Description
A rustic, free-form pastry filled with creamy brie, tart cranberries, and crunchy walnuts, finished with a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 1 sheet store-bought puff pastry, thawed
- 8 oz brie cheese, rind removed and sliced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 1 egg, beaten (for egg wash)
- 1/4 cup honey
- 1 tsp red pepper flakes
- 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on the prepared baking sheet. Arrange brie slices in the center, leaving a 2-inch border. Top with cranberries and walnuts. Fold the edges over the filling, pleating as you go.
- Brush the pastry edges with beaten egg. Bake for 25-30 minutes, until golden and puffed.
- While baking, warm honey and red pepper flakes in a small saucepan over low heat. Let infuse for 5 minutes, then strain if desired.
- Drizzle hot honey over the baked galette, sprinkle with thyme, salt, and pepper. Serve warm.
Notes
You can customize the seasonings to taste.