Cran-Apple Fontina in Puff Pastry

Cran-Apple Fontina in Puff Pastry


1 cup fresh or frozen cranberries, thawed
1 medium apple, cored, peeled and chopped
1/4 cup orange juice or water
3 tablespoons brown sugar
1/2 to 3/4 teaspoon ground cinnamon
Pinch salt
1 sheet frozen puff pastry, thawed
3 ounces Keystone Farms Cheese Fontina cheese
3 ounces Keystone Farms Cheese Cranberry Infused Cheddar cheese
3 ounces Keystone Farms Cheese Cinnamon Apple Cheddar cheese

1 large egg
1 tablespoon water
Toasted baguette slices
Fresh apple and pear slices


Heat oven to 400°F.

Bring the cranberries, apple, orange juice, brown sugar, cinnamon and salt to a boil in a saucepan over medium heat. Reduce heat to medium-low; simmer, uncovered, for 12-17 minutes or until cranberries pop and apple is just tender, stirring occasionally. Remove from the heat. 

Unroll puff pastry on a parchment-lined baking sheet. Place Fontina, Cranberry Cheddar, and Cinnamon Apple Cheddar in center; top with cranberry mixture. Fold pastry edges up over filling. (Center will be uncovered.) Whisk egg and water; brush over pastry. 

Bake for 26-32 minutes or until pastry is golden brown. Cool slightly. Serve with baguette, apple and pear slices.

Cheesemonger Tip

Both an excellent table and cooking cheese, fontina is considered one of the most versatile cheeses in the world. It has a slightly tart, nutty flavor and melts to a delicious filling in the pastry.


Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.