The holidays are here, and I’ve got two easy appetizers you can make with puff pastry: 1) Some Kinda Good Baked Brie with Georgia Peach Preserves and Pecans, and 2) Some Kinda Good Puff Pastry Cinnamon Sugar Twists. They’re both flaky and golden brown, and require only a few ingredients. Your guests are sure to be impressed!
Some Kinda Good Baked Brie with Georgia Peach Preserves & Pecans
Some Kinda Good Baked Brie with Georgia Peach Preserves and Pecans
Ingredients
1 (8 to 12 oz) round of Brie Cheese, in waxy rind
1 sheet of puff pastry, thawed, such as Pepperidge Farms
½ cup peach preserves
½ cup chopped pecans
Flour, for dusting
Egg wash (one egg with a splash of water, whisked)
Honey, for drizzling
Apple slices, crackers, for serving
Preheat the oven to 400 degrees. Prepare a baking sheet with butter cooking spray. Unfold puff pastry. Using a rolling pin, roll dough into a rectangular shape, just until creases disappear. Place brie round in the center of dough, and top with peach preserves, followed by pecans. Fold each corner around the rind, tucking under to enclose tightly. Brush the dough with egg wash and bake for 35 – 40 minutes or until a deep golden brown. Drizzle with local honey and serve with crackers and apple slices.
Some Kinda Good Puff Pastry Cinnamon Sugar Twists
Some Kinda Good Puff Pastry Cinnamon Sugar Twists
1 sheet of puff pastry
Cinnamon, 2 tsp
Sugar, 1 Tbs
Chopped Pecans, ¼ cup
Egg wash (one egg with a splash of water, whisked)
Preheat the oven to 400 degrees. Prepare a baking sheet with butter cooking spray. Unfold puff pastry. Using a rolling pin, roll dough into a rectangular shape, just until creases disappear. Brush the entire rectangle with egg wash. Combine the cinnamon and sugar, then sprinkle puff pastry with mixture and top with pecans. Fold one half to the center, and then fold the other half over the top, creating three layers. Brush with egg wash. Slice the layers into strips, about ¼ inch wide. Slice in half to desired length. Twist the ends, forming a spiral shape and lay each twist onto the baking sheet. Sprinkle the twists with more cinnamon sugar. Bake for 15 minutes until puffed and golden brown. Serve warm or at room temperature.
New to Some Kinda Good?
Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.
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