Description

These elegant puff pastry squares combine crisp Honeycrisp apples, creamy melted Brie, crunchy pecans, honey, maple syrup, fresh thyme, and cinnamon on golden, flaky pastry. They are simple to assemble and perfect served warm as an appetiser, brunch bite, or festive snack.

Ingredients

For the Puff Pastry

1 sheet puff pastry, thawed (245 g)

1 Honeycrisp apple, thinly sliced (180 g)

6 oz Brie cheese, thinly sliced (170 g)

1/2 cup pecans, roughly chopped (55 g)

2 tbsp honey (42 g)

1 tbsp maple syrup (20 g)

1 tsp fresh thyme leaves (3 g)

1/4 tsp ground cinnamon (0.5 g)

1/4 tsp kosher salt (1.5 g)

For the Egg Wash

1 large egg (50 g)

1 tbsp water (15 ml)

For Garnish

1 tbsp fresh thyme leaves (3 g)

1 tbsp pomegranate arils (15 g)

1 tbsp honey (21 g)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unroll the thawed puff pastry onto a lightly floured surface and cut it into 9 equal squares.

2. Place the pastry squares on the prepared baking sheet, leaving a little space between each piece. Lightly score a smaller square inside each pastry piece, about 1/2 inch (1 cm) from the edges, taking care not to cut all the way through. Lightly prick the centre of each square with a fork.

3. Arrange a few thin apple slices in the centre of each pastry square, slightly overlapping them. Place slices of Brie over the apples, keeping most of the cheese within the scored border.

4. Sprinkle the chopped pecans evenly over the apples and Brie. Drizzle each pastry square with a little honey and maple syrup, then sprinkle with cinnamon, fresh thyme, and a small pinch of kosher salt.

5. Whisk the egg and water together until combined. Lightly brush the exposed pastry edges with the egg wash, taking care not to let too much wash run down the sides.

6. Bake for 18–22 minutes, or until the puff pastry is deeply golden, crisp, and nicely puffed around the edges and the Brie is melted and creamy.

7. Remove the pastry squares from the oven and let them cool for 5 minutes. Drizzle with a little extra honey and garnish with fresh thyme and pomegranate arils, if desired. Serve warm while the pastry remains crisp and the Brie is soft and creamy.

Notes

Keep the puff pastry cold and work with it while it is thawed but still cool for the best rise and flakiness.

Slice the apples thinly so they cook evenly and sit neatly on each pastry square.

Do not overload the pastry. Keep the apple, Brie, and pecans mostly within the scored centre so the pastry can puff properly.

Brush the egg wash only over the exposed pastry border for an attractive golden finish.

Watch the pastry closely during the final minutes because it can quickly become overly dark.

Serve warm, shortly after baking, when the pastry is crisp and the Brie is creamy.

Another firm apple can be substituted for Honeycrisp.

Camembert or another soft, creamy cheese can be used instead of Brie.

The pastry squares can be assembled ahead and kept chilled until ready to bake. For the crispiest texture, bake close to serving time.

Avoid covering the pastries tightly while they are still hot, as trapped steam can soften the pastry.

Pomegranate arils are an optional garnish and can be omitted.

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Category: Appetizer
Method: Baking
Cuisine: American