Roast Brazil Nuts in Puff Pastry with Cranberry Sauce

Summary

Prep Time	1 hr
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

450 g puff pastry (frozen), defrosted
1 egg (s) for brushing
Flour for the work surface

For the filling: (nut mass)

For the filling: (white bread mixture)

250 g white bread, round into fine, fresh crumbs
75 g butter
1 tablespoon lemon juice
1 lemon (s), untreated, remove the grated zest
25 g parsley, chopped
1 teaspoon marjoram, dried
1 teaspoon thyme, dried
1 tablespoon onion (s), grated
salt and pepper

For the sauce:

350 g cranberries, washed
8 tablespoon water
2 tablespoon port wine (a little more if required)
150 grams sugar

Roast Brazil Nuts in Puff Pastry with Cranberry Sauce

Instructions

Preheat the oven to 200 ° C top / bottom heat.
For the nut mass, sweat the chopped onions in 50 g butter for approx. 10 minutes, but do not brown them. Remove from heat and add the Brazil nuts, breadcrumbs, 1/2 teaspoon thyme, 3 tablespoons lemon juice, 2 eggs, nutmeg, clove powder and cinnamon. Season with salt and pepper.
For the white bread mixture, mix the white bread crumbs, parsley, lemon peel, 1 tablespoon lemon juice, 1 teaspoon each of thyme and marjoram, grated onion and 75 g butter together until you get a soft and bound mixture. Season as needed.
Roll out the puff pastry on a floured work surface into a rectangle about 30 cm x 35 cm.
Shape the white bread mixture into a roll about 25 cm long and place in the center of the dough rectangle. Pile the nut mixture over it so that the roll is covered.
Now fold up the edges of the dough so that the nut mixture is enclosed. Squeeze together and then place with the seam side down on a damp baking sheet.
Cut into the top of the dough like a grid and pierce one or two steam holes in the roast. Decorate with remnants of dough cut to size and brush with a beaten egg if necessary.
Bake in the hot oven for about 30 minutes until crispy.
In the meantime, for the cranberry sauce, put the berries in a saucepan with 8 tablespoons of water. Bring to the boil and simmer for about 10 minutes until the berries are soft. Add the sugar and cook gently until it has dissolved. Take the saucepan off the stove and add the port wine. Mix well.
Serve the Brazil nut roast and the sauce immediately.
Carrot julienne and Brussels sprouts seasoned with a little anise go well with it.

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