by Chef Matthew Krenz

With one Friendsgiving down and plenty of food left to be served, I’m often hearing, “What should I do with all of these leftovers?” This simple and quick post-holiday dish requires puff pastry and a few leftovers to create an enchanting snack or appetizer. May you all have a beautiful holiday filled with family, friends, and plenty of food — or at least enough for some leftovers. Cheers!

Roast Turkey and Brie Pastry with Cranberry Glaze and Gravy Dipping Sauce
Makes 8-12 pastries

2 sheets puff pastry, thawed and cut into 8-12 triangles
4-6 oz. cooked turkey
2 oz. brie, cut into small strips
1 egg, to wash
Flake salt
Fresh black pepper
2 oz. leftover cranberry sauce, thinned out and strained to pipe
4-6 oz. leftover gravy
2-3 sprigs fresh thyme, washed and picked

1. Preheat oven to 375°F
2. Cut turkey and brie cheese into pieces the length of the cut puff pastry, dividing it equally among triangles.
3. Place turkey on the puff pastry, then top with brie, then roll the pastries as though you are making a croissant.
4. Brush each pastry with egg wash and sprinkle with flake salt and cracked pepper. 
5. Place the pastries on a baking sheet lined with a silpat or parchment paper and bake at 375°F for 10 minutes, then lower the oven temperature to 350°F and cook for another 8-12 minutes or until cooked through and golden brown. 
6. Cut off any cheese that leaked out of the pastries.
7. Fill a piping bag with cranberry sauce glaze, then drizzle atop pastries. Garnish with fresh thyme and serve alongside warm gravy to dip.