresh ingredients.
