This flaky and buttery mini puff pastry is made with a creamy camembert filling and jam topping!
The Deets
This mini puff pastry recipe embodies everything you could desire in a perfect party appetizer. With its simplicity in preparation, bite-sized portions, and explosion of flavors, it promises to delight every guest and take your gathering to the next level. Whether you’re organizing a sophisticated soirée or a laid-back get-together, these little treats are a crowd-pleaser! The combination of flaky and buttery filo shells with a filling of creamy camembert cheese and tangy jam is a 10/10 flavor burst! And let’s not forget the secret ingredient that elevates the full experience: champagne of course!
Make it Mini
Welcome to part 10 of “Make it mini” which is a series that reimagines trending recipes using Le Creuset mini cocottes. Next up is a champagne cranberry jam with rosemary and citrus filled puff pastry just in time for New Years Eve. Champagne and camembert are a perfect pairing so naturally we combined the two in a filo pastry shell for the ultimate appetizer to ring in the New Year. This recipe is so easy and quick to make, but if you want to save on time you can also make the jam ahead of time! So, as you gather with loved ones to toast to another year, let this mini puff pastry infuse your festivities with a touch of holiday magic! If you like this recipe, be sure to check out my other “make it mini” recipes! Each one with a special twist to make all things mini!
“Make it mini” with Le Creuset: Champagne jam and camembert puff pastry
Ingredients
- 2 sprigs rosemary
- 1/3 cup cranberries
- 1/3 cup sugar
- 2 tbsp squeezed orange
- sprinkle of pectin
- 1/8 cup champagne
- 12 cubes camembert
Instructions
- Preheat oven to 375. Add rosemary and cranberries. Squeeze with lime juice and bake for 9 min.
- Remove from oven and add in pectin. Stir to make sure it’s combined and continue to bake for another 7-9 min or so.
- Remove rosemary and discard. Add champagne and then let jam cool and it will congeal.
- Preheat oven according to filo pastry box. Slice camembert and add to each cup. Bake according to box and remove and top with champagne jam. Serve warm and pair with a glass of champagne.
