Puff Pastry Brie Bite with Cranberry Orange Compote, Walnuts, Thyme and Smoked Salt

Makes 18 pieces

  • Alexis De Portneuf Triple Crème Brie
  • 1/2 package puff pastry, thawed
  • 1/8th cup walnuts, toasted and chopped
  • 1 egg, beaten
  • 4 sprigs of fresh thyme, removed from stem
  • Cranberry Orange Compote, recipe below
  • Maldon Smoked Sea Salt Flakes

 

Cranberry Orange Compote

  • 3/4 cup fresh or frozen cranberries
  • Zest and juice of 1 orange
  • 1 tsp Hutchisons Pure Maple Syrup
  • Pinch of salt
  • Water

 

Add all ingredients and a 1-2 tbsps of water into saucepot, cook over medium heat until cranberries start to blister and burst, add more water if desired. Cool completely.

 

To make bites:

Unwrap and roll out puff pastry, egg wash the entire sheet of pastry, cut into 36 equal squares (pizza wheel works well for this). Stack two squares together, egg wash facing up, for a total of 18 pieces and place on parchment lined baking sheet.

Bake at 400’F for approx. 8-12 minutes until puffed and golden. Remove from heat. Cut brie into 1/4” thick squares slightly smaller than pastry and lay on top, place back in oven for 1 minute, until brie just starts to melt.

Top with compote, pinch of walnuts, sprig of thyme and a pinch of smoked salt. Serve immediately.

 


This recipe comes from Chef Dany Duguay, Personal Chef and Caterer living in Halifax, Nova Scotia. A graduate of George Brown College, Chef Dany strives to put an emphasis on local, healthy eating,  sharing this passion with her clients and through her social media account @chefdanyduguay where you can find many of her recipes using local products and purveyors. When not in the kitchen, Chef Dany can be found exploring the beautiful East Coast with her partner Nico or kicking back with a good glass of red wine and taking in a sunset

 

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