Description
A festive and savory appetizer featuring flaky puff pastry twists filled with roasted butternut squash and creamy brie, topped with a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1 cup butternut squash, peeled and diced into small cubes
- 4 oz brie cheese, rind removed and cubed
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 1/4 cup cranberry sauce
- 1 tbsp honey
- 1 tsp balsamic vinegar
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, thyme, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
- Roll out puff pastry sheet on a lightly floured surface. Cut into 1-inch wide strips. Place a few cubes of roasted squash and brie along the center of each strip.
- Twist each strip gently, sealing the ends. Place twists on a parchment-lined baking sheet. Brush with egg wash and bake for 15-18 minutes until golden brown.
- While twists bake, combine cranberry sauce, honey, and balsamic vinegar in a small saucepan. Heat over low until smooth, about 5 minutes. Drizzle over warm twists before serving.
Notes
You can customize the seasonings to taste.