Sunday, September 17, 2017

Camembert Cranberry Puffed Pastry Appetizer #GardenCuizine #recipe

Camembert Cranberry Appetizer
This fun-to-prepare appetizer came from a Camembert Snowflake video recipe making the rounds on Facebook. Great timing for us, since I was looking for something special to make as an appetizer for company. Camembert cheese is an artisan cow's milk cheese made in Normandy France. The texture is soft and creamy, similar to Brie cheese. Camembert's mild flavor can be enjoyed fresh or baked. I made a few modifications to the online recipe.

The video recipe pinched two dough twists together to make a snowflake. That would make a large serving size. I thought the twists were perfect individual servings, so I decided not to pinch them together. 

The video recipe left the white rind on the top of the cheese. My Aunt Jane - a gourmet cook - suggested that we trim it off. I'm glad we did. 
Uncle Al, me, Mom, Aunt Jane
The video recipe also called for bacon. I made it with the bacon, but next time will omit the bacon or substitute chopped roasted walnuts. The bacon flavor overpowered the delicate cheese and tarragon.

For the whole cranberry jelly, I made it the same way as at Thanksgiving - from whole cranberries and a hint of orange. We happened to have some frozen cranberries that worked well. A thin layer is all you will need. The extra cranberry jelly can be served during your main course.

In our oven, the puffed pastry cooked to a nice golden brown at 20 minutes, but the bottom layer needed just a little more time: 25 minutes would be perfect. Keep an eye on it in your oven and use your judgement. The cheese gets gooey and melted; the rind will act like a wall and keep it from oozing out.

Allow to cool slightly before serving for best flavor. Serve with a small butter knife to spread the cheese. Our family gave it a thumbs up! We would make it again for company.

Ingredients
Camembert cheese round
2 sheets Puff Pastry dough
whole cranberry jelly

1-2 slices cooked bacon
dried tarragon leaves
olive oil
egg wash


Putting it all together

Preheat oven to 350 degrees F.
Prepare a baking sheet with aluminum foil lightly sprayed with oil.
  • Make a batch of whole berry cranberry jelly. Allow to gel.
  • Allow frozen puff pastry dough to unthaw
  • Use a rolling pin and pin out the first layer of pastry dough to make it a little thinner. Place a glass pie dish upside down on the dough and using a small knife, cut out a circle. 
  • Use a round ring or biscuit cutter that is close to the size of your cheese and cut a smaller circle out of the dough center. Move to a prepared baking sheet. Repeat with second layer of puff pastry.
  • Before placing the second layer of dough on the baking sheet, spread cranberry jelly on the first pastry dough. Place the second piece of dough over the jelly.
  • Cut even strips around the dough ring. Give each one one twist. pinch together the bottom and press with a fork on the end of each piece. 
  • Brush the pastry (not the cheese) with egg wash. Drizzle a small amount of olive oil atop the cheese.
  • Sprinkle everything with dried tarragon leaves.
  • Bake 20-25 minutes.
Enjoy!
Related Links
Camembert Snowflake video recipe  
What's the difference between Camembert and Brie cheese?
Photos and blog post Copyright (C) Wind. All rights reserved. Thanks Aunt Jo and Aunt Jane!

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