Turkey Puff Pastry; A Baked Brie & Cranberry Appetizer

Puff Pastry Turkey-Baked Brie & Cranberry Appetizer | Karri Perry-Blue Ribbon Favorites

2 sheets puff pastry-follow box directions for thawing

Heart and leaf  2-inch cookie cutters

Brie wheel

Prepared Cranberry Sauce

(Or use a few Tbs of prepared jam, like apple chutney, fig, or your favorite)—you can leave plain too-skip the jam or cranberry sauce

Chopped nuts 1/4 cup (optional)

Egg wash-1 large egg beaten, 2 tsp water/brush

Aluminum Foil

Parchment paper

Paring knife

Roll out one sheet of puff pastry. Cut out one heart shape, and 5-7 leaf shapes. 

Leaves will be turkey 

feathers and feet, heart will be the turkey body.

Using the extra dough and a paring knife-cut a small 1 inch circle for a head, a triangle for a beak, and a small strip of dough for a waddle. Set aside. 

On a baking sheet with parchment paper, roll out the second puff pastry sheet. 

Place the unwrapped Brie wheel in the center. Top with 4-5 Tablespoons cranberry sauce or jam and sprinkle with nuts if using.

Wrap the Brie with the puff pastry, covering completely, press edges together to seal.

To create the turkey design: 

Add 5 feathers along the top of the covered Brie, creating an arched fan.

Place the heart in the center.  (The heart will appear upside down-point facing up)

Add a small circle (at the point of the heart) for the turkey head.

Place the beak and waddle 

Place two leaves at the base for feet.

Gently brush with egg wash.

Bake on middle rack of preheated 400 degree oven for 30-45 minutes-or until turkey is puffed, golden and the cheese is fully melted.

Use a piece of foil to lay across the turkey if it starts to brown too quickly.

After the turkey is baked, remove from oven, let sit for 5 minutes. 

Transfer to a platter, serve with apple slices and crackers.