Puff pastry goat cheese appetizers with cranberry orange sauce
Make a whimsical puff pastry appetizer by shaping puff pastry into florets, filling them with homemade cranberry-orange sauce, and baking until golden. Then top the florets with a whipped goat cheese and finish with a sprinkle of icing sugar.
Servings: 12
Equipment
- 12-cup muffin pan
- Rolling Pin
- Mini baking cups
- Pipping bag and pipping tips
- Food processor or handheld mixer
Ingredients
- 2 sheets puff pastry store bought or homemade
- 1/4 cup whipping cream
- 4 oz. Chevre Fresh Goat cheese, 113 g.
- 8 oz. homemade cranberry orange sauce 227 g (see recipe link at the end of this post)
- icing sugar to taste
Instructions
- Preheat your oven to 360°F (182°C).
- If you're using store-bought puff pastry, follow the instructions to thaw it. Roll the dough into a thin sheet.
- Cut circles from the puff pastry using a round cookie cutter or a glass.
- Fold each circle into a floret shape, following the instructions provided above.
- Place the shaped florets in parchment baking cups and arrange them on a baking tray or use muffin pan.
- Add a spoonful of homemade cranberry-orange sauce into each floret.
- Bake the pastry florets in the preheated oven for about 30 minutes or until they're golden brown.
- While the florets bake, make whipped goat cheese. Using a handheld blender or a food processor blend measured out goat cheese and whipping cream until it looks like buttercream.
- Spoon the whipped goat cheese into a piping bag fitted with a star-shaped tip.
- Once the florets are cool, pipe the whipped goat cheese on top of the cranberry-orange sauce and sprinkle a bit of icing sugar.