Brie and Cranberry Vol au Vents

Growing up..you couldnt go to a Christmas gathering without eating at least one vol au vent. They might sound fancy, but they are a simple and quick appetizer that is perfect for last minute entertaining! There are a variety of different fillings but these Brie and Cranberry just taste of Christmas.  You could make your own puff pastry, but make life easy for yourself, and use frozen shop bought..or even puff pastry cups

2 sheets frozen puff pastry (or 9 puff pastry cups), thawed
3 ounces brie, cut into cubes
1/4 cup cranberry sauce
3 tablespoons crushed pistachios
Egg wash (one egg + 1 tablespoon water)

• Preheat oven to 425 degrees F.
• On a lightly floured surface, unfold the puff pastry sheets
• Gently roll until 1/4-inch thick. 
• If using puff pastry cups, skip to filling
• Using a 2½” round cutter, cut 9 circles on each pastry sheet
• Make sure your cutters are sharp or you risk mashing the layers together and that will make it hard for them to separate and puff when baking.
• Transfer to a baking sheet lined with parchment paper. 
• Use a 1½” cutter to cut a hole in the center out of half the circles, creating rings. 
• Place the rings on top of the whole circles. 
• Discard the cut centers.
• Place the raw vols au vent in the freezer for 15 minutes (and no more than 30 minutes).
• When oven is preheated, brush the center of the vols au vent with the egg wash. 
• Do not brush the edges, so the puff pastry can rise evenly.
• Bake until golden brown, about 12-15 minutes.
• Remove the pastries from the oven. 
• If the centers puffed a lot, use a pairing knife to cut them out or push them in with your fingers, to created a hollow space for the cheese.
• For filling.. insert the brie cubes inside the hollowed center. 
• Top with the cranberry sauce and crushed pistachios.
• Bake again until the cheese has melted, about 10 minutes.
• Let them cool slightly and serve immediately!

Recipe: Olivia's Cuisine