Elegant puff pastry flowers with creamy brie, cranberries, and fresh greens, perfect for a light, festive starter.
# What you need:
→ Cranberry and Brie Flower Bites
01 - 1 sheet thawed puff pastry
02 - 4 oz brie cheese, rind removed, cut into 18 small cubes
03 - 6 tbsp whole berry cranberry sauce
04 - 1 beaten egg 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
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on a lightly floured surface. Using a 2.5-inch flower-shaped cutter, cut out 18 flowers.
03 - Place pastry flowers on the baking sheet. Gently press the center of each flower to create a shallow well.
04 - Place one brie cube and about 1 teaspoon of cranberry sauce in the center of each pastry flower.
05 - Brush the edges of each pastry flower with the beaten egg to ensure a golden finish.
06 - Bake in the preheated oven for 12 to 15 minutes until puffed and golden. Let cool slightly.
07 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
08 - Toss mixed greens with the dressing in a large bowl until evenly coated.
09 - Transfer dressed greens to serving plates. Garnish with pear slices, toasted nuts, and pomegranate seeds.
10 - Top each serving with three cranberry and brie flower bites. Serve immediately.
