Cranberry Pork Roulade In Puff Pastry Recipes

CRANBERRY PORK ROULADE IN PUFF PASTRY

Steps:

• With a sharp long knife start slicing the Pork Roast "in and around" , about 1" from the edge surface, to actually end up with a "sheet" of Pork. Quarter the oranges and place them in a blender, or food processor till mushed (remove the seeds). In the meantime place the cranberries in a pot at medium heat, add the oranges, the cinnamon and chili. Poke and stir the mixture constantly till most of the cranberries pop, end up with a mixture that will be a semi solid one. Spread on the inner side of the Pork which is now laying fairly flat on a board, roll up and tie with the strings. A regular knot as you will want to undo the strings later on with much ease. Wrap in foil and place in a heated oven at 375 degrees for one hour. Remove from oven and undo the foil to let the roast cool off, making it easy to handle. Untie the strings by pulling them while you are holding the roast. The Puff Pastry box will have two sheets. Place both on a smooth counter with a bit of flour dusting on both sides of it, and with a rolling pin roll them out slightly, increasing their size by just about one inch around. Spray another flat baking pan, placing one puff pastry sheet and the Pork Roast on top. Drape the second sheet on top, reserving a strip about 1" wide. In a small bowl whip the two egg yolks with 1 tsp of water and with a brush. Using the mixture as a "glue", tuck the overhanging sheet over the bottom one. In the meantime, with the reserved strip and a small knife's point, cut up a few "leaves" and "twigs". You can make the impressions of the leaves with the edge of the knife. Brush the complete surface of the dough with the rest of the egg wash, place the twig (s) and leaves on top and brush again. Place in a 400 degree oven, uncovered, for about 20 to 30mn's till the desired color... Remove, let cool a bit and slice

APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES

Steps:

• Thaw the puff pastry sheet at room temperature for 30 minutes.
• Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
• Set oven to 375 degrees.
• Lightly spray a baking sheet with cooking spray.
• In a small bowl whisk together egg and water; set aside.
• In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
• Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
• With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
• Starting at the short side roll up in jellyroll fashion.
• Place seam side down onto baking sheet, then tuck ends under to seal.
• Brush the roll with egg mixture.
• Cut several 2-inch slits about 2-inches apart on top.
• Bake for about 30-35 minutes or until golden.
• Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
• Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• In 1-quart saucepan, mix cranberries, brown sugar and orange juice. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat.
• In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat.
• Heat oven to 400°F. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16x9-inch rectangle. Cut out one 8 1/2-inch circle and one 7-inch circle from pastry.
• Place cheese round on center of large circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch circle on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations from remaining pastry and arrange on top; brush with egg. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving. Serve with crackers.

CRANBERRY-BRIE PUFF PASTRY

Steps:

• Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
• Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
• Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
• Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

CRANBERRY BAKED BRIE IN PUFF PASTRY

Steps:

• Thaw puff pastry sheet for 15 minutes before using.
• While puff pastry sheet is thawing, make the orange cranberry relish.
• Preheat oven to 350*F
• When puff pastry is thawed, roll out to a size that will easily wrap your entire brie.
• If you do not plan on eating the rind, slice brie in half like a sandwich to create two perfect circles.
• Place one half of brie on puff pastry sheet with the exposed side up.
• Scoop 1/2 - 1 cup of cranberry relish on top of open brie.
• Place second half of brie on top of relish, cheese side down.
• If you plan on eating the rind, scoop 1/2 to 1 cup of cranberry relish in the middle of puff pastry - do not spread. Place uncut brie on top of relish.
• In a small bowl beat egg and 1 Tablespoon of water.
• Wrap brie up in puff pastry and brush with egg wash every place the puff pastry will touch itself.
• Place brie on parchment paper and then on a cookie sheet. This will help with transferring your cooked brie to a serving dish after baking.
• If you have any extra puff pastry, cut out festive shapes to decorate the top of your brie.
• "Glue" the shapes onto the pastry with egg wash.
• Now brush top and sides of puff pastry with egg wash ensuring it's all covered. This will help give it a nice golden glossy look.
• Bake brie for 15 - 20 minutes or until brie is hot and golden.
• Serve immediately. Using a knife, cut a wedge out of brie and let the cheese flow!
• Serve with firm crackers and fruit.

BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• Make cranberry sauce by using first 4 ingredients. Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan. Heat to boiling, stirring frequently; reduce heat.
• Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel and remove from heat.
• Melt butter in 8-inch skillet over medium heat. Cook almonds in butter, stirring frequently until golden brown.
• Preheat oven to 400°F Spray cookie sheet with cooking spray. Roll pastry into rectangle 16 x 9 inches on lightly floured surface. Cut out 1 8-1/2 inch circle and 1 7-inch circle.
• Place cheese on center or larger circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edges of pastry with egg. Place the 7 inch circle on top, pressing around edges to seal. Brush top and side of pastry with egg.
• Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top. Brush with egg; place on cookie sheet.
• Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving. Serve with crackers and fresh fruit.