Puff Pastry Bites With Gouda And Spiced Rum Cranberry Sauce Recipes

PUFF PASTRY BITES WITH GOUDA AND SPICED RUM CRANBERRY SAUCE

Steps:

• Prep: Make sure your puff pastry is thawing while you start on the cranberry sauce!
• Make the Spiced Rum Cranberry Sauce: Add the sugar & water to a medium saucepan over medium high heat. Bring this to a boil, and then reduce the heat to medium, stirring constantly until the sugar is dissolved (this will only take a couple of minutes). Once the sugar is dissolved, lower the heat to a simmer over low heat, and add the cranberries. Bring the mixture to a boil again, and then reduce the heat to a simmer over medium low heat. Cook, stirring occasionally, until the cranberries are mostly broken down - about 10 minutes. (Don't' freak if the cranberries aren't breaking down - just turn up the heat a bit, and keep cooking them until they're mostly all broken down.)Next, stir in the maple syrup, spiced rum, allspice, and orange zest. Taste and add more rum or any of the other mix-ins if desired. Stick your pot of cranberry sauce in the fridge to chill and thicken up while you get the rest of the recipe ready. (You can scrape it into a smaller bowl if your fridge is too full to stick the pot in).
• Assemble the Puff Pastry Bites: Preheat your oven to 375 degrees F. Roll your thawed puff pastry out on a lightly floured counter until it's about 14 x 12. Cut into 12 equal (doesn't need to be perfect) squares. Spray a muffin tin well with nonstick spray. Place one square into each of the muffin cavities. Add about 1 tablespoon of gouda to each, and top with 1 tablespoon of the chilled cranberry sauce. Beat the egg in a small bowl and brush the exposed parts of the puff pastry with the egg.
• Bake: Bake the bites for 21 to 23 minutes. The puff pastry will be golden brown and the cranberry sauce and cheese will be bubbly. Let cool in the pan a few minutes, then use a butter knife to loosen and pop them out of the muffin tin.
• Serve + Store: Enjoy immediately! These are best while fresh the first day, but leftovers can be stored in an airtight container in the fridge for 1-2 days.

GOOEY GOUDA PUFF-PASTRY BITES

Steps:

• Preheat oven to 425°F. On a lightly floured surface, roll out pastry to an approximately 11-by-16-inch rectangle. Trim edges straight to a 10-by-15-inch rectangle. With the tines of a fork, prick pastry all over at 1/2-inch intervals. Cut into twenty-four 2 1/2-inch squares (a 4-by-6 grid). Press each square into the cup of a mini muffin tin. Spoon 1/4 teaspoon Dijon into bottom of each pastry shell. Refrigerate until pastry is firm, at least 15 minutes.
• Bake until pastry cups are puffed, golden along edges, and beginning to set, about 15 minutes. Working quickly, remove from oven and press a cube of cheese into center of each pastry with the handle of a wooden spoon. (Cheese should depress pastry to reach bottom of cup.)
• Continue baking until pastry is golden brown and cheese is melted, 8 to 10 minutes more. Let cool in tins a few minutes. Transfer to a serving tray, top with jam, and sprinkle with pepper. Serve warm.