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.
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
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.
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.
Save 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.