Golden puff pastry flowers filled with creamy brie, tangy cranberries, fresh greens, pears, and nuts for a vibrant dish.
# What You'll Need:
→ Cranberry and Brie Flower Bites
01 - 1 sheet puff pastry, thawed
02 - 4 oz brie cheese, rind removed, cut into 18 small cubes
03 - 6 tbsp whole berry cranberry sauce
04 - 1 egg, beaten (for egg wash)
→ Salad
05 - 4 cups mixed salad greens (arugula, baby spinach, frisée)
06 - 1 small pear, thinly sliced
07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 1/3 cup pomegranate seeds
→ Dressing
09 - 2 tbsp extra-virgin olive oil
10 - 1 tbsp balsamic vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll puff pastry to smooth. Using a 2.5-inch flower-shaped cookie cutter, cut out 18 shapes.
03 - Place pastry flowers on the baking sheet. Press center of each flower to create a slight indentation.
04 - Place one brie cube and 1 teaspoon cranberry sauce into center of each pastry flower.
05 - Brush edges of pastry flowers with beaten egg to seal and promote browning.
06 - Bake for 12 to 15 minutes until golden and puffed. Remove and allow to cool slightly.
07 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
08 - Toss mixed salad greens with dressing in a large bowl until evenly coated.
09 - Arrange dressed greens on serving platter or individual plates. Top with pear slices, toasted nuts, and pomegranate seeds.
10 - Place 3 cranberry and brie flower bites atop each serving of salad. Serve immediately.
