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Aunglin Chay
Aunglin Chay
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Friday 16 October 2026 05:40:27 GMT
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Apple Cranberry Brie Stuffed Puff Pastry Log with Maple Pecan Crunch Ingredients For the Puff Pastry Log: 1 sheet puff pastry, thawed (about 245 g) 1 medium apple, thinly sliced (about 180 g) 5 oz Brie cheese, sliced (142 g) ⅓ cup dried cranberries (45 g) 1 egg, beaten (50 g) For the Maple Pecan Crunch: ½ cup chopped pecans (55 g) 2 tbsp maple syrup (30 ml) 1 tbsp butter (14 g) ¼ tsp ground cinnamon (1 g) For Garnish: 1 tsp fresh thyme leaves (2 g) 1 tbsp maple syrup (15 ml) Directions Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. Prepare the pastry: Roll the puff pastry into a rectangle approximately 10 × 14 inches. Arrange the Brie down the center, leaving a border at both ends. Add the filling: Layer the apple slices over the Brie and sprinkle with dried cranberries. Shape the log: Cut diagonal strips along both sides of the filling. Fold the strips alternately over the filling, overlapping them slightly. Tuck the ends underneath and brush the pastry with beaten egg. Bake: Transfer to the baking sheet and bake for 25–30 minutes, until deeply golden and crisp. Let rest for 5–10 minutes. Make the pecan crunch: Melt the butter in a skillet over medium-low heat. Add the pecans, maple syrup, and cinnamon. Stir for 2–3 minutes until glossy and lightly toasted. Finish and serve: Spoon the maple pecan mixture over the pastry log. Drizzle with the remaining maple syrup, sprinkle with fresh thyme, and serve warm. Nutritional Info (per serving, serves 6) Calories: 395 Protein: 8g Carbohydrates: 38g Fat: 25g Fiber: 3g Sugar: 18g Sodium: 370mg
Apple Cranberry Brie Stuffed Puff Pastry Log with Maple Pecan Crunch Ingredients For the Puff Pastry Log: 1 sheet puff pastry, thawed (about 245 g) 1 medium apple, thinly sliced (about 180 g) 5 oz Brie cheese, sliced (142 g) ⅓ cup dried cranberries (45 g) 1 egg, beaten (50 g) For the Maple Pecan Crunch: ½ cup chopped pecans (55 g) 2 tbsp maple syrup (30 ml) 1 tbsp butter (14 g) ¼ tsp ground cinnamon (1 g) For Garnish: 1 tsp fresh thyme leaves (2 g) 1 tbsp maple syrup (15 ml) Directions Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. Prepare the pastry: Roll the puff pastry into a rectangle approximately 10 × 14 inches. Arrange the Brie down the center, leaving a border at both ends. Add the filling: Layer the apple slices over the Brie and sprinkle with dried cranberries. Shape the log: Cut diagonal strips along both sides of the filling. Fold the strips alternately over the filling, overlapping them slightly. Tuck the ends underneath and brush the pastry with beaten egg. Bake: Transfer to the baking sheet and bake for 25–30 minutes, until deeply golden and crisp. Let rest for 5–10 minutes. Make the pecan crunch: Melt the butter in a skillet over medium-low heat. Add the pecans, maple syrup, and cinnamon. Stir for 2–3 minutes until glossy and lightly toasted. Finish and serve: Spoon the maple pecan mixture over the pastry log. Drizzle with the remaining maple syrup, sprinkle with fresh thyme, and serve warm. Nutritional Info (per serving, serves 6) Calories: 395 Protein: 8g Carbohydrates: 38g Fat: 25g Fiber: 3g Sugar: 18g Sodium: 370mg
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#ထားဝယ်မြို့ #ဘုရားကြီး#လောကမာရဇိန်ဘုရားကြီး
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