Camembert Canapés With Cranberry Apple Sauce



1 - Red apple, cored and diced
1 - Green apple, cored and diced
2 Tablespoon - Red onion, finely chopped
4 Tablespoon - Sugar (or more to taste)
2 Tablespoon - Apple cider vinegar
1 Pinch - Ginger, freshly grated
0.5 Pound - Fresh or frozen cranberries
7 Ounce - Puff pastry (1/2 frozen package)
1 - Large egg, lightly beaten
4 Ounce - Camembert
1 - Fresh thyme leaves, for garnish


1. To make cranberry apple sauce, combine first 7 ingredients in a heavy-bottomed saucepan. Over medium-high heat, bring to a boil. Lower heat and simmer until cranberries have popped and mixture has thickened, about 10 minutes. Let cool completely and set aside.

2. Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper or silicone mat. Roll puff pastry on a lightly floured surface to a 10-in x 10-in (25 cm x 25 cm) square and cut into 2-in (5 cm) squares. Brush pastry disks with egg. Refrigerate for at least 30 minutes.

3. Remove from refrigerator and place in oven. Bake for 10 to 15 minutes until golden and risen. Top with a small slice of Camembert and return to oven to 1 to 2 minutes to melt cheese. Top with a small spoonful of sauce, garnish with thyme leaves and serve immediately.

No of servings: Makes 25 canapés

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