My next recipe I wanted to share with you lovely lot is one that I created myself during a phase where I was obsessed with puff pastry and its versatility, and concocted some experiments with the left over cranberry sauce I had from last Thanksgiving- (I made too much and I hate wasting delicious food). I loved it so much, and it’s so festive and easy to make that that this year I made it as an an appetiser… and my friends loved it. One so much that she actually asked for this recipe so that she could recreate it- so Ellie, this one’s for you kid! If you do decide to recreate this, or any variation of it, do make sure you show me your pictures, you can find me on basically any social media @quitefranklii!
- 1 wheel of brie of camembert if you prefer
- 2 pre rolled sheets puff pastry
- about a cup of cranberry sauce
- 1 sachet of bacon lardons
- 1 tbsp thyme
- Approx 1 tbsp fresh rosemary + one whole sprig
- 3-4 cloves of garlic
- 1 egg whisked
- Olive oil
- Salt & pepper to taste
- Preheat oven to 350 degree F. Line a baking sheet with parchment paper. (The pastry I use comes rolled in its own)
- Pop your cheese wheel In the centre, (I like to put mine in a ramekin so that it doesn’t ooze out all over). Break up the sprig of rosemary into a few bits and stab it through the cheese. Push the garlic cloves in in a similar manner- you don’t have to be neat with this!
- In a pan, on a medium to high heat, pop in a bit of olive oil, about one clove of garlic, and remaining herbs to fry off your bacon lardons. If you want your bacon crispier, make sure to add your garlic and herbs later so that it doesn’t burn.
- When this is done, add in the cranberry sauce, and turn the heat down to low. Stir for a minute or so while it cools just to combine the flavours
- Cut each sheet of pastry into about six even, vertical strips.
- With a spoon, spoon on the cranberry mix, and with the back of the spoon try to evenly distribute the mixture across all twelve of your strips. (But don’t overload them, as this can make the pastry soggy.)
- Simply twist your strips, then bend them in half so they form little triangles. Arrange them around the cheese as per my image so that it creates a kind of “snowflake”
- Brush pastry with egg wash. Make slits in the cheese and then drizzle cheese with olive oil and season both cheese and pastry with salt and pepper. Bake in the preheated oven for 25-30 minutes. Pull it out when the pastry is risen and golden, but sometimes the cheese needs a little longer to get the gooey, dipping consistency that is desired for this meal- so (with your oven gloves on!) feel free to grab it in the ramekin and pop it back in for 10 more minutes.
- Tear off your strips, dip, and enjoy!!