Cranberry Bruschetta Pastry with Chef Wes Woods

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick.

Cut the pastry into rectangles and place them on a baking sheet lined with parchment paper.

In a saucepan, combine fresh cranberries, sugar, orange juice, and orange zest.

Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.

Remove from heat and let cool slightly.

In a bowl, mix cream cheese, honey, vanilla extract, salt, and black pepper until smooth.

Spread a layer of the cream cheese mixture onto each pastry rectangle.

Top with the cranberry mixture, spreading it evenly.

Chop walnuts and sprinkle them over the cranberries.

Beat the egg and brush it over the edges of the pastry for a golden finish.

Bake in the preheated oven for 15-20 minutes until the pastry is golden brown.

Remove from the oven and let cool for a few minutes.

Drizzle with balsamic glaze and garnish with fresh thyme before serving.

Spice Level:

Allergens