Chèvre and Fruit-Filled Puff Pastry / by Anne Livingston

This week, I was telling my friend Heather about a fun recipe idea, and we had a misunderstanding about what I was describing.  But then we both decided that what she thought I meant, a chèvre-filled pastry, had potential for crazy deliciousness.  So, why not? I went ahead and made our miscommunicated recipe, and delivered it to her doorstep.   It was a winner at her house, hands down.  The added bonus? It’s so easy compared to how impressive it might appear.  These filled pastries would make a welcome addition to brunch, afternoon tea, or a potluck.      

Chèvre and Fruit-Filled Puff Pastry

Ingredients:

  • 1 package frozen puff pastry
  • 2/3 cup fresh chèvre
  • 1/3 cup red fruit jelly (I used Bon Maman’s Redcurrant Jelly)
  • 1/3 cup dried cranberries
  • 1 egg
  • 1 tsp. water

Directions:

  1. Preheat the oven to 350°.
  2. Remove puff pastry from the package and unfold it. Lay it on the worktable to thaw for 45 minutes. 
  3. Slice the pieces into a total of 18 squares (the natural folds of the puff pastry dough will create natural lines to create 2 sets of 9 squares).
  4. For 9 of the pieces, spoon about 1 T chèvre in the middle of each square, then top the chèvre with about a tsp. of the jelly and a few cranberries. 
  5. Brush a bit of water around a square, top it with an undecorated square, and seal it shut with your fingers.  You can also crimp the edges with a fork or crimper.  Repeat for all 9 pastries.
  6. Crack the egg into a small bowl and whisk it with 1 tsp. water.  Brush this egg wash on all the pastries and place them on a parchment-lined sheet pan.
  7. Bake until browned and cooked through, about 20 minutes.  Serve hot or at room temperature.