Cambozola and Cherry Jam Puff Pastry Knots

Wondering what you need on your holiday party food menu? Well, wonder no more — Cambozola and Cherry Jam Puff Pastry Knots!! These little bites of puff pastry deliciousness are a breeze to make and every bit as delicious!

Oh yes – this recipe is extra simple thanks to a short list of key ingredients that are easily acquired at your local Trader Joes and Whole Foods stores. In Oklahoma City, both of these stores are conveniently located within the city’s premier shopping developments of Classen Curve and Nichols Hills Plaza.

Puff Pastry Knots – easier than tying your shoes!

Truly, the hardest part of this recipe is remembering to thaw the puff pastry dough. The rest of this recipe is really as simple as 1-2-3!

• spread jam onto 1 sheet of puff pastry and top with remaining sheet of dough
• cut, twist, tie and place in the muffin tin
• top with cheese, onions, almonds and egg wash

All that’s left is to bake the knots until they are crisp and flakey. These puff pastry knots are pure magic thanks to the melty Cambozola cheese twisted with the almond flavored cherry jam.

_{[This recipe is part of a paid collaboration with Classen Curve and Nichols Hills Plaza.]}

Cambozola and Cherry Jam Puff Pastry Knots

• 2 sheets puff pastry, thawed according to package instructions and rolled out to remove any creases
• 2 T each ::
  • cherry jam
  • slivered almonds
  • green onions
• 4 oz cubed Cambozola blue cheese (or your favorite variety of creamy blue cheese or brie)
• 1 egg + 1 T water whisked

Preheat oven to 425°. Spray a muffin tin or mini muffin tin with nonstick cooking spray and set aside.

Brush one sheet of prepared puff pastry dough with cherry jam. Place the other sheet of puff pastry dough atop the jam covered sheet. Using a pizza cutter, cut the dough into 1/4″ X 6″ strips. Twist each strip and tie in a loose knot (this should make approximately 20 knots).

Place each puff pastry knot into a well of the prepared muffin tin. Top each knot with a 1/4″ cube of cheese and a sprinkle of almonds and green onions. Brush (with a pastry brush) each knot with egg wash.

Bake for 22-25 minutes or until the center is baked through and crisp.

*If the puffs begin to get too dark, tent with a sheet of aluminum foil for the remainder of the baking time.

Once baking is complete, top each puff with one more cube of cheese and allow the puffs to cool for 1-2 minutes before serving.