Brie Onion and Walnut Puff Pastry

Golden puff pastry pockets filled with brie, caramelized onions, walnuts and grated apple, finished with honey.

Ingredients

• 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)
• Squeeze of Fresh Lemon Juice (Optional)
• ¼ tsp ground cinnamon
• Kosher salt and black pepper to taste

Method

1. PREPARE: Thaw the puff pastry until pliable but still cool. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. TOAST THE WALNUTS: Toast the walnuts in a dry skillet over low heat for 2–3 minutes, stirring often, until fragrant. Transfer to a bowl.
3. CARAMELIZE THE ONION: Heat the butter and olive oil in the same skillet over medium heat. Add the onion and cook for 15–20 minutes, stirring occasionally, until golden and caramelized. Season lightly with salt and pepper.
4. FINISH THE FILLING: Stir in the balsamic vinegar and cook for 1–2 minutes, until the liquid evaporates and the onion is glossy. Stir in the walnuts, remove from the heat and cool to room temperature.
5. PREPARE THE APPLE: Peel and grate the apple using the large holes of a box grater. Toss with the honey, cinnamon, salt, pepper and an optional squeeze of lemon juice.
6. FILL THE PASTRY: Roll out the pastry on a lightly floured surface and cut into six equal rectangles. Add a small amount of onion-walnut mixture to each, followed by a spoonful of apple and 2–3 thin slices of brie.
7. SEAL AND BAKE: Fold each pastry over the filling and press the edges with a fork to seal. Brush with the egg yolk mixed with a splash of water, then sprinkle with flaky sea salt. Place on the prepared sheet and bake for 15–20 minutes, until puffed and deeply golden.
8. FINISH: Cool for 5 minutes, then drizzle with honey while still warm.