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
- 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
- Preheat the oven to 350°.
- Remove puff pastry from the package and unfold it. Lay it on the worktable to thaw for 45 minutes.
- 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).
- 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.
- 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.
- 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.
- Bake until browned and cooked through, about 20 minutes. Serve hot or at room temperature.