MINIATURE CAMEMBERT, WALNUT AND CRANBERRY PASTRIES
Steps:
- For the Pastries Preheat the oven to 400 F. In a small bowl, stir together walnuts, butter, brown sugar, and salt; set aside On a lightly floured surface, roll out each sheet of pastry into a 10-inch square. Using a 2-inch round cookie cutter, cut out about 30 rounds from each sheet of pastry and discard trimming. Transfer the rounds to a parchment lined baking sheet. Brush the tops of the rounds with the egg wash, then sprinkle each one with about 1/4 teaspoon of the walnut mixture. Bake rounds until golden and puffed, about 10-15 minutes. Slide the pastries still on the parchment onto a baking rack to cool. (Remain oven temperature.) While the pastries are still warm, gently pull each one apart to make a top and bottom. Lightly press down on any puffed inner layers on the tops and bottoms if necessary. For the Cheese Filling In a medium bowl, mash together the cheese, walnuts, cranberries, rosemary, and salt. Spoon a 1/2 teaspoon mound of cheese filling between the top and bottom of each pastry. Return the pastries to a parchment lined baking sheet and bake until the cheese begins to melt, 2-3 minutes. Sprinkle lightly with kosher salt and serve immediately. Enjoy! Note: Puff pastries can be baked and rounds separated into tops and bottoms 1 day ahead, then cooled completely and kept at room temperature in an airtight container. Pastries can be filled (but not baked) 1 hour ahead and kept loosely covered at room temperature.
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