Goat brie melts and mingles with the tart cherry mixture in these elegant but easy turnovers.
1 pkg (1 lb/454 g) pre-rolled Puff pastry, thawed
1 cup (250 mL) Ontario red tart cherries, well drained
1 tbsp (15 mL) liquid honey
1 tbsp (15 mL) grated lemon zest
2 tsp (10 mL) thyme leaves
1 egg yolk
1 tbsp (15 mL) water
1 tbsp (15 mL) coarse sugar
3 oz (84 g) Ontario goat Brie, cut into 24 small pieces
Preheat oven to 425°F (220°C)
Roll pastry out slightly so that you can get 12- 2-1/2 inch (5.25cm) rounds out of each piece.
In bowl, combine tart cherries with honey, lemon zest and thyme leaves. Set aside.
In small bowl, whisk together egg yolk and water.
Place a heaping teaspoon of cherry filling into each pastry round with a piece of the goat Brie. Fold in half and crimp edges with the tines of a fork. Arrange on a parchment-lined baking sheet. Repeat with remaining pastry, filling and Brie. Brush each of the turnovers with the egg wash and sprinkle with the coarse sugar.
Bake in the center of the preheated oven until turnovers are puffed and golden, about 10 minutes. Transfer to cooling rack. Serve warm or at room temperature.
Makes 24 pieces.
PER (2 piece) SERVING: about 200 cal, 5 g pro, 12 g total fat (4 g sat fat), 17 g carb, 1 g fibre, 25 mg chol, 230 mg sodium. %RDI: iron 6%, calcium 2%, vit A 4%, vit C 4%
Tip: You can substitute an equal amount of chevre for the goat Brie.