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Brie Stuffed Puff Pastry Twists

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Flaky puff pastry twists stuffed with melty brie cheese and baked until golden brown, perfect as a quick and elegant appetizer.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 8 oz brie cheese, thinly sliced (rind on or off)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons honey, plus extra for drizzling
  • 1 tablespoon fresh thyme leaves, plus extra for garnish
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll the puff pastry sheet out lightly on a floured surface into a rectangle about 10×12 inches.
  3. Lay the thin slices of brie evenly over one half of the pastry, leaving a small border around the edges.
  4. Drizzle the brie with honey and sprinkle with thyme leaves, salt, pepper, and nuts if using.
  5. Fold the other half of the pastry over the brie to cover, then gently press the edges to seal.
  6. Cut the folded pastry into 1-inch wide strips using a sharp knife or pizza cutter.
  7. Twist each strip several times and place on the prepared baking sheet, pressing the ends down lightly to hold the shape.
  8. Brush each twist generously with the beaten egg wash.
  9. Bake for 15 to 18 minutes, or until deep golden brown and puffed.
  10. Let cool for 5 minutes, then drizzle with more honey and a few fresh thyme leaves before serving.

Notes

For neat twists, freeze the pastry for 5 minutes after filling and before cutting – this makes it much easier to slice and twist without the brie oozing out. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven at 350°F for 5 minutes to re-crisp.

Find it online: https://www.receipster.com/brie-stuffed-puff-pastry-twists/