Brie Onion and Walnut Puff Pastry
60 Minutes | Serves 2-4
1 sheet puff pastry, thawed until pliable
1 small wheel of brie
1 Granny Smith apple, peeled and grated
¼ cup chopped walnuts
2 Tbsp balsamic vinegar
1 medium yellow onion, diced
1 Tbsp butter
2 Tbsp extra-virgin olive oil
1 Tbsp honey, plus extra for drizzling
1 egg yolk + splash of water (for egg wash)
½ of a Lemon
¼ tsp ground cinnamon
Kosher salt and black pepper to taste
Remove the puff pastry from the freezer and allow it to thaw until just pliable but still cool to the touch. Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place a dry skillet over low heat and toast the chopped walnuts for 2–3 minutes, stirring often until fragrant. Transfer to a bowl and set aside.
In the same pan, add the butter and olive oil over medium heat. Add the diced onion and cook slowly for 15-20 minutes, stirring occasionally, until golden and caramelized. Season lightly with salt and pepper.
Stir in the balsamic vinegar and cook for another 1–2 minutes until the liquid has evaporated and the onions are glossy and jammy. Add the toasted walnuts, mix to coat, and remove from heat to cool to room temperature.
Peel the Granny Smith apple. Grate it using the large holes of a box grater, then toss with honey, lemon juice (optional squeeze), cinnamon, salt, and pepper. Set aside.
Roll out the puff pastry on a lightly floured surface and cut into six equal rectangles. Spoon a small amount of the onion-walnut mixture into the center of each piece, add a spoonful of grated apple, and top with 2–3 thin slices of brie.
Fold each pastry over the filling to form a pocket. Press the edges with a fork to seal. Brush the tops with the egg wash and sprinkle with flaky sea salt.
Transfer pastries to the prepared baking sheet and bake for 15–20 minutes, or until puffed and deeply golden brown.
Allow the pastries to cool for 5 minutes, then drizzle with honey while still warm.
1 sheet puff pastry, thawed until pliable
1 small wheel of brie
1 Granny Smith apple, peeled and grated
¼ cup chopped walnuts
2 Tbsp balsamic vinegar
1 medium yellow onion, diced
1 Tbsp butter
2 Tbsp extra-virgin olive oil
1 Tbsp honey, plus extra for drizzling
1 egg yolk + splash of water (for egg wash)
½ of a Lemon
¼ tsp ground cinnamon
Kosher salt and black pepper to taste
Remove the puff pastry from the freezer and allow it to thaw until just pliable but still cool to the touch. Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place a dry skillet over low heat and toast the chopped walnuts for 2–3 minutes, stirring often until fragrant. Transfer to a bowl and set aside.
In the same pan, add the butter and olive oil over medium heat. Add the diced onion and cook slowly for 15-20 minutes, stirring occasionally, until golden and caramelized. Season lightly with salt and pepper.
Stir in the balsamic vinegar and cook for another 1–2 minutes until the liquid has evaporated and the onions are glossy and jammy. Add the toasted walnuts, mix to coat, and remove from heat to cool to room temperature.
Peel the Granny Smith apple. Grate it using the large holes of a box grater, then toss with honey, lemon juice (optional squeeze), cinnamon, salt, and pepper. Set aside.
Roll out the puff pastry on a lightly floured surface and cut into six equal rectangles. Spoon a small amount of the onion-walnut mixture into the center of each piece, add a spoonful of grated apple, and top with 2–3 thin slices of brie.
Fold each pastry over the filling to form a pocket. Press the edges with a fork to seal. Brush the tops with the egg wash and sprinkle with flaky sea salt.
Transfer pastries to the prepared baking sheet and bake for 15–20 minutes, or until puffed and deeply golden brown.
Allow the pastries to cool for 5 minutes, then drizzle with honey while still warm.
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