Airy puff pastry clouds with Géramont and cranberry chutney

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You are looking for an eye-catcher for the Easter table? Fast, easy and really impressive? I have something for you. The puff pastry clouds with Géramont and cranberry chutney are the highlight of every Easter brunch. Melted cheese, spicy chutney and a dough that crumbles deliciously when biting – so we spoil our loved ones.

Luftige Blätterteigwölkchen mit Géramont und Preiselbeer-Chutney - Kochkarussell.com

Mr. Kochkarussell and I are absolutely culinary on one wavelength. There is only one tiny exception: Cheese!

Varieties, which the sweetheart describes with wonderfully spicy and aromatic , get from me at most a smoochy nose. My heart beats for mild and creamy cheese that melts on the tongue. That’s why I was immediately hooked when Géramont * contacted me a few weeks ago.

A recipe for Easter brunch with Géramont? But with the greatest pleasure!

Luftige Blätterteigwölkchen mit Géramont und Preiselbeer-Chutney - Kochkarussell.com

Honestly, you always get me with an invitation to brunch. You too, right?

For me, there is nothing better than to feast together with my loved ones in a relaxed atmosphere. That’s why small bites are the perfect brunch gift for me. Everyone can help themselves and everyone has ball-shaped bellies and bright faces in the end.

The puff pastry cloves with melted Géramont are perfect for sharing and with a haps in the mouth. Sweet and savory, crunchy and creamy – this fast appetizer pampers your guests right down the line.

Luftige Blätterteigwölkchen mit Géramont und Preiselbeer-Chutney - Kochkarussell.com

Puff pastry cloud with Géramont and cranberry chutney – This is how it works

For the cranberry chutney, she sweats a red pickled onion into a little olive oil Then she cooks with red wine, balsamic vinegar and a good portion of cranberry jam. With that done most of the work in 20 minutes.

Just before the brunch, you cut the puff pastry into a small dish and treat it to a short stay in the oven. Then you overcook the clouds with Géramont. A bit of lingonberry chutney on top, the appetizer is ready to blow you away.

Luftige Blätterteigwölkchen mit Géramont und Preiselbeer-Chutney - Kochkarussell.com

Melted cheese, hearty cranberry chutney and a dough that crumbles deliciously when biting: the puff pastry cloves with Géramont are the highlight of every brunch. So fast, so easy and sooo delicious!

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Airy puff pastry clouds with Géramont and cranberry chutney

  Portions : 20 Piece

  calories per serving : 85 kcal

Ingredients

  •   1
      red onion
  •   1
      TL
      Olive oil
  •   2
      EL
      good balsamic
  •   2
      EL
      Red Wine
  •   5
      EL
      Cranberry jam
  •   2/3
      package fresh puff pastry
  •   1
      Package Géramont Original French soft cheese
      200g
  •   Thyme

Instructions

  1. For the cranberry Chutney dice red onion finely. Heat olive oil in a small saucepan and fry the onion cubes in medium heat for two minutes. Add balsamic, red wine and cranberry jam. Allow to cook for 10 to 15 minutes with occasional stirring. The chutney should have cooled about the consistency of firm jam.

  2. Cut puff pastry into 20 equal pieces. Spread on a baking sheet and bake for 10 minutes at 200 degrees.

  3. In the meantime, cut the Géramont into 20 pieces of equal width. Cover each puff pastry with a piece of cheese and bake until the cheese has melted.

  4. Serve with cranberry chutney and a little thyme.

Luftige Blätterteigwölkchen mit Géramont und Preiselbeer-Chutney - Kochkarussell.com

Do you already know the Géramont-Glückskäse? ? Behind the luck cheese action hide each day again French inspired inspirations, recipes or great prices. It starts on March 31st. I’ll say oh là là!

Luftige Blätterteigwölkchen mit Géramont und Preiselbeer-Chutney - Kochkarussell.com

My dear ones, with the puff pastry clouds with Géramont and cranberry chutney you can spoil your guests to the Easter brunch really nice. Fast, easy and really impressive – the Easter brunch can come!

* This advertising post was created in collaboration with Géramont. A big thank you to the Géramont team. The recipe development could not have been more delicious and cheesier.

Wonderfully mild and creamy or spicy, how do you like your cheese the most? And who can I offer a few puff pastry clouds with Géramont?

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