Description
A festive and savory-sweet appetizer featuring flaky puff pastry twists filled with roasted butternut squash and creamy brie, finished with a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1 cup butternut squash, peeled and diced into 1/2-inch cubes
- 4 oz brie cheese, rind removed and cubed
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup cranberry sauce
- 1 tbsp honey
- 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, garlic powder, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and lightly browned.
- Roll out puff pastry sheet on a lightly floured surface into a 10×12-inch rectangle. Cut into 1-inch wide strips lengthwise.
- Place a few cubes of roasted squash and brie along the center of each pastry strip. Twist each strip several times to encase the filling, pressing ends to seal.
- Arrange twists on a parchment-lined baking sheet. Brush with egg wash and bake for 15-18 minutes until golden and puffed.
- While twists bake, warm cranberry sauce and honey in a small saucepan over low heat, stirring until smooth. Drizzle over baked twists before serving.
Notes
You can customize the seasonings to taste.