In slightly more than a week my favorite holiday of the year will be here. And for the first time ever my nephew and niece will be running my hometown Turkey Trot with me on Thanksgiving morning. To say that I am just a little bit excited about this would be an understatement. The last time we all ran together was when they were four and six years old, some twenty-four years ago. It's one of those memories that has stayed with me. And if I close my eyes I can actually relive the moment. The run was less than a half-mile and took place on a paved trail near our home. My nephew ran a steady pace with his uncle. But my niece. Well she went full out on a sprint rather than run steady with me. She hadn't even run a hundred yards before she her face was flushed and was completely winded. After catching up with her I suggested we just try to run steady. However, as soon as she caught her breath, off she went at a sprinting pace again. For a myriad of reasons, not including her fierce determination to run at a break neck speed, I laugh out loud every time I think back to our 'first' run together. This past fall she ran her first marathon at a pace slightly faster than my first one. So while I say we will be running the Turkey Trot together on Thanksgiving morning, suffice to say we will be running the same course. With any luck I will be somewhere close behind these two. And hopefully they will keep in mind there is a forty year difference between us and decide not to start off sprinting.
Speaking of sprinting, that's how the holiday season usually feels for me. Even before Thanksgiving arrives I already feel the overwhelming rush to decorate, to bake, to shop for presents, to wrap presents, and to get the gifts sent out early (or at least in time for Christmas). These mere thoughts are exhausting. However, I made a really big decision. This is the year I am going to do a much better job at pacing myself and scaling back a bit. Maybe even taking time to enjoy the holidays sitting by the fire, having a glass of a favorite wine or enjoying my favorite cocktail (these Paper Planes really good), and nibbling on some appetizers on a much more regular basis. Especially if it means enjoying appetizers like these easy to make, incredibly delicious Puff Pastry Bites.
They might just be the most perfect cocktail party, cocktail hour little bite to come out of your oven. There is something so satisfying about having a warm appetizer (or two) to savor with your favorite beverage. Especially when there is a chill in the air. Made in mini-muffin pan, these three bite wonders are likely to become your favorite go-to appetizer for impromptu or planned gatherings in the weeks and months ahead.
Other than some frozen store bought puff pastry, a wedge of creamy Brie, a jar or jars of your favorite preserves or chutneys, an egg, and some flaky sea salt, all you need is a less than 24 hour plan ahead period. Why 24 hours? Well that's the amount of time it generally takes to thaw frozen puff pastry in the refrigerator.
There are many, many versions of Puff Pastry Bites out there, but this is my version. I only like these bites mini-sized as it makes for a better puff pastry, to cheese, to preserve ratio. Honestly, I just don't think they are as good when made in a standard cupcake tin.
Even when using a non-stick mini-muffin pan you still need to spray your pan. I use either an avocado oil (my favorite) or canola oil spray (both I usually buy from Trader Joe's). Frozen puff pastry sheets come in various sizes and come at different price points. Some say DuFour makes the best puff pastry (I happen to agree but it's also the most expensive). Save the DuFour for a 'fancier' dish and use something having a good quality, easily found at the grocery store, and very affordable. For me, that would be the one made by Pepperidge Farm. Using only single sheet of the two nine inch square ones in the Pepperidge Farm package, was enough to make 16 (2 1/4" x 2 1/4") pieces or rather I should say bites. You can prepare the Puff Pastry Bites up to 4 hours keeping them chilled in the refrigerator. However, wait to brush them with an egg wash and lightly sprinkling with flaky sea salt before baking them in a 400 degree (F) preheated oven for 22-26 minutes (or until golden).
I made some of these Puff Pastry Bites using Strawberry Preserves and some using Raspberry Preserves. Had I made my Thanksgiving Spiced Cranberry and Dried Cherry Chutney, I would have made some of them using that! Make them using your favorite homemade or storebought preserve(s), choosing ones that pair well with Brie Cheese.
Topping each of the baked Puff Pastry Bites with small sprigs of fresh herbs is both a beautiful and flavorful finishing savory touch. See the notes below for preserve and herb pairing suggestions.
If you are looking to make your holiday entertaining season a little more stress free, put these Puff Pastry Bites high your list of appetizers! And, if you want some unwarranted advice from someone who is looking to bring more joy and experience less self-inflicted angst this holiday season, then I ever so kindly suggest you do a sprint out to the grocery store to stock up on frozen puff pastry, Brie, and jars of your favorite preserves. You won't regret this. That dash out to the store might cause some momentary breathlessness, but it will definitely make entertaining on a whim feel effortless and easy. Which is exactly how I hope that four mile Turkey Trot feels on Thanksgiving morning.
Recipe
Puff Pastry Bites
16-32 bites
Ingredients
2 sheets of puff pastry, thawed according to package directions
8 ounces of Brie cheese, cut into 1/4"x1" pieces (rinds cut off)
Raspberry Preserves, Strawberry Preserves, Cranberry Chutney/Preserves or Fig Preserves
1 large egg, lightly beaten
Flaky sea salt
Fresh herbs (thyme, rosemary)
Directions
1. Preheat oven to 400 degrees (F). Generously spray a non-stick mini-muffin pan with cooking spray (e.g., avocado oil, canola oil).
2. On a lightly floured surface, unfold one of the pieces of puff pastry. Using a rolling pin, roll out just to even out the surface. Cut into 16 pieces (2 1/4" x 2 1/4"). See notes.
3. Place each square into the well of the muffin pan. Use a fork to poke a hole in the bottom of each piece of puff pastry.
4. Place a piece of Brie into each puff pastry filled cup.
5. Top the Brie with a generous half-teaspoon of your preferred preserve(s).
6. Transfer the pan to the refrigerator and chill for about 30 minutes. Or you can make them at least 4 hours in advance (although wait to brush with the beaten egg until you are ready to bake).
7. Brush the edges of the puffed pastry with the lightly beaten egg. Lightly sprinkle with flaky sea salt.
8. Place muffin pan on a baking sheet and bake for 22-26 minutes or until puffed and golden.
9. Remove each puff pastry bite with an offset spatula and place on serving platter. Garnish with a sprig of fresh herbs (see notes) and a small amount of preserves (if more is needed). Note: I added a tiny bit to the bites before serving partly to differentiate between the raspberry and strawberry bites, but because I felt they looked even more appetizing.
10. Serve immediately. These are amazing when warm, but still good when they to room temperature.
Notes: (1) I used Pepperidge Farm's Puff Pastry. Each sheet is approximately nine inches in diameter. Other brands of puff pastry may come in slightly larger sheets. One sheet of the puff pastry will yield 16 bites, two sheets will yield 32 bites. (2) When pairing herbs, the following combinations work well: strawberry/thyme, raspberry/rosemary, cranberry/rosemary, fig/thyme, cherry/thyme. (3) I used THIS non-stick mini-muffin pan.
East coast hydrangeas, Fall 2021
