Miniature Camembert Walnut And Cranberry Pastries Recipes

Steps:

• For the Pastries Preheat the oven to 400 F. In a small bowl, stir together walnuts, butter, brown sugar, and salt; set aside On a lightly floured surface, roll out each sheet of pastry into a 10-inch square. Using a 2-inch round cookie cutter, cut out about 30 rounds from each sheet of pastry and discard trimming. Transfer the rounds to a parchment lined baking sheet. Brush the tops of the rounds with the egg wash, then sprinkle each one with about 1/4 teaspoon of the walnut mixture. Bake rounds until golden and puffed, about 10-15 minutes. Slide the pastries still on the parchment onto a baking rack to cool. (Remain oven temperature.) While the pastries are still warm, gently pull each one apart to make a top and bottom. Lightly press down on any puffed inner layers on the tops and bottoms if necessary. For the Cheese Filling In a medium bowl, mash together the cheese, walnuts, cranberries, rosemary, and salt. Spoon a 1/2 teaspoon mound of cheese filling between the top and bottom of each pastry. Return the pastries to a parchment lined baking sheet and bake until the cheese begins to melt, 2-3 minutes. Sprinkle lightly with kosher salt and serve immediately. Enjoy! Note: Puff pastries can be baked and rounds separated into tops and bottoms 1 day ahead, then cooled completely and kept at room temperature in an airtight container. Pastries can be filled (but not baked) 1 hour ahead and kept loosely covered at room temperature.

Steps:

• Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil., Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.